Science of tomato ketchup

It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment...

Why shrimp change colour and shape when cooked

There is a very easy way to distinguish a fresh uncooked shrimp from a cooked one: its colour. If you’ve ever cooked shrimp before, you will have noticed this colour transformation. The shrimp will...

Where milk comes from

Almost all of our food starts at a farm where plants are grown, animals are raised or fish are kept. Here’s where farmers use photosynthesis and biology to convert sunlight into high quality foods...

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.
distillation stages

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...

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)...

Rock sugar, Bastognekoeken & Sugar crystallization

In the Netherlands we have this one cookie type that’s used for a lot of different dishes. They’re popular for use in cookie pie crusts, ice cream and a bunch of other recipes. Their name: Bastognekoeken...

Cake Science

Yeast-leavened cakes – Another way to create air

We’ve been making bread for thousands of years, using flour, water and in a lot of cases yeast. Yeast is what makes our breads light and fluffy, by producing carbon dioxide gas bubbles to make the dough rise...

Bread Science

4 ways to shape a bread with a filling

Bread can be as easy or as complicated as you want it to be. You can make a perfectly fine loaf from just flour, water, salt and yeast, shaped into a nice simple boule (or not shaped at all and just put into a baking...

bread shaped in a pan started the carving

10 ways to shape a bread

Have you tried making a nice round bread, only to end up with a flat, deflated disk? It just wouldn’t hold its shape, despite your care. There are several reasons as to why this might have happened: you might not...

Vegetable Science

Ice Cream Science

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

Mandarin panna cotta – Using gelatin

Ever made a beautiful, arty looking, dessert within 45 minutes which consists of more than 6 complex elements, of which two contain gelatin (thus require time to set)? I for sure didn’t, but the contestants on my...

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

Choosing & Using pears – On pear texture & pear pie

Ever wondered why there’s ample recipes for apple pies and barely any for pear pies? Besides the difference in taste and texture, it’s probably a cultural thing as well (we have >8 varieties of apples in...