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
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
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
Creative Condiments and Sauces
It used to be an easy choice you could buy your tomato sauce smooth or…
Cameron JacobsonDecember 12, 2013
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
New Culinary Ready Meal Era
Advances in packaging, freezing technologies, and “specialty industrial ingredients” now allow chefs and scientists to…
Cameron JacobsonApril 1, 2011
Comfort Food Goes Cereberal
Has the economy really pulled out of its slump? According to a July 2010 poll…
Cameron JacobsonOctober 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
