Helping food manufacturers improve food with science
I lose my husk naturally during threshing, it s why they call me naked . Even though I m naked, I contain a ton of nutrients and flavor. I am a great crop for your soil, putting down my roots early and firmly. Yes, of course, I m delicious too. And, did I mention that I thresh naturally? That [ ] The post Introducing: a not so well known relative of the oat appeared first on FoodCrumbles .
I m Frisian by heritage, but I also grow in other places. Me specifically, I was grown in Brabant. Once I ve ripened I need to dry so I can be stored for long periods of time, years if need be. My color is yellow-ish, some may describe me as a light brown. But once I m cooked [ ] The post Introducing: A bean you might not (yet) know appeared first on FoodCrumbles .
1 + 1 = 2 1 + 1 will never be 3. Or, will it? Mathematically it can t. But, in nature, 1 + 1 often becomes (way) more than 2. Putting the right things together can create all sorts of symbiosis. 🐄 Adding cows to a field of grass adds manure. They also chop the [ ] The post When is food processing regenerative? appeared first on FoodCrumbles .
When I worked in a big office with hundreds of people, most people would walk by me without me recognizing them. But, once I met someone new in that building, all of a sudden, I would run into them everywhere though I couldn t remember ever running into them before. Somehow, our brains are wired to [ ] The post Regenerative Food Processors in the Netherlands appeared first on FoodCrumbles .
And, asks my husband as he takes a bite of his pancakes, what’s today’s experiment? It’s what happens when you marry a food scientist 😉. You wonder what’s going on with your breakfast pancakes on a Saturday morning… This time, I called the experiment ‘regenerative’ pancakes. Instead of just using wheat flour, I replaced half [ ] The post Using pancakes to accelerate regeneration? appeared first…
Imagine two carrots lying in front of you. Ready to be chopped and eaten. One a little wonky and sandy. The other clean and pretty straight. Both are fresh. They provide a good crunch when you bite in them. But, one carrot gives your body a whole lot more micronutrients: vitamins, minerals and the like. [ ] The post Let s head to the lab to compare Regen vs. Conventional produce appeared first on…
Despite both of them being called milk , cow s milk is not the same as soy milk. Nor is soy milk the same as oat or almond milk. And coconut milk is again a wholly different product. If you ve tried to make a cappuccino with one of these plant-based alternatives, you ve undoubtedly noticed the differences as [ ] The post What to Consider When Developing a Plant-Based Milk for Foaming appeared…
Water and oil don t mix. Over time, they will separate. Ice cream, dressings, custard, and ganache, they all contain water and oil. And they aren t the only ones. Many foods contain and rely on the presence of both water and fat. And, you don t want them to split. Not during storage, and definitely not during [ ] The post Combating Separation: How to Stabilize Food Emulsions appeared first on…
When Charlotte needed to hire more bakers for her growing bakery, she ran into a problem. All those recipes scribbled on yellow Post-It notes were undecipherable by someone else than herself. And, only she knew exactly how she folded her signature croissants, or which oven setting she used when baking her shortbread cookies. It was all in [ ] The post Streamline Your Food Production with Recipe…
No matter how long you mix or whisk olive oil and balsamic vinegar, they will separate again shortly after you stop mixing. The same happens to that coconut oil + sugar syrup mixture for a vegan whipped cream, or mayonnaise with insufficient oil. Water and oil don t mix, it s an unstable emulsion, and that poses [ ] The post Don t Let Your Food Separate: Choosing Using Emulsifiers appeared first…