Learn the science behind:
Are you ready to scale up your homemade recipes, or are you just curious to learn what goes into making food at large scale?
If so, you’re in the right place. Here we gather all our posts that explain just how that works. Whether you need to convert your recipes for a factory, choose a production process, need to make labels, or struggling to select packaging, we’ve got something to get you going.
Not sure where to start? Start with our introductory article!
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…
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. What flavor is Mountain Dew? How does someone make a…
Cooking a pie in the oven is always a delicate balancing act. You don’t want the pie to dry out and become tough. But under cooking is probably worse, with raw liquid filling being left in the pie. Imagine how…
How cold does your freezer need to be for freezing that piece of fish in less than 2 minutes? How fast does your cooling water need to flow to keep a pipe full of soup at temperature? If you’re designing…
It’s still a mostly brown and grey world, with just a light dusting of snow covering the fields and forests. The grass hasn’t started to grow yet, the trees haven’t yet budded and people only come outside when they need…
Making food in a factory and making food at home are two very different and unique disciplines. The advantage of making food at home is that you’ll only do it for a few people. Food made in a factory is…
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…
When scaling up your production process you’ve got to cover a lot of different topics: how to transform your kitchen recipe into one suitable for a small factory/food business, what to consider when scaling up the process itself, how to determine the shelf life…
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 long do your home made muffins remain fresh? When does the home made sausage start to spoil? Or how long can you store that cheese? When you make products at home you tend to use common sense and experience…
Chemical engineers love scaling up, but cooks might not have such a scale up itch in them though. Coming up with recipes and great products might be more their cup of tea. However, if you’d like to sell and market…
You’ve made that perfect bread at home 100 times by now and have only heard super enthusiastic reaction from your friends and family who ate it. So you decide, it’s time to take the leap and start producing 100 of…