Annelie experimenting

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Food is complex. Making food as a business is even more complex, with many competing priorities and considerations to keep in mind. But, that’s what makes this industry so interesting as well!

I help companies execute their important (R&D) projects. The ones that do need to get done, but that keep on moving down the priority list due to other urgent matters.

I’m a trained food scientist with over 10 years of experience in the food industry. Tackling complex projects, and figuring things out along the way is what I love to do. Whether you’re a small business with a challenge that needs solving, or a large multinational that needs (temporary) support to move a project along, I’d love to get in touch.

melting moments - corn starch cookies

Need help with your projects?

In a 30-minute discovery call, we’ll discuss your challenges. By the end of our call you’ll be clear on your next steps, and whether I’d be able to help.

Research – for articles & businesses

I started FoodCrumbles back in 2014 writing articles about the science behind food. It’s my natural interest and curiosity that drove me to experiment, research, and write about food in a way that’s accessible to a wide audience.

It’s always been important to me that the articles are rooted in proper science. That I use reliable sources, or do the actual experiments myself. Over the years I’ve helped hundreds of thousands of people understand their food better.

It’s how the website grew into what it is today: over 400 articles, and counting, on the science behind food with over 50k monthly page views.

I’ve also developed 5 key courses on the science behind food and taught live (online) lectures on various topics from food chemistry to caramel science. Over a thousand students took part in these courses and classes.

Nowadays, I also consult with food manufacturers big and small to help them solve their technical problems and develop tailor-made trainings and courses.

Annelie experimenting

Some of the projects I’ve done over the years

A confectionery company was looking to develop a sugar-free caramel. They were stuck and didn’t have the resources to move the project along, even though customers were actively asking for it.

I helped them develop a sugar alcohol based version that could be made on their regular production equipment.

Why do you need to wash your hands? Why do you need to keep allergens separated?

Most food safety trainings focus on teaching and telling rules. What people should and shouldn’t do.

But, to truly help an organization grow, it helps if people know why they do something. This is where I stepped in and developed face-to-face trainings to level up an organization’s expertise and involvement.

As a new employee within a large company, it can be challenging to get up to speed. There’s so much to learn and so many people to talk to.

I developed a technical onboarding training to ensure new employees quickly got up to speed on the most crucial technical aspects of the products, so they knew what (not) to focus on.

Sustainbility in food is complex, but so important.

In many projects sustainability has an important aspect. Some example are: choosing the most suitable packaging material. Comparing the sustainability ipact of different products, to visualizing the complexity of decision making for sustainability.

Annelie reading books

Let’s connect!

Interested in working together? If so, do request a discovery call so we can discuss the possibilities. At the end of a 30-minute call, you’ll be clear on your best next steps and whether I’d be able to help you out.

Other important notes

FoodCrumbles is registered in the Netherlands with KvK registration no. 82744386.

All photos on this blog are made by myself unless stated otherwise. Headshots of myself are made by Denise Branding Fotografie. If I do use photos or recipes from other sources, I mention this 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.

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 always a compliment to hear. 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”