Food Industry Insights, Technical Articles and R&D thoughts
Chocolate, that beloved indulgence, has a tantalizing secret hidden within its cocoa beans – the…
rachel zemserSeptember 23, 2023
Excitement is building in the world of wellness and nutrition as the annual SupplySide…
rachel zemserSeptember 11, 2023
In the world of food science, precision and accuracy are paramount. Whether it's in recipe…
rachel zemserAugust 3, 2023
When it comes to creating delicious and healthy dishes, choosing the right ingredients plays a…
rachel zemserAugust 1, 2023
Both allulose and erythritol are sugar substitutes that are generally considered to be well-tolerated by…
rachel zemserJune 4, 2023
In the 1950s, gelatin, glycerin, and instant starches were commonly used ingredients in the kitchen,…
rachel zemserMay 21, 2023
Proactive and preventive premixes, typically found in supplements, are becoming more common in finished food…
rachel zemserMay 5, 2023
Oat milk can be made at home, or industrially using enzymes. We have all seen…
rachel zemserApril 29, 2023
Nothing lasts forever... or can it? It is possible to have your cake and eat…
rachel zemserApril 22, 2023
Yes, you can add MSG (monosodium glutamate) to chocolate if you wish. However, it's important…
rachel zemserApril 1, 2023
I get lots of calls from entrepreneurs who are just starting out with smaller budgets.…
rachel zemserMarch 9, 2023
Excited to share that registration is now open for the Institute of Food Technologists’ annual…
rachel zemserMarch 1, 2023
Water activity (aw) is a measure of the amount of available water in a food…
rachel zemserMarch 1, 2023
Expo West, the largest natural and organic products trade show in the world, returned in…
rachel zemserFebruary 27, 2023
Food scientists are essential professionals who are often overlooked and under-appreciated. They play a critical…
rachel zemserFebruary 27, 2023
Almond milk has become an increasingly popular alternative to cow's milk in recent years due…
rachel zemserFebruary 27, 2023
PartnerSlate is an “online platform that helps food and beverage brands find the right strategic…
rachel zemserDecember 7, 2020
Shelf stable food products in the supermarket have lots of unrecognizable ingredients in them. Many…
Cameron JacobsonDecember 3, 2020
Senspire Flavor Studio is described on their website as a “suite of product development tools…
rachel zemserDecember 2, 2020
ReciPal is an online nutrition analysis software that streamlines the process of creating nutrition fact…
rachel zemserNovember 30, 2020
*Photo Credit Almond Board of California* More people today are snacking through their mealtimes rather…
rachel zemserNovember 14, 2020
Allergens are substances in foods that cause an allergic reaction. Sometimes that reaction is mild-…
Cameron JacobsonNovember 7, 2020
From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all…
rachel zemserSeptember 25, 2020
With the artisan, farm-to-table movement and a drive toward minimal processing, pasta is dressing up…
rachel zemserSeptember 25, 2020
Whether it’s the flavor of coffee or a caffeine buzz, more consumers are turning to…
rachel zemserSeptember 25, 2020
People are continuing to include more protein in their diets — at every consumption occasion…
rachel zemserSeptember 25, 2020
Most edible products on the market are high in sugar, like brownies, gummy candies, cookies,…
Cameron JacobsonSeptember 5, 2020
Written by Adam Yee of "My Food Job Rocks!" Overview Rachel and I have known…
Cameron JacobsonSeptember 2, 2020
How many ingredients does your edible food product contain and do you know where all…
Cameron JacobsonSeptember 1, 2020
Written by Brendan Hanson of the 'Drips and Draughts' podcast Episode Overview Today, we’re joined…
Cameron JacobsonAugust 20, 2020
Written by Judie Bizzozero of Natural Products INSIDER Episode Overview The food and beverage industry…
Cameron JacobsonAugust 20, 2020
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
Written by Kimberly Schaub of Peas on Moss Episode Overview Rachel Zemser is a fixture…
