It’s still a mostly brown and grey world, with just a light dusting of snow covering the fields and forests. The grass hasn’t started to grow yet, the trees haven’t yet budded and people only...
Welcome to FoodCrumbles.com!
Here we love to dig just a little deeper into food and science. We explain how food is made, how it's preserved & packaged and what the role of the ingredients in your food are. We also analyze recipes, so you understand why a recipe is the way it is! Last but not least, we give you tools to develop a basic understanding of food science! Have fun browsing around and don't forget to ask a question if you can't find the answer here!
Latest articles
Food Science Basics
Just getting started in the world of food science and want to get your fundamentals straightened out? No problem, we've got a good selection of articles for you.
Lactic acid fermentation in food
Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious)...
Colours in fruits & vegetables
Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...
Sugar cooking & Temperature stages
Whenever making caramel, marshmallows, honeycomb or just about any other sugar candy you’ll often find that recipe either tells you to boil a sugar syrup to a certain temperature. Or, they’ll tell you to...
Cake Science
Science of a strawberry mousse mirror glaze cake
You don’t really understand food and recipes, until you’ve tried them. At least, that is my opinion. Once you’ve tried something a few times, it starts making more sense. This strawberry mousse mirror...
Eggless orange cake – Using custard as a substitute
A lot of ‘western’ recipes for cakes, cookies and pies contain eggs. But if you don’t eat eggs, no matter the reason, that can be quite a challenge. In most recipes you can’t just leave out the...
Bread Science
LoafNest: How a new way to bake bread was developed
Have you ever dreamed of developing your own kitchen tools to sell to others? Slightly overwhelmed by the long journey from idea, to prototype, to fundraising and actual manufacturing? We got to speak to the developers...
Vegetable Science
Ice Cream Science
Philadelphia style ice cream – An eggless chocolate ice cream
Before reading the book ‘Hello, my name is ice cream‘, I had never heard of Philadelphia style ice cream. Most of the ice creams I made myself were either by making a custard which I then churn in the ice...
How ice cream is made in a factory
Whether you make one bowl of ice cream at home, or 1000 liter in a factory, the science of ice cream stays the same. You’d still want small ice crystals, to make a super smooth ice cream and you’d like to...
Meat Science
Fruit Science
Vitamin C (ascorbic acid) oxidation & orange juice
Updated: 16-Oct-2016 A few centuries ago, seamen died by the dozens on ships travelling from Europe to newly explored territories. Trips in these boats used to take weeks, if not months. Reason for a lot of these...
Colours in fruits & vegetables
Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...
Cheese Science
Pie Science
Preventing soggy pie crust – On moisture migration
Water can be a food’s best friend, but also worst enemy. Water keeps a cake moist, strawberries juicy and ice cream solid (thanks ice crystals). But water can also make a cookie soggy, make oil splash and lack of...
Dutch Apple pie
Whenever I somehow manage to gather an excess of apples in my fridge or want to bring a pie to celebrate a certain occasion, I tend to make apple pie. It’s that pie that nearly everyone likes, isn’t too hard...
