Indian food is known for all its accompaniments on the plate. Whether it’s a chutney, a pickle or some type of bread, most meals aren’t just made of one dish. For bread, there are a lot of...
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.
The science of distilling liquors
We know how to make spirits (we discussed that here), and we know that to make spirits (or liquors) you need to distill fermented grains. Distillation isn’t just used in spirits production though. It is one of any...
Chocolate milk & Sedimentation
Nothing fits a good wintery day better than a warm chocolate milk, don’t you agree? The heat of the milk warms you up just a little and it gives you enough of a boost of energy to get going again. It’s a...
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...
Cake Science
Carrot walnut cake – Why carrots are used in cake
A (presumably Dutch) ‘joke’ on carrot cake: A rabbit enters a bakery and asks the owner, ‘do you also sell carrot cake’? The owner said he didn’t so the rabbit left. The next day the rabbit...
Baking cake without eggs – Finding the best alternative
Have you noticed how most cake recipes call for eggs? But what if you don’t have eggs on hand, or can’t eat eggs? What if you’re trying to change the texture & flavour and you’re wondering...
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
Spoilage of orange juice – a lesson in microbiology
In our home we don’t drink a lot of juices or soft drinks, it’s mainly water, tea, coffee and maybe some lemonade. Nevertheless, when we have visitors we tend to stack up on some juice, often orange juice as...
Cranberry science & Why cranberries make a great jam
Every year, around the American Thanksgiving holiday, the internet seems to be full of cranberries again. We’ve looked at these native to North America fruits before, when using a flavour pairing tool to determine...
Cheese Science
Pie Science
On choosing & storing fresh strawberries
Summer’s there! Warm temperatures, sun and long long light days. Living in the Netherlands, summer is no guarantee for nice weather, rain and cold(er) days are no exception. Summer for me is a synonym for berries...
Pie Cookie Crust – The Basics
There are a lot of different pie crusts, too many to count or mention here. One very interesting type is the cookie crust, yes, that’s right, a cookie crust. It’s a pie crust that’s made with cookies...
