The science of packaging grated cheese

It’s probably an even more familiar phenomenon than mouldy bread: mouldy cheese. And not just the cheeses that are meant to be mouldy, but mould growth on cheese that are not supposed to be covered in them. Dutch cheeses (like Gouda or Edam for instance) have a tendency to mould after …

Choosing appropriate packaging – Scaling up food production

Dreaming of scaling up your grandmother’s cupcake recipe? Or are you running a food production company and looking into a new product? Chances are that you will have to scale up your recipe or any new product you’ve developed. Scaling up brings along its own challenges and choices, one of …

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 …

Coffee bean packaging – Science of proper coffee storage

The other day, when refilling a coffee machine with coffee beans, I had to open a new bag of coffee beans. Even before opening the bag (which was properly sealed) I could smell the flavour of coffee wafting towards me. It smelled great! Since the bag was completely closed, I …

Modified atmosphere packaging of vegetabes

Ever tried to squeeze all the air out of a pack of pre-cut vegetables? Noticed that instead of collapsing, it would just let out all air and return to its original size once you stopped pressing? Ever had a closer look at your bag of fresh spinach and noticed a …

Respiration of fruits and vegetables

After harvest, fruits and vegetables continue to ‘live’. The respiration of fruits and vegetables keeps on going until all suplies have been depleted. For keeping fruits and vegetables fresh it is essential that you try to keep respiration going on for long as possible. That why, in this post we’ll be …

Food Science Basics in 6 weeks – part 6: Packaging & Technology

Can’t believe this is the last week of this first course on foodcrumbles.com already. It’s been all about teaching you the basics of food science to help you in your food blogging, chef, high school, food industry or whichever other career you’re aiming for or working in! This last week will …