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
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
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
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 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
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
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
The Science of Shelf Stability
What does it mean when someone describes a food as being “shelf stable”? Shelf stability…
Cameron JacobsonJanuary 9, 2017
The Future of Molecular Cooking?
Research chefs experiment with xanthan gum, methylcellulose, modified food starch, and citric acid to achieve…
Cameron JacobsonFebruary 1, 2011
Shelf Stable Success
Any company wishing to sell shelf stable low acid or acidified canned food in the…
Cameron JacobsonMarch 1, 2010
