How To Almost Match A Sauce In 15 Minutes or Less
You KNOW you are officially a product developer when you have been asked to match…
rachel zemserJanuary 5, 2024
Food Industry Insights, Technical Articles and R&D thoughts
Want To Hire A Food Science Consultant? Here’s What You Need To Know
You have an idea for a new food product – your friends think its great…
rachel zemserDecember 15, 2023
My Career Path Presentation November 2023
https://wepik.com/share/9a9c0d28-9b33-4a67-9629-d3b7f2129ab6#rs=link
rachel zemserNovember 14, 2023
Cocoa Alkalization: Unmasking the Art and Science Behind Chocolate’s Transformation
Chocolate, that beloved indulgence, has a tantalizing secret hidden within its cocoa beans – the…
rachel zemserSeptember 23, 2023
Discover The Future of Wellness at Supply Side West Trade Show in Las Vegas October 23-27 2023
Excitement is building in the world of wellness and nutrition as the annual SupplySide…
rachel zemserSeptember 11, 2023
Unleashing the Power of Precision: The Perfect Tool for Food Scientists
In the world of food science, precision and accuracy are paramount. Whether it's in recipe…
rachel zemserAugust 3, 2023
The Versatility and Healthful Properties of Palm Shortening in Cooking and Baking
When it comes to creating delicious and healthy dishes, choosing the right ingredients plays a…
rachel zemserAugust 1, 2023
Allulose Versus Erythritol Which Causes More Stomach Distress?
Both allulose and erythritol are sugar substitutes that are generally considered to be well-tolerated by…
rachel zemserJune 4, 2023
Glycerine, Gelatin and Instant Starches were used by our Grandmothers and now its more of a food science thing!
In the 1950s, gelatin, glycerin, and instant starches were commonly used ingredients in the kitchen,…
rachel zemserMay 21, 2023
Customizing Premixed Dietary Blends for New Functional Formulations 4.2023
Proactive and preventive premixes, typically found in supplements, are becoming more common in finished food…
rachel zemserMay 5, 2023
How is Oat Milk Made Industrially or at Home?
Oat milk can be made at home, or industrially using enzymes. We have all seen…
rachel zemserApril 29, 2023
How To Extend the Shelf Life Of Your Baked Goods
Nothing lasts forever... or can it? It is possible to have your cake and eat…
rachel zemserApril 22, 2023
MSG and Chocolate- the New Frontier
Yes, you can add MSG (monosodium glutamate) to chocolate if you wish. However, it's important…
rachel zemserApril 1, 2023
Should I Use A Co Packer or Do It Myself In A Commercial Kitchen!?
I get lots of calls from entrepreneurs who are just starting out with smaller budgets.…
rachel zemserMarch 9, 2023
Institute of Food Technologist -IFT FIRST Annual Event and Expo 2023 Registration Open
Excited to share that registration is now open for the Institute of Food Technologists’ annual…
rachel zemserMarch 1, 2023
The Importance of Water Activity
Water activity (aw) is a measure of the amount of available water in a food…
rachel zemserMarch 1, 2023
Expo West 2022
Expo West, the largest natural and organic products trade show in the world, returned in…
rachel zemserFebruary 27, 2023
Food Scientist Consultants Appreciation Week Starts NOW!
Food scientists are essential professionals who are often overlooked and under-appreciated. They play a critical…
rachel zemserFebruary 27, 2023
Almond Milk- A Guide to Getting Started At Home
Almond milk has become an increasingly popular alternative to cow's milk in recent years due…
rachel zemserFebruary 27, 2023
Website Services- Finding A Co-Packer, Vendors or Consultants with PartnerSlate
PartnerSlate is an “online platform that helps food and beverage brands find the right strategic…
rachel zemserDecember 7, 2020
Maltodextrin – Is It Good or Bad?
Shelf stable food products in the supermarket have lots of unrecognizable ingredients in them. Many…
Cameron JacobsonDecember 3, 2020
Website Services- Flavor Studio’s Professional Development Tools To Help Manufacturers Bring Better Products to market– FAST
Senspire Flavor Studio is described on their website as a “suite of product development tools…
rachel zemserDecember 2, 2020
Website Services- How To Create A Nutritional Label Like The Experts!
