Lady Gaga Oreos – What Ever Next?
So, you’ve seen the hype this January about the new Lady Gaga Oreos – they’re fun, endorsed by the great celebrity and seem to just […]
Food Product Development
What Is Molecular Gastronomy?
Molecular gastronomy you might say. Well indeed! It seems like a fix between cuisine, cooking and chemistry and to a great extent it is a […]
You Want A Meat Alternative But It Doesn’t Taste Right!
Meat alternatives continue to be developing at quite a pace. There’s an almost overwhelming number of options available to product developers given the the large […]
Food Safety For Meat Alternatives
So food safety for meat alternatives might not seem the most jazzy title but if you want a reasonable shelf-life and no upset stomachs then […]
Crafting Meat Analogues For The Future
Meat analogues are in demand and let’s face it if we are serious about saving the planet than exploiting plant-derived foodstuffs for a variety of […]
Why FoodWrite Ltd ?
Why FoodWrite Ltd ? Do you have a novel product you want to bring to market? Are you experiencing technical difficulties manufacturing your product? Do […]
The Power Of 3D Printing Your Food
There is a new technology on the block: 3D Printing. The whole concept is such that a number of businesses are trialling the technology to […]
Pectins: Structure And Uses
Pectins are complex plant heteropolysaccharides in the plant cell wall which are vital in cell structure and functioning. They are found in all the higher […]
The Preparation Of Extruded Foods
Extrusion is now a standard processing method for preparing a wide variety of consumer products. Extruded foods are one particular application of this particular technology […]
The Health Benefits Of Black Garlic
Black garlic offers a culinary experience which is very different from raw or cooked garlic and is increasing in popularity as an ingredient. It’s a […]
Enjoy Bengali Chum Chum
Well, if you have a sweet tooth and you do not mind seeing your waistline expand a little bit, then chomping on some chum chums […]
What Is Starch ?
Starch is the main storage polysaccharide in higher plants and their primary energy source. It is sometimes referred to by some sources as amylum but […]
All Of Us Love Discovering New Flavours
It may seem a tad quirky to think that we would all love discovering new flavours for cuisine but so it would seem to be […]
The Use Of Phosphates In the Meat Industry
Phosphate addition to meat products improves their texture and yield. Phosphates are commonly found in meat and poultry products because they improve yield, texture and […]
What do we know about noodles ?
Noodles have been around for centuries which seems a very bland statement to make about a food which has such an illustrious past as a […]
Maple Syrup – Canada’s Answer To Sugar
Maple syrup is to Canada what blueberries and almond milk might be to the USA. Likewise, imagine the farmer going into the wilderness to look […]
Is Coconut Oil Really That Healthy ?
Coconut oil is a valuable cooking and frying medium – an interesting alternative to maize and corn oils. The oil is exceptional as a moisturising […]
Cochineal And Carmine
Carminic acid is the colour extracted from the dried female coccid insect Dactylopius coccus costa (Coccus cacti L.). Carmine is the aluminium chelate of carminic […]
Red Colour From Red Seaweeds
Red seaweeds make up a significant portion of the algae that are found throughout the world. They are characterised by having a vibrant red-maroon colour […]