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 […]
What is Glucagon-Like Peptide-1 (GLP-1)?
Glucagon-like peptide-1 (GLP-1) is an incretin hormone, which means it’s released from the gut in response to food and helps regulate blood glucose levels. It’s […]
Ghrelin
Ghrelin is a powerful hunger hormone—often called the “hunger signal”—produced mainly by the stomach, and to a lesser extent by the small intestine, pancreas, and […]
Secretagogue Receptors
A secretagogue receptor is a receptor that binds to a secretagogue—a substance that stimulates the secretion of another substance (often a hormone, enzyme, or other […]
What is Peptide YY (PYY)?
Peptide YY (PYY) is a gut hormone that plays a key role in regulating appetite and digestion, particularly in promoting satiety (the feeling of fullness) […]
Preparation of Alfredo Sauce
Alfredo sauce is a rich, creamy white sauce that originated in Italy but became especially popular in American-Italian cuisine. It’s typically served with pasta—most famously […]
The Egyptian Cheese: Ras Cheese
Ras cheese is a traditional Egyptian cheese known for its hard texture and sharp, salty flavour. It is one of the most popular and widely […]
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. […]
The Bacteria: Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium best known for producing botulinum toxin, one of the most potent neurotoxins known to science. Biology […]
Quesadillas
Quesadillas are a beloved dish in Mexican cuisine, and they’ve become popular worldwide in various forms. At their core, quesadillas are tortillas filled with cheese, […]
Carne Asada
Carne asada is a Mexican dish consisting of chargrilled and sliced beef, usually marinated and cooked over high heat to achieve a charred exterior and […]
The Mixed Herb Bouquet
Mixed herb bouquets, known as bouquets garnis in French cuisine or hierbas de olor in Latin American cooking, are a blend of aromatic herbs used […]
The Cuisine Of Ecuador
Ecuadorian cuisine is diverse and rich in flavor, heavily influenced by the country’s varied geography, ranging from the coastal regions to the high Andes mountains […]
Neurospora crassa
Neurospora crassa is a filamentous fungus that has been extensively used as a model organism in genetics, molecular biology, and biochemistry. It’s also involved in […]
A Chilled Cheese Dip
Designing a chilled cheese dip (rather than a typical hot, melty one) means thinking differently — the texture, flavor intensity, and temperature all change when […]
Making Ajvar
Ajvar is a Balkan roasted red pepper and eggplant spread — originally from countries like Serbia, Macedonia, and Croatia. If you’ve ever enjoyed Dubrovnik and […]
What Foods Do we Enjoy at Cinco de Mayo?
Cinco de Mayo is a holiday that is celebrated on May 5th each year, primarily in the United States and Mexico. The holiday commemorates the […]
Metabolic Flux: What Is It?
What is Metabolic Flux? Metabolic flux refers to the rate at which metabolites flow through a metabolic pathway in a cell. It’s typically measured in […]
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 […]
What is FSSC 22000?
FSSC 22000 (Food Safety System Certification 22000) is a globally recognized food safety certification scheme. It provides a framework for effectively managing food safety responsibilities […]
Blakeslea trispora
Blakeslea trispora — now we’re talking about a real biotech powerhouse from the fungal world! This filamentous fungus is famous for its natural ability to […]