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…
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…
Have you ever dreamed of developing your own kitchen tools to sell to others? Slightly overwhelmed by the long journey from idea, to prototype, to fundraising and actual manufacturing? We got to speak to the developers of a new baking…
Are you wary of baking your own bread because of the hassle and trouble involved (we did discuss all the different steps before)? If so, I am very excited to say that I can share a great simple tool that…
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…
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…
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…
