CulinologyFood Research and DevelopmentFood Science 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
Culinary to Formula Recipe ReduxFood Research and DevelopmentFood Science 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
Beverage FormulationsFood ProcessingFood Science 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
Beverage FormulationsDairy DevelopmentFood Science 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
Food SafetyFood ScienceFor Developers -Website Membership Tools 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
ChocolateFood ProcessingFood Research and DevelopmentFood ScienceMSG 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
Food ProcessingFood Research and DevelopmentFood SafetyFood ScienceFormulating With Fruits & Nuts 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
trade shows 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
Food Safety The Importance of Water Activity Water activity (aw) is a measure of the amount of available water in a food…rachel zemserMarch 1, 2023
Formulating With Fruits & Nutsvideos Functional Formulation: Almonds as a better For You Secret Weapon https://www.youtube.com/watch?v=woYVD2Hvdfgrachel zemserFebruary 27, 2023
Formulating With Fruits & Nutsvideos Optimizing for Taste and Texture in Plant Forward Foods- An Almond Video Featuring Rachel Zemser https://www.youtube.com/watch?v=C9S-8sYR1V8rachel zemserFebruary 27, 2023
trade shows Expo West 2022 Expo West, the largest natural and organic products trade show in the world, returned in…rachel zemserFebruary 27, 2023
Food Science 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
Formulating With Fruits & Nuts 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
Food Research and DevelopmentFor Developers -Website Membership Tools 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
Cannabis Infused FoodFood Research and Development 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
Food Research and DevelopmentFor Developers -Website Membership Tools 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
For Developers -Website Membership Tools 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
Food ScienceFormulating With Fruits & Nuts 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
Cannabis Infused FoodFood Safety 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
Food ScienceFormulating With Fruits & Nuts 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
Clean LabelsCulinology 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
Beverage Formulations 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
Food Research and Development The Progress of Protein People are continuing to include more protein in their diets — at every consumption occasion…rachel zemserSeptember 25, 2020
Cannabis Infused Food Making Edibles Sugar-Free Most edible products on the market are high in sugar, like brownies, gummy candies, cookies,…Cameron JacobsonSeptember 5, 2020
Podcast Interviews 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
Cannabis Infused FoodFood Safety 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
Food SafetyPodcast Interviews 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
Podcast Interviews 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
Podcast Interviews 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
Food Research and DevelopmentPodcast Interviews 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
Podcast Interviews 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
Food Research and DevelopmentFood Science 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 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
Cannabis Infused Food 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
Cannabis Infused FoodFood Safety 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
Cannabis Infused FoodFood Safety 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
Clean Labels 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
Beverage FormulationsFood Processing The Changing Face of Beverage Processing Three processing methods – thermal, pressure, and chemical – offer almost unlimited options for meeting…Cameron JacobsonMarch 3, 2020
Cannabis Infused FoodFood Safety 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
Cannabis Infused FoodFood Research and Development 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
Cannabis Infused FoodFood Safety Edibles Safety and Preventing Mold There are countless foods we buy that can last a very long time, like thermally…Cameron JacobsonFebruary 9, 2017
Clean LabelsFood Science The Science of Shelf Stability What does it mean when someone describes a food as being “shelf stable”? Shelf stability…Cameron JacobsonJanuary 9, 2017
Cannabis Infused FoodFood Processing 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
Cannabis Infused FoodFood Research and Development 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
Cannabis Infused FoodFood Research and Development 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
Culinology 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
Food Research and Development Creative Condiments and Sauces It used to be an easy choice you could buy your tomato sauce smooth or…Cameron JacobsonDecember 12, 2013
Formulating With Fruits & Nuts 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
Culinology 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
Beverage Formulations Creating Beverage Winners Ingredient manufacturers are providing food scientists with specialty ingredients and full-on assistance to ensure that…Cameron JacobsonMarch 2, 2013
Formulating With Fruits & Nuts 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
Formulating With Fruits & Nuts 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
Food Research and Development 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
Culinary to Formula Recipe Redux 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
Formulating With Fruits & Nuts 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
Formulating With Fruits & Nuts 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
Formulating With Fruits & Nuts 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
CulinologyFood Research and Development New Culinary Ready Meal Era Advances in packaging, freezing technologies, and “specialty industrial ingredients” now allow chefs and scientists to…Cameron JacobsonApril 1, 2011
CulinologyFood Science The Future of Molecular Cooking? Research chefs experiment with xanthan gum, methylcellulose, modified food starch, and citric acid to achieve…Cameron JacobsonFebruary 1, 2011
Beverage FormulationsDairy Development Gaining Dairy Inspiration As the economy recovers and we exit our recession, we are more emotionally and financially…Cameron JacobsonNovember 1, 2010
CulinologyFood Research and Development Comfort Food Goes Cereberal Has the economy really pulled out of its slump? According to a July 2010 poll…Cameron JacobsonOctober 1, 2010
Culinary to Formula Recipe ReduxFormulating With Fruits & Nuts Recipe Redux | Walnut Romesco Walnut Romesco Recipe PDFCameron JacobsonSeptember 1, 2010
Culinary to Formula Recipe Redux Recipe Redux | Gluten Free Lace Cookies Recipe Redux Gluten Free Lace Cookies PDFCameron JacobsonJune 1, 2010
Food Research and DevelopmentFood SafetyFood Science Shelf Stable Success Any company wishing to sell shelf stable low acid or acidified canned food in the…Cameron JacobsonMarch 1, 2010
CulinologyFood Research and Development The New French Revival The New French Revival Part 1 PDF The New French Revival Part 2 PDFCameron JacobsonDecember 1, 2009
Food Research and DevelopmentFood Science Cutting Back, Putting In Cutting Back Putting In Rachel ZemserCameron JacobsonNovember 1, 2009
Culinary to Formula Recipe Redux Recipe Redux | Thai Chicken Soup with Coconut Milk and Galangal Recipe Redux | Thai Chicken Soup with Coconut Milk and Galangal PDFCameron JacobsonJune 1, 2009
CulinologyFood Research and Development How to Speak Better Greek How to Speak Better Greek 2008 Rachel Zemser PDFCameron JacobsonSeptember 1, 2008
CulinologyFood Research and Development The Evolution of Rustic Cuisine The Evolution of Rustic Cuisine Feb 2008 PDFCameron JacobsonFebruary 1, 2008