Labels on food generally have two very important functions: 1) make the product look appealing and make people want to buy it and 2) tell the (legal) details of your food. You both want to make sure people know what your product is, where it comes from, what it contains, …
It’s probably an even more familiar phenomenon than mouldy bread: mouldy cheese. And not just the cheeses that are meant to be mouldy, but mould growth on cheese that are not supposed to be covered in them. Dutch cheeses (like Gouda or Edam for instance) have a tendency to mould after …
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 up brings along its own challenges and choices, one of …
Any time I’m cooking, or baking I think about my recipes and why I have to do what I do. So, when unwrapping a pack of meat before cooking I noticed all the different colours of this formerly red piece of meat. I saw brown, purplish and red/pink! Was anything going …
The other day, when refilling a coffee machine with coffee beans, I had to open a new bag of coffee beans. Even before opening the bag (which was properly sealed) I could smell the flavour of coffee wafting towards me. It smelled great! Since the bag was completely closed, I …
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 look at your bag of fresh spinach and noticed a …
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 packaging, using some of the principles discussed in earlier posts …
