Annelie experimenting


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Are you curious about food? Always tinkering with (new) recipes? Not scared of trying out a new way to make a dish? And, if it didn’t work out, do you want to understand why it went wrong? Then you’re at the right place!

Here at, we love to help you understand your food. Did your dish turn out too soft, light, dark, thick, or maybe too firm? Whether you’ve made 1kg or a thousand kg, we’ll help you figure out what happened, so you can fix it.

Making food science accessible

Annelie brownie experiment

How we help you? By using science. A lot of fascinating knowledge on food is ‘hidden’ in scientific articles, or advanced study books. We read them for you and translate them into tips and knowledge you can use for your dishes!

Of course, we do more than read books and articles. More often than not, we do experiments to then share our findings. We believe that almost always there isn’t one best way to make something. It always depends and it’s why you won’t find the ‘best’ recipes here. That’s why we prefer to help you understand, over learning a ‘trick’.

A blog to share knowledge

Of course, we really enjoy sharing what we learn with you. It’s why we exist. On the blog we share articles about a wide range of foods. Whether you’re interested in candy, bread, vegetables, dairy, or grains. You’ll find articles explaining the science behind them. Whether you’re a scientist, a high school student, or just someone who’s interested in the science of food, you should be able to find a treasure trove of information here. Can’t find what you’re looking for? Don’t hesitate to reach out. We truly love hearing from you.

Courses for those who want more

Sometimes, just one article isn’t enough to answer your questions. You may want to dig deeper, but also understand the bigger picture. You don’t want an answer to just one question, but to many. You want to be taken on a journey.

If that’s the case, a food science course might the be thing you need! In our courses we take a better look at a sub-field of food science. We start with the basics, and build your understanding as we go.

Don’t have time for a course? Or don’t have time to Google your answers? Inquire about our consultancy offerings here!

About the Team

I like to think of FoodCrumbles as a team effort. However, for the time being, 90% of ‘we’ is ‘me’ 😉: Annelie.

I started FoodCrumbles back in 2014, initially as a hobby, by now, as a business. It started from a passion, I’m a trained food scientist and simply enjoy researching food and documenting experiments.

Over the years, the website has slowly but steadily continued to grow into what it is today: a place with over 400 articles (and counting) about the science behind your food, with over 100k monthly visitors.

Annelie experimenting

Want to listen?

I was a guest at the Food Science Addict podcast. We spoke about my career journey and just had a fun conversation about food & science! Or, listen to my own podcast.

Why food science?

Because I (Annelie) enjoy it! I’m a trained food scientist, got my master’s degree at Wageningen University in the Netherlands. I still work in the food industry and have worked with and for (very) small and (very) big companies. It’s a field I’m truly passionate about.

Annelie reading books

Let’s connect!

The best way to connect is by sending me a message ([email protected]) or by reaching out on LinkedIn. Yes, FoodCrumbles is also on Instagram and Pinterest but it can easily take me a week to see your message there 😳.

Note that until 2021 I wrote under a pen name: Julie Mal.

About the business

FoodCrumbles is registered as a business in the Netherlands, where I work. Running a business is a continuous work in progress, with always finding new and better ways to do things! If you have any suggestions or want to collaborate, let us know!


A better world starts with ourselves. So, I try to run this business sustainably, though there is always, and will always be, room for improvement.

If I can I buy used equipment and tools, or pay a little extra to get one that won’t break within a year I do. I don’t throw away food (unless it’s unsafe to eat), and use solar panels to power my office/home.

FoodCrumbles is hosted by Antagonist, a Dutch web provider as well as CloudFlare for our CDN. They both use servers that solely use renewable energy, which is a good start and Antagonist has several other initiatives:

This website is hosted Green - checked by

Legal/Copyright notes

All photos on this blog are my own, unless stated otherwise. If I do use photos or recipes from other sources, this is mentioned clearly, including a link to the original source. If you think I may have (accidentally) misused your recipes, images or other materials, please reach out.

Photos of myself (including those on this page) are made by Denise Branding Fotografie.

Use my content as a resource as you would whenever doing research. Rephrase the content in your own words and include a link back to the original source. Please do not copy/paste, and that includes using translators.

How to cite the website

A lot of people use information from our website for school, university, or research projects, which is great! Here are two suggestions on how to reference the website:

“Blog post title”, Retrieved “day-month-year”, from “URL”

Verbon, A., “Blog post title”, Retrieved “day-month-year”, from “URL”