All posts related to food and consumer goods manufacture.
Creating Food Microgels
Food microgels are a new form of generating texture and stability in a range of products, of creating new delivery systems for flavour and nutraceuticals. […]
Food Processing
Cocoa Powder
Cocoa Powder is a key ingredient in baking and chocolate making, derived from cocoa beans — the seeds of the Theobroma cacao tree. Let’s break […]
The Use Of Electrolyzed Water
Electrolyzed water (EW) is a unique technology that has been gaining popularity in the food industry due to its effectiveness in reducing microbial contamination on […]
What is Glucono-Delta-Lactone (GDL)?
✅ Glucono-Delta-Lactone (GDL) is a naturally occurring acidic compound derived from gluconic acid, which is found in fermented foods, honey, and fruits. It is not […]
The Manufacture of Biscuits
The manufacture of biscuits is a complex and highly variable business with lots of different styles and methods. This short post covers the essentials.
The Process Of Jet Milling
Jet milling is a highly effective particle size reduction technique used across various industries, including pharmaceuticals, cosmetics, food processing, and materials science. It offers a […]
Preventing Powder Dispersion During Handling and Processing
Preventing powder dispersion during handling and processing is crucial for ensuring product quality, maintaining workplace safety, and minimizing loss. 🌪️ 1. Airflow Managing airflow is […]
Pulsed Electric Field-Assisted Drying of Foods – A Comprehensive Overview
Pulsed Electric Field (PEF)-assisted drying is a novel and innovative technology that has emerged as a game-changer in food dehydration. This non-thermal method uses short, […]
Air Frying of Foods
Air frying is a cooking method that uses hot air circulation to cook food, replicating the crispiness of deep-fried dishes with minimal or no oil. […]
Multiflash Drying: How Does It Work?
Multiflash drying (MFD) is an innovative food dehydration technique designed to preserve the quality of food products while reducing drying time and energy consumption. This […]
Vacuum Impregnation of Food: Overview, Benefits, Drawbacks, and Comparison
Introduction Vacuum impregnation (VI) is a food processing technique designed to enhance the texture, flavor, and overall quality of food products. It involves the infusion […]
The Science of Bread Baking
Bread baking is both an art and a science, involving a series of chemical and physical changes that transform simple ingredients into a flavourful, aromatic […]
Glyoxal and Methylglyoxal In Food
Glyoxal and methylglyoxal (MG) are small, highly reactive dicarbonyl compounds that are present in various foods, including baked goods. These compounds are notable for their […]
Steam-Assisted Hybrid Ovens
Steam-assisted hybrid ovens combine traditional convection heating with steam injection to offer enhanced cooking performance. These ovens are used both in home kitchens and in […]
Calcium Phosphate Formation in the Dairy Industry
Calcium phosphate (Ca₃(PO₄)₂) is a common compound in the dairy manufacturing industry, where it naturally occurs due to the high concentrations of calcium and phosphate […]
Spray Drying
Spray drying is a widely used industrial process for transforming liquid feedstock into dried particulate forms, commonly powders. It involves atomizing a liquid into droplets, […]
Powders: Segregation and Dispersion In Foods And Pharmaceuticals
Powder filling and into packaging such as sachets, capsules and other receptacles is a major issue for product developers and manufacturers aiming to achieve consistency […]
Crafting Meat Analogues For The Future
Meat analogues or meat hybrids are in demand. Let’s face it if we are serious about saving the planet than exploiting plant-derived foodstuffs for a […]
What is Xanthan Gum?
Xanthan gum sounds like a planet straight out of science fiction but it is one of the most useful and surprisingly common materials to be […]
Why Nanoemulsions Are Important
Nanoemulsions are a type of emulsion that consist of tiny droplets of one liquid dispersed within another liquid, typically with a droplet size range of […]