ReciPal is an online nutrition analysis software that streamlines the process of creating nutrition fact…
rachel zemserNovember 30, 2020
Formulating With Almonds- Key Development Considerations for R&D
*Photo Credit Almond Board of California* More people today are snacking through their mealtimes rather…
rachel zemserNovember 14, 2020
Playing It Safe with Allergen Control
Allergens are substances in foods that cause an allergic reaction. Sometimes that reaction is mild-…
Cameron JacobsonNovember 7, 2020
Fruits and Nuts in Their Many Forms Have Applications in All Sectors of the Food Industry
From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all…
rachel zemserSeptember 25, 2020
Full Flavor Pasta, Sauces
With the artisan, farm-to-table movement and a drive toward minimal processing, pasta is dressing up…
rachel zemserSeptember 25, 2020
Coffee and Tea, Times Three
Whether it’s the flavor of coffee or a caffeine buzz, more consumers are turning to…
rachel zemserSeptember 25, 2020
The Progress of Protein
People are continuing to include more protein in their diets — at every consumption occasion…
rachel zemserSeptember 25, 2020
Making Edibles Sugar-Free
Most edible products on the market are high in sugar, like brownies, gummy candies, cookies,…
Cameron JacobsonSeptember 5, 2020
Pitfalls and Realities of Ideal Food Products – “My Food Job Rocks!” Podcast
Written by Adam Yee of "My Food Job Rocks!" Overview Rachel and I have known…
Cameron JacobsonSeptember 2, 2020
From Farm to Fork: Following The Ingredient Path To Safety
How many ingredients does your edible food product contain and do you know where all…
Cameron JacobsonSeptember 1, 2020
C Bot, Retort Processing and Shelf Stability – “Drips and Draughts” Podcast
Written by Brendan Hanson of the 'Drips and Draughts' podcast Episode Overview Today, we’re joined…
Cameron JacobsonAugust 20, 2020
Formulating Clean Label Products for Dietary Patterns – “Natural Products INSIDER” Podcast
Written by Judie Bizzozero of Natural Products INSIDER Episode Overview The food and beverage industry…
Cameron JacobsonAugust 20, 2020
Expert Food Product Development Advice – “My Food Job Rocks!” Podcast
Written by Adam Yee of "My Food Job Rocks!" Episode Overview I knew Rachel before…
Cameron JacobsonAugust 15, 2020
Why innovation isn’t all that inventive and the realities of R&D consulting – “Peas on Moss” Podcast
Why innovation isn’t all that inventive and the realities of R&D consulting – “Peas on Moss” Podcast
Written by Kimberly Schaub of Peas on Moss Episode Overview Rachel Zemser is a fixture…
Cameron JacobsonAugust 13, 2020
Product developers shifting food, beverage R&D during COVID-19 impact – “Food & Beverage Insider” Podcast
Written by Judie Bizzozero of Food & Beverage Insider Episode Overview A la Carte Connections…
Cameron JacobsonAugust 11, 2020
How To Find A Food Scientist
Years ago (like 15 years ago) companies like Nestle, Unilever and General Mills made most…
Cameron JacobsonJuly 28, 2020
Food Safety First The Perils of Ice Cream and Beef Jerky
As the world of marijuana infused food products gets bigger and more people want to…
Cameron JacobsonJune 26, 2020
Marijuana-Infused Foods: Controlling the Uncontrolled
The regulatory and consumer-demand landscapes are changing rapidly. Here are the essentials. Keeping abreast of…
Cameron JacobsonJune 2, 2020
How To Keep Yeast and Mold Out Of Your Medibles
The most common marijuana infused food products are typically baked goods-items like cookies, brownies and…
Cameron JacobsonApril 13, 2020
The Food Safety Frontier: How to Safely Self Regulate Your Food Product Label
Several years ago I was approached by a food entrepreneur, he was getting ready to…
Cameron JacobsonMarch 18, 2020
A Clean Label Challenge for Product Developers
Food industry trends come and go, especially in the flavor and nutrition areas. However, research…
Cameron JacobsonMarch 10, 2020
The Changing Face of Beverage Processing
Three processing methods – thermal, pressure, and chemical – offer almost unlimited options for meeting…
Cameron JacobsonMarch 3, 2020
The Proof Is In The Packaging: Protecting Your Edibles
There are countless new laws surrounding edibles and how to package them, especially to ensure…
Cameron JacobsonMay 12, 2017
Reasons Not to Use Supermarket Ingredients To Make Edible Products
I often get start up companies coming to me with their handmade prototypes that they…
Cameron JacobsonApril 6, 2017
Edibles Safety and Preventing Mold
There are countless foods we buy that can last a very long time, like thermally…
Cameron JacobsonFebruary 9, 2017
The Science of Shelf Stability
What does it mean when someone describes a food as being “shelf stable”? Shelf stability…
Cameron JacobsonJanuary 9, 2017
Scaling Up: Are You Ready To Take Your Edible To The Next Level?
