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
