How to scale up a food production process?

Chemical engineers love scaling up, but cooks might not have such a scale up itch in them though. Coming up with recipes and great products might be more their cup of tea. However, if you’d like to sell and market your fantastic recipe you’ll most likely have to scale up …

How to scale up a recipe for manufacturing?

You’ve made that perfect bread at home 100 times by now and have only heard super enthusiastic reaction from your friends and family who ate it. So you decide, it’s time to take the leap and start producing 100 of breads a day and start a little business! That’s where …

Scaling up food production – The challenges that lie ahead

Ever wondered why there are preservatives in your food? Why the freshly chopped salad you made yourselves deteriorates so much fast than the store-bought one? How you can manage to scale up your (artisan) food product into a real business? Welcome to the world of ‘scaling up’, in this case …

Crash course: Determining nutritional value of food

Ever read the labels on your food products? If yes, ever wondered how they come to the nutritional values stated on these labels? Or what they mean? Whereas people tend to think these are hard fixed numbers that have been analyzed in full detail, this is often not the case …

How packaging changes the colour of (red) meat

Any time I’m cooking, or baking I think about my recipes and why I have to do what I do. So, when unwrapping a pack of meat before cooking I noticed all the different colours of this formerly red piece of meat. I saw brown, purplish and red/pink! Was anything going …

Preventing soggy pie crust – On moisture migration

Water can be a food’s best friend but also worst enemy. Water keeps cake moist, strawberries juicy and ice cream solid. But water can also make a cookie soggy and lack of water can make an apple hard and chewy. It can also make a pie crust soggy, especially if …

The secrets of orange juice packaging

While drinking a glass of freshly made orange juice a little while ago I noticed orange juice is a great vehicle for explaining all sorts of science related phenomenon. This last post in its series is all about orange juice packaging, using some of the principles discussed in earlier posts …