Cameron JacobsonAugust 13, 2020
Written by Judie Bizzozero of Food & Beverage Insider Episode Overview A la Carte Connections…
Cameron JacobsonAugust 11, 2020
Years ago (like 15 years ago) companies like Nestle, Unilever and General Mills made most…
Cameron JacobsonJuly 28, 2020
As the world of marijuana infused food products gets bigger and more people want to…
Cameron JacobsonJune 26, 2020
The regulatory and consumer-demand landscapes are changing rapidly. Here are the essentials. Keeping abreast of…
Cameron JacobsonJune 2, 2020
The most common marijuana infused food products are typically baked goods-items like cookies, brownies and…
Cameron JacobsonApril 13, 2020
Several years ago I was approached by a food entrepreneur, he was getting ready to…
Cameron JacobsonMarch 18, 2020
Food industry trends come and go, especially in the flavor and nutrition areas. However, research…
Cameron JacobsonMarch 10, 2020
Three processing methods – thermal, pressure, and chemical – offer almost unlimited options for meeting…
Cameron JacobsonMarch 3, 2020
There are countless new laws surrounding edibles and how to package them, especially to ensure…
Cameron JacobsonMay 12, 2017
I often get start up companies coming to me with their handmade prototypes that they…
Cameron JacobsonApril 6, 2017
There are countless foods we buy that can last a very long time, like thermally…
Cameron JacobsonFebruary 9, 2017
What does it mean when someone describes a food as being “shelf stable”? Shelf stability…
Cameron JacobsonJanuary 9, 2017
Have you ever made something great from a recipe at home and had all of…
Cameron JacobsonOctober 7, 2016
A carpenter has his saw and hammer, a doctor has wooden sticks and stethoscopes, and…
Cameron JacobsonSeptember 1, 2015
In the “Medibles” world—accuracy is very important. You need every piece of brownie or chocolate…
Cameron JacobsonMay 15, 2015
More than a toque, their hats include sales, marketing, production and R&D. In the world…
Cameron JacobsonMarch 10, 2014
It used to be an easy choice you could buy your tomato sauce smooth or…
Cameron JacobsonDecember 12, 2013
It’s official! Spain has been deemed the “New France” for foodies, and Spanish gastronomy has…
Cameron JacobsonOctober 28, 2013
With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food…
Cameron JacobsonMarch 8, 2013
Ingredient manufacturers are providing food scientists with specialty ingredients and full-on assistance to ensure that…
Cameron JacobsonMarch 2, 2013
The California Walnut Industry The Central Valley of California is home to over 220,000 acres…
Cameron JacobsonFebruary 2, 2013
Approximately 75% of the world’s trade of walnuts comes from California, but that far distance…
Cameron JacobsonSeptember 2, 2012
A combination of curiosity and microbiological intrigue is what inspired me to buy a $1…
Cameron JacobsonAugust 2, 2012
Today's consumers want to know where exactly their food came from, how it was prepared…
Cameron JacobsonDecember 1, 2011
When you think about walnuts, you probably imagine a complex taste that’s earthy, fruity, and…
Cameron JacobsonJuly 2, 2011
Ingredients Meatballs: Ground lamb 63.09% IQF minced onion 19.59% CAlifornia walnut medium pieces (Size #8,…
Cameron JacobsonJune 1, 2011
With all the buzz surrounding gluten-free eating these days, I have been working with the…
Cameron JacobsonMay 1, 2011
Advances in packaging, freezing technologies, and “specialty industrial ingredients” now allow chefs and scientists to…
Cameron JacobsonApril 1, 2011
Research chefs experiment with xanthan gum, methylcellulose, modified food starch, and citric acid to achieve…
Cameron JacobsonFebruary 1, 2011
As the economy recovers and we exit our recession, we are more emotionally and financially…
Cameron JacobsonNovember 1, 2010
Has the economy really pulled out of its slump? According to a July 2010 poll…
Cameron JacobsonOctober 1, 2010
Any company wishing to sell shelf stable low acid or acidified canned food in the…
Cameron JacobsonMarch 1, 2010
