Eating mealworms !
If you are looking for a protein rich healthy snack, then maybe you should consider fried mealworms! Just saying worms puts many people off but […]
Food Product Development
Eating Insects – Is This The Future For Food?
As the world’s population increases, protein is increasingly in short supply. Could eating insects be the answer? Feeding the planet literally may well rest with […]
The Challenges Of Reducing Salt In Food
High sodium or salt consumption is a major contributor to high blood pressure or hypertension (Buemi et al., 2012), which is a leading cause of stroke, […]
Preserving Sauces
I often see requests for ways and methods of preserving sauces and pickles. Essentially it’s about creating hurdles to stop microbial contamination and then fermentation, especially […]
Improving Muffins
Muffins, by definition are small domes spongy cakes or bread made with egg and usually eaten at breakfast. They are certainly not cupcakes! The name […]
Stable Colour From Black Carrots
Black carrot (Daucus carota ssp. Sativus var. Atrorubens. Alef.) has an attractive blue-purple colour, an extract of which has become a popular choice for product […]
Warmed-Over Flavour Is Not Nice
It is quite often that we have plenty of roasted meat left over after Sunday lunch. Most of this is kept in the fridge for sandwiches […]
Stable Foams
Foams are fascinating food structures which appear in all aspects of the culinary arts. They are critical features of beer heads, meringues, coffee crema, angel […]
Downy Rose Myrtle (Rhodomyrtus tomentosa)
Downy Rose Myrtle or Rhodomyrtus tomentosa (Aiton) Hassk. (Family: Myrtaceae) is a flowering plant that could provide product developers with a rich source of colour. This supplements its culinary […]
Aspartame Losses in Products
For the product developer involved in the beverage industry, aspartame is still a respected high intensity sweetener, to be used to replace bulk sweeteners to […]
Using Computer-Aided Design (CAD) In Product Development And Packaging
Computer-Aided Design (CAD) is a useful tool in new product development (NPD) for the food scientist. It is often encountered in food safety, product and […]
The Properties Of The Elderberry
Elderflower or rather elderberry (Sambucus nigra L. Family: Caprifoliaceae) provides not only its flowers but rather appealing purple-black berries too for a distinctive cordial drink. It reminds me of […]
Aromas That Reduce The Need For Salt
Reducing our salt intake in our diet is a major task for governments seeking to halt the rise in cardiovascular disease (CVD). Sodium chloride however […]
Sugar Replacers In Sports Nutrition
When EFSA published its opinions on sugar replacers offering their reduced glycaemic properties, there must have been a collective sigh of relief for sports nutritionists, […]
Tropical Fruit Juices For Beverage Development
A number of tropical juices are now being widely used to add extra dimensions to the range of standard fruit flavours available. Here are a […]
The Contribution of Pyrazines to Flavour
Pyrazines are a class of chemical compounds that contribute to the flavor and aroma of various foods and beverages. They are responsible for providing distinct, […]
White Lupin Protein Isolates
In this work the foaming ability of white lupin protein isolates was investigated in order to evaluate the potential use of these isolates as functional […]