Blog posts

Deconstructing Recipes

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

Most flatbreads are daily staple foods. They’re easy and quick to make, often without the need for an oven. This of an Indian chapati or a Greek pita bread. But just like you can make complicated breads such as...

May 14, 2020

5 min read

Further learning

Brilliant Bread by James Morton – Book Review

Before I even started watching the Great British Bake Off (and got hooked quite quickly) I got a cookbook from one of the participants of this great British baking tv-show. Someone who had discovered the magic of the...

May 13, 2020

5 min read

Comparing Ingredients

How To Choose the Right Lentil For Your Dish

Have you ever substituted a black lentil with a green one? And did you also end up with mushy lentils that were supposed to go into a salad but seem more at home in a soup? In other words, did you think all lentils...

May 12, 2020

7 min read

Farming

The Science of Growing, Storing & Ripening Avocados

Are you one of those people who squeeze every single avocado in a store before deciding on one to buy? Or do you buy them unripe and leave them to ripen at home? Or do you eat them fresh from the tree? I sure hope...

May 5, 2020

8 min read

Comparing Ingredients

Comparing Brown vs. Golden Raisins – How Raisins Are Made

They stand right next to each other in the supermarket aisle. On the one side, beautiful plump, brown raisins. On the other, seemingly the same raisins, but of a yellow, some say golden colour. When buying them you...

April 28, 2020

5 min read

Deconstructing Recipes

The Science of Biscuits and Gravy (+ Recipe)

If you read this title and are wondering why on earth people would eat a biscuit with gravy, you’re probably not from the South of the USA. You probably prefer eating your biscuit with a cup of tea. Even though at...

April 27, 2020

10 min read

Making Food

Step by Step Guide to Scaling Up Your Food or Beverage Product

This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. So you have a food or beverage product...

April 24, 2020

13 min read

Food Physics Basics

An Introduction to Gas, Liquids and Solids in Food – States of Matter

When you prepare food you continuously change the states of our ingredients. You melt butter in a hot pan, boil down a runny stock into a thick syrupy consistency or transform a liquid custard into a solid tub of ice...

April 21, 2020

6 min read

shortbread cookie different sugar content

Deconstructing Recipes

The Science of Shortbread – Role of Flour, Butter, Sugar

Feel like eating a cookie? But want something simple, with only a few ingredients? Shortbread cookies are what you should be looking at. You can make this cookie style with as little as three ingredients. Mix flour...

April 20, 2020

8 min read

Researching Ingredients

An Introduction to Using Flavors in Food & Drinks

This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. What flavor is Mountain Dew? How does...

April 16, 2020

11 min read

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

Brilliant Bread by James Morton – Book Review

How To Choose the Right Lentil For Your Dish

The Science of Growing, Storing & Ripening Avocados

Comparing Brown vs. Golden Raisins – How Raisins Are Made

The Science of Biscuits and Gravy (+ Recipe)

Step by Step Guide to Scaling Up Your Food or Beverage Product

An Introduction to Gas, Liquids and Solids in Food – States of Matter

The Science of Shortbread – Role of Flour, Butter, Sugar

An Introduction to Using Flavors in Food & Drinks

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