Lactic acid fermentation in food

Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious) thanks to lactic acid bacteria. In this post we’ll explore lactic acid fermentation in some more detail, helping you understanding …

Colours in fruits & vegetables

Fruits and vegetables have a great wide variety of colours. The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful colours. In most cases these colours originate from a group of molecules inside the plant. The unique …

Sugar cooking & Temperature stages

Whenever making caramel, marshmallows, honeycomb or just about any other sugar candy you’ll often find that recipe either tells you to boil a sugar syrup to a certain temperature. Or, they’ll tell you to cook it to a certain stage, for instance, soft ball or a hard crack stage. The first …

What are emulsifiers (in food)?

Ever tried to make a simple dressing of olive oil and balsamic vinegar? Noticed that it’s impossible to keep these two mixed without continuously stirring or adding something like mustard? Wondered how food manufacturers are able to do this? If you’ve looked on labels of various dressings and sauces you …