Politically correct behavior forbids stereotyping groups. Having been educated and employed as a food scientist for many years, I feel this aversion to typecasting should extend to those involved in R&D.
Prepared Foods' chief editor explores Gastronomie Moleculaire theory and relates it to culinology, while offering an equation that quantifies recipes and their robustness.
Serious StuffScience increasingly links dietary components to health enhancements. Most consumers understand this link. This is said so often it has become a cliché. However, even as the functional food
Developing a new product—from initial ideation to concept prototypes to eventual product scale-up—requires creativity and knowledge. The ability to access a portfolio of stabilizers as well as advice on how
Claudia D. O'Donnell Chief Editor pfeditors@bnpmedia.comMy fascination with India may have started with Hari Kumar, the lead role in Masterpiece Theatre’s “The Jewel in Crown” series. However, one’s intrigue with
Flavor of the MonthOnce again I'm back from two key shows, the Research Chefs Association (RCA) and Natural Products Expo West (NPEW), in which many attendees' objective is to determine
The new flours and meals provide superior batter or breading surface adhesion when compared to those with higher amylose content.The marketing and/or sales department gives its R&D department the parameters
“Mommy, where do babies come from?” The food industry's version of that question can be paraphrased: “From where do new product ideas come?” A response to either question is difficult.