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Category Storing Food
Once your food is made, you have to store it. Some foods you can only store for a couple of days (or even hours) whereas others can be stored for years and years.
There’s a true science to storing food, no matter whether it’s short or long. Here is where we collect all of our articles on the topic, whether it’s on pickling or packaging!
Reducing food waste – 35% discount stickers
When googling ‘challenges for the food industry’ I won’t find ‘better preservation of apple juice’, ‘increasing shelf life of apples’ or ‘improving nutritional value of apple pie’. No, one of the most common challenges I find is how to reduce…
How to Choose Appropriate Packaging – Scaling up Food Production
Dreaming of scaling up your grandmother’s cupcake recipe? Or are you running a food production company and looking into a new product? Chances are that you will have to scale up your recipe or any new product you’ve developed. Scaling…
How Packaging Influences the Color of Your Meat
When unwrapping a piece of meat the other day I noticed that it wasn’t just one red colour. Instead, I saw brown, purplish and red/pink colour all in just one piece of meat! Was anything going wrong here? Was my…
How Modified Atmosphere Packaging (MAP) Keeps Vegetables Fresh
Ever tried to squeeze all the air out of a pack of pre-cut vegetables? Noticed that instead of collapsing, it would just let out all air and return to its original size once you stopped pressing? Ever had a closer…
How to Choose and Store Fresh Strawberries
Summer’s there! Warm temperatures, sun and long long light days. Living in the Netherlands, summer is no guarantee for nice weather, rain and cold(er) days are no exception. Summer for me is a synonym for berries, more specifically strawberries. It’s…
The secrets of orange juice packaging
While drinking a glass of freshly made orange juice a little while ago I noticed orange juice is a great vehicle for explaining all sorts of science related phenomenon. This last post in its series is all about orange juice…
Spoilage of orange juice – a lesson in microbiology
In our home we don’t drink a lot of juices or soft drinks, it’s mainly water, tea, coffee and maybe some lemonade. Nevertheless, when we have visitors we tend to stack up on some juice, often orange juice as well.…
Making sauerkraut – start of my experiment
This month I try to focus all of my posts on the science of fruits and vegetables (I call it fruit & vegetable science month!). Then, this morning, I was browsing through the internet and ran into a (Dutch) post…
What happens when pickling – A Mexican onion pickle
Pickling is one of those cooking techniques that can completely transform or upgrade your food without a lot of trouble. Simply put the vegetables, or whatever you’ve decided to pickle in an acidic brine for anywhere between 5 minutes and…
History of Pasteurization – Making Milk Safe to Drink
Sometimes we tend to forget how much our food supply (and it’s safety) has changed over the past two centuries. Children (and adults for that matter) used to die way more frequently from contaminated milk. Milk that contains harmful micro…