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About

Welcome to FoodCrumbles.com! Our mission is to

Improve Your Food Through Science and Teach You Science Through Food

On the blog we analyze and observe failures and successes in the kitchen and explore the science behind it all. If you want to know how to prevent bananas from going brown, what yeast really is, what those scientists mean with water activity and shelf life, you’re at the right place! Start exploring our blog!

Connect/Partner with us!

We love nothing more than hearing from cooks, bloggers, chefs, and food producers. We’re always looking to collaborate with others and have previously interviewed food industry professionals (e.g.Helen Mitchell and the inventor of the LoafNest). Connect with us through the contact form below if you’d like specific advice or have a question to ask. Also feel free to comment on the blog posts of course!).

If you’re a small-scale manufacturer, we would like to work with you. We want to give readers a look inside a food production facility, to understand how food is made. Of course, we’re not interested in your trade secrets and recipes, but would love to share how our food is made. Please feel free to reach out!

If you think your product could be beneficial for our readers or if you have an interesting story to tell (how the product was developed, how it’s unique, etc.), then we’d be happy to talk to you and see if we can collaborate.

Interested to write a guest post for the blog? We do not offer paid opportunities at this point, but have collaborated with several guest posters previously (e.g. Nathan Silva and Michael). Let’s talk about how you can contribute.

About the author

My name is Julie Mal (pen name), and I am the author behind the content of this website. I’m from the Netherlands, a pretty small country in north-western Europe. After high school, I studied chemical engineering and food technology. Once graduated, I started working in the industrial production of food, which I still do and greatly enjoy. Currently, I live in the USA.

At home, I like to experiment, cook, bake, read, study food, and so forth. That’s why I started this blog and ‘consulting website’, as I enjoy answering questions from readers. I love to learn while at the same time inspire and teach others on topics that I find fascinating.

A few important notes

All photos on this blog are my own, unless stated otherwise. If I do use photos or recipes from other sources, I will clearly mention it and include a link. If you think I may have (accidentally) misused your images, please let me know.

Feel free to use my content, but if you do, make it clear and include a link back to the website. Please do not copy and paste :-).

How to cite the website

A lot of people use information from our website for school, university or research projects, which is great! Please feel free to use the website as long as you reference it well. Here are two ways in which you can reference our website:

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

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

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