A half eaten chocolate muffin in a case, on a white background.

Improving Muffins

February 26, 2014 smitsa 0

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 […]

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Stable Foams

July 5, 2013 smitsa 0

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 […]

Pink wildflowers, Hill Gooseberry, rose myrtle, downy myrtle (Rhodomyrtus tomentosa)

Downy Rose Myrtle (Rhodomyrtus tomentosa)

January 22, 2013 smitsa 0

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 […]

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Aspartame Losses in Products

May 4, 2012 smitsa 0

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 […]

Elderberry juice in a Kilner jar surrounded by elderberries, green leaves and a daisy.

The Properties Of The Elderberry

September 24, 2011 smitsa 2

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 […]