Crafting Meat Analogues For The Future
Meat analogues (alt. sp. analogs) or meat hybrids are in demand. Let’s face it if we are serious about saving the planet than exploiting plant-derived […]
FOOD SCIENCE AND TECHNOLOGY
Yield Stress
Yield stress is a material property that characterizes the point at which a material undergoes a transition from elastic deformation to plastic deformation. In simpler […]
An Introduction on Near-Infrared (NIR) Spectroscopy
Near-infrared (NIR) spectroscopy is a powerful analytical technique that uses the near-infrared region of the electromagnetic spectrum, typically from around 780 to 2500 nanometers, to […]
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 […]
How to smoke meat and poultry?
Smoking meat and poultry is a slow-cooking method that infuses flavor while tenderizing the proteins. Here’s a structured, step-by-step approach, with tips for both beginners […]
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 […]
HAZOP Analysis
A HAZOP (Hazard and Operability) analysis is a structured and systematic method used to identify potential hazards and operational issues in processes, typically within chemical, […]
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 […]
An Overview of Cyanogens in Foods
Cyanogens are naturally occurring compounds that can release cyanide when hydrolyzed. These compounds are found in various foods and plants, especially those from the family […]
Egg Yolk In Sauces
Egg yolk is used in sauces primarily as a natural emulsifier and thickening agent, and it also contributes to flavor, color, and mouthfeel. Its unique […]
Could we use Polyvinyl Butyral in Food Packaging?
Actually no to be honest! It’s a question I’ve been asked by packaging firms when discussing what might be possible especially if it was recycled […]
Nasty Chemicals in Food: Heterocyclic Amines (HCAs)
Heterocyclic amines (HCAs) are a group of chemical compounds that are produced when certain foods, particularly meat and fish, are cooked at high temperatures. HCAs […]
Freezing Foods
Freezing is a popular and effective method of food preservation that has been used for centuries. The process also extends storage time and thus the […]
Satisfying the Gourmet Cravings: The Rise of Gourmet Ready Meals in the Deli Sector
Once upon a time, the term “ready meal” conjured images of sad, lackluster dishes reheated in a microwave. But oh, how the times have changed! […]
Sodium Aluminium Phosphate (SALP) – A Leavening Agent
Sodium aluminium phosphate (SALP) is a popular leavening acid for preparing baked goods. It is one of a number of leavening agents employed by bakers […]
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 […]
What is an SaaS Dashboard?
A SaaS dashboard is a user interface (UI) in a Software as a Service (SaaS) application that displays key data, metrics, and insights in a […]
Lead Poisoning – More Common Than You Think
Lead poisoning is a medical condition that occurs when an individual is exposed to high levels of lead over a prolonged period, leading to the […]
Cleaning a Commercial Deep Fat Fryer
Cleaning a deep fat fryer is essential to maintain its performance, prevent the buildup of harmful residues, and ensure the safety of your cooking equipment. […]
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 […]