product development Science

How the LoafNest, a New Way to Bake Bread, Was Developed

Have you ever dreamed of developing and selling your own kitchen tools? Have you never been fully satisfied with the tools that are already out there? Do you see plenty of opportunities to tweak and improve existing designs? If so,…

How to Use LoafNest: a Smart Way to Bake Beautiful Bread

We love kitchen tools that 1) don’t take up too much space and 2) have a good chunk of science to them that we can discuss in detail here on the website. We’re fans of our InstantPot (aka pressure cooker)…

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 that you…

How Vegetarian Burgers Are Made to Look and Taste like Meat

There are a lot of reasons people might not eat meat, ever or at certain times in their life. Religion might be your driver or a concern for animal welfare. Others might not eat meat because of allergies, health concerns…

Hydrox vs. Oreo Cookies – What’s the Difference?

When entering the cookie isle in most large American supermarkets you will probably run into this large blue section, full of similar packages. Full of Oreo cookies. It’s one of the biggest cookie brands in the US and has claimed…

Molecular Gastronomy – How to Use the Spherification Technique

On my blog I write about food science a lot, discussing chemistry, physics and microbiology and applying all of that to the food I make in our kitchen. Just today I realized I haven’t really used the term molecular gastronomy…

Exploring Innovative Cooking Techniques at Librije’s Atelier Workshop

One of the best restaurants in the Netherlands (with three Michelin stars) is ‘de Librije’, in Zwolle (the east of our country). I have never eaten at the restaurant myself, but I was lucky enough to join one of their…