Culinology Archives - A La Carte Connections

Clean Labels Culinology Food Research and Development

What You Need To Know About Natural Sweeteners

In today's health-conscious world, much of the conversation around sweeteners focuses on cutting down or…

rachel zemserNovember 22, 2024

Culinology Food Research and Development

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

Clean Labels Culinary to Formula Recipe Redux Culinology Food Science

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

Culinology Food Research and Development Food 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

Clean Labels Culinology

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

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

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

Culinology Food 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

Culinology Food 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

Culinology Food 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

Culinology

What You Need To Know About Natural Sweeteners

How To Almost Match A Sauce In 15 Minutes or Less

The Versatility and Healthful Properties of Palm Shortening in Cooking and Baking

Allulose Versus Erythritol Which Causes More Stomach Distress?

Full Flavor Pasta, Sauces

A Day in the Life of a Research Chef

Research Chefs Combine Health and Science With a Dash of Culinary Genius

New Culinary Ready Meal Era

The Future of Molecular Cooking?

Comfort Food Goes Cereberal

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