woman showing homemade bread above table with flour Sticky post

Ancient sourdough starters and where to find them

Known as mother dough, sourdough starters have been around for nearly 6,000 years. Many people use this type of technology to produce their own breads or baked delicious sweets. It is not a mistery that many researchers and bread-makers want to know how sourdough technology came about. Old starters are surrounded by some kind of mystical meaning. What is a sourdough? – if we were … Continue reading Ancient sourdough starters and where to find them

Koji mould: from plant-based meat to upcycling foods

Originally found in Southeast and East Asian regions, Tane koji is described as spores of Aspergillus oryzae. Traditional Japanese fermentation industries use Aspergillus oryzae to produce soy sauce, sake, bean curd seasoning, and vinegar (among the many). A variety of enzymes are secreted by filamentous fungi. Since the 13-15th century (Heian and Muromachi period), filamentous fungi inoculations have been commercially available as ‘koji’. This suggests that … Continue reading Koji mould: from plant-based meat to upcycling foods

Cacao-free chocolate – How and why?

Are you are a chocolate lover like me? Do you like trying new varieties and brands? How about vegan chocolate or cacao-free chocolate?Today, what I want to talk to you about is a type of chocolate that is cacao-free. What does it mean? Exactly what I have just said. This London based start-up, WNWN Food Labs, has developed (and sells) cacao free chocolate. We are … Continue reading Cacao-free chocolate – How and why?

Canadian Poutine: not simple French fries

Have you ever heard about Poutine? This last weekend, I enjoyed some time with my fellow Italian and Spanish friends (and a couple of English ones too).It is an obsession of mine to talk about time and is quite common that my friends and I start talking about how long we have been living in the UK. I am close to almost 6 years. That … Continue reading Canadian Poutine: not simple French fries

Coffee Alternatives: a look at new products

Being a coffee lover (and addicted), I find it very difficult to adapt to any alternatives, but I am also a food scientist and a naturally curious person, so, even if I think I might hate a product, I still give it the benefit of the doubt and try it. I try to keep an open mind when talking about coffee alternatives. Even though I … Continue reading Coffee Alternatives: a look at new products