The Nature of Polyols
Polyols, also known as sugar alcohols, are a type of low-digestible carbohydrate used widely as sugar substitutes. They’re neither true sugars nor alcohols chemically, but […]
Food Product Development
Microencapsulation Of Probiotics
Microencapsulation of probiotics using hydrocolloids is now an established method for ensuring their survival and even for accurate dosing into products (Anal and Singh, 2007). […]
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. […]
Pickering Emulsion
A Pickering emulsion is a type of emulsion that is stabilized by solid colloidal particles instead of traditional surfactants like soaps or detergents. The surfactants […]
Beefburgers – A Gift Of Ancient Times
I cannot really imagine a great pharaoh like Rameses II or the Roman emperor Caligula getting their canines into a meat pattie (patty) like a […]
Liquid Smoke
Introduction to Liquid Smoke Liquid smoke is a water-soluble product that imparts a smoky flavor to food, mimicking the taste of traditional wood smoking without […]
The use of Bayesian Optimization in Product Design
Bayesian Optimization is a technique used in optimization and machine learning to find the optimal set of parameters for a given objective function. It works […]
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, […]
How to Prepare Butterflied Prawns
Butterflying a prawn is a technique commonly used in cooking to prepare shrimp or prawns for various dishes. Butterflying involves splitting the prawn along its […]
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 […]
The Science Behind Bubbles, Microbubbles, and Nanobubbles
Bubbles are fascinating entities that manifest in various forms and sizes, ranging from the large, ephemeral soap bubbles to tiny microbubbles and nanobubbles. Each type […]
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 […]
What’s The Problem With Ultra-Processed Food?
Ultra-processed food (UPF) is very much in the spotlight following recent pieces of research that have looked at their consumption and the association with a […]
The Stability of Edible Oils
Edible oils stability preoccupies many product developers using these ingredients in their recipes and formulations. Oxidative stability of an oil is an important quality factor […]
The Use of Cold Pressing To Produce Fruit Juices
Cold pressing, also known as cold-pressed or cold-juicing, is a method used to extract fruit juices without the application of heat. This gentle extraction process […]
The Current State of the Fragrance and Aroma Industry
The fragrance and aroma industry has been a significant and thriving sector with a wide range of applications, including perfumes, cosmetics, personal care products, home […]
The Differences between Unsplit and Split Peas
Peas are a type of legume that come in different varieties, including split and unsplit peas. Both types of peas are nutritious and have a […]
How Fortification is Changing Pasta and Noodles
Pasta which is not gluten-free has always relied on using semolina (flour) from a particular hard wheat variety called durum. In recent years other grains […]
What is Gluten-Free Pasta?
Gluten-free pasta is the answer to all those people who suffer with coeliac disease and cannot process gluten. It has become now a lifestyle choice […]
What is the Market-Place for Gluten-Free?
Gluten-free foods is as much a dietary necessity as it is a concept in the culinary and product development arts. The gluten-free label has almost […]