Have you ever made something great from a recipe at home and had all of…
Cameron JacobsonOctober 7, 2016
How To Ensure Precision & Consistency With Your Medicinal Food Products
A carpenter has his saw and hammer, a doctor has wooden sticks and stethoscopes, and…
Cameron JacobsonSeptember 1, 2015
How To Write A Foolproof Medibles Recipe (aka “Formulation”)
In the “Medibles” world—accuracy is very important. You need every piece of brownie or chocolate…
Cameron JacobsonMay 15, 2015
A Day in the Life of a Research Chef
More than a toque, their hats include sales, marketing, production and R&D. In the world…
Cameron JacobsonMarch 10, 2014
Creative Condiments and Sauces
It used to be an easy choice you could buy your tomato sauce smooth or…
Cameron JacobsonDecember 12, 2013
Nut-Thickened Sauces of the Mediterranean
It’s official! Spain has been deemed the “New France” for foodies, and Spanish gastronomy has…
Cameron JacobsonOctober 28, 2013
Research Chefs Combine Health and Science With a Dash of Culinary Genius
With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food…
Cameron JacobsonMarch 8, 2013
Creating Beverage Winners
Ingredient manufacturers are providing food scientists with specialty ingredients and full-on assistance to ensure that…
Cameron JacobsonMarch 2, 2013
California Walnuts – A Guide for Product Developers
The California Walnut Industry The Central Valley of California is home to over 220,000 acres…
Cameron JacobsonFebruary 2, 2013
A Whole New World for Walnuts
Approximately 75% of the world’s trade of walnuts comes from California, but that far distance…
Cameron JacobsonSeptember 2, 2012
Fermentation – An Old Process Made New
A combination of curiosity and microbiological intrigue is what inspired me to buy a $1…
Cameron JacobsonAugust 2, 2012
Fire-Roasted Artisan Tomato, Corn & Bean Salsa
Today's consumers want to know where exactly their food came from, how it was prepared…
Cameron JacobsonDecember 1, 2011
To Understand Walnut Flavor, Get Under the Skin
When you think about walnuts, you probably imagine a complex taste that’s earthy, fruity, and…
Cameron JacobsonJuly 2, 2011
Turkish Style “Kibbeh” Meatballs
Ingredients Meatballs: Ground lamb 63.09% IQF minced onion 19.59% CAlifornia walnut medium pieces (Size #8,…
Cameron JacobsonJune 1, 2011
Gluten-Free Baking Gets a Boost from Walnut Meal
With all the buzz surrounding gluten-free eating these days, I have been working with the…
Cameron JacobsonMay 1, 2011
New Culinary Ready Meal Era
Advances in packaging, freezing technologies, and “specialty industrial ingredients” now allow chefs and scientists to…
Cameron JacobsonApril 1, 2011
The Future of Molecular Cooking?
Research chefs experiment with xanthan gum, methylcellulose, modified food starch, and citric acid to achieve…
Cameron JacobsonFebruary 1, 2011
Gaining Dairy Inspiration
As the economy recovers and we exit our recession, we are more emotionally and financially…
Cameron JacobsonNovember 1, 2010
Comfort Food Goes Cereberal
Has the economy really pulled out of its slump? According to a July 2010 poll…
Cameron JacobsonOctober 1, 2010
Recipe Redux | Gluten Free Lace Cookies
Recipe Redux Gluten Free Lace Cookies PDF
Cameron JacobsonJune 1, 2010
Shelf Stable Success
Any company wishing to sell shelf stable low acid or acidified canned food in the…
Cameron JacobsonMarch 1, 2010
The New French Revival
The New French Revival Part 1 PDF The New French Revival Part 2 PDF
Cameron JacobsonDecember 1, 2009
Recipe Redux | Thai Chicken Soup with Coconut Milk and Galangal
Recipe Redux | Thai Chicken Soup with Coconut Milk and Galangal PDF
Cameron JacobsonJune 1, 2009
How to Speak Better Greek
How to Speak Better Greek 2008 Rachel Zemser PDF
Cameron JacobsonSeptember 1, 2008
The Evolution of Rustic Cuisine
The Evolution of Rustic Cuisine Feb 2008 PDF
Cameron JacobsonFebruary 1, 2008
