Caramel popcorn is full of contrasts. Light, fluffy and airy inside with a dense outside, savory corn with a sweet, buttery caramel sauce. Vegetables + candy (yes, you’d almost forget corn is a...
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!
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The story (and science) of processed cheese
Are you a fan of cheese burgers? If so, what type of cheese do you put on top? Do you buy those individually wrap thin ‘cheddar’ slices? I’m not a fan of cheese burgers myself, but we do always have a...
The Science of French Toast – Choosing the Best Ingredients
One of the first foods I learned to cook is French toast. Don’t ask me why, but our school’s cooking classes started by teaching us how to make French toast. Of course, over the next several weekends, I...
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...
The Science of Creme Brulee (+ Recipe)
Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee...
Hydrophilicity vs. Hydrophobicity – Importance of Water in Food
Sometimes a term might be so familiar to you that you use it all the time, whereas another person, who doesn’t know that term, has no idea what you’re talking about. When talking about science that can be...
The Dorito Effect by Mark Schatzker – Book Review
Some books change the way you look at the world. They might change your opinion on a certain topic, teach you something new or appreciate something new. I like those books, it’s why I read books, to re-adjust and...
How Lactose Free Milk is Made – Lactose 101
This is a guest post by a fellow food technologist (in training), Shriya Kumar. She is currently working towards a Master’s degree at Wageningen University & Research and soon, a career in the food industry. Before...
Why Does Bread Get Moldy? – the Science of Bread Spoilage
Ever felt really hungry and wanted to make a quick sandwich? Ever found out that the only bread there’s left has bluish/grey hairy spots on it? Luckily it hasn’t happened to me that often, but when it does...
