If you are reading this, you know already that I love looking for new start-up and and businesses. This time I have found a very worthy one and yes, once again it is about chocolate. The reason why I chose to talk about this start-up this time is because here the co-founders are trying to tackle food waste. Both founders also consider sustainable packaging. This … Continue reading Start-up of the month: Goüter
In the last few days before Easter, I stumbled upon an article on Linkedin. They were talking about the use of tree inner bark flour for the production of flavourful bread. I got very curious about it and started thinking about the challenges, compositions, regulatory aspects, and suppliers. I have been asking my connections on Linkedin, searched the web and looked for publications. Here is … Continue reading The use of Inner Tree Bark Flour
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
The new year recently started, and as usual, I am looking into what is ahead of us regarding food trends in 2022. Firstly. it was delightful seeing that research in nutrition, gut health, and mental health are driving the current food science trends.Therefore, points like fermentation, alternative proteins, food waste and sustainable packaging strategies are particularly hot. Other trends involve novel functional ingredients and the … Continue reading 4 Food Trends for 2022
As a teaching fellow and as a student personal tutor, I answer many of my students question. One of them being: How do identify my skills? I understand this question very well because it is something that I keep asking myself every once in a while too. When the last student asked this question again, I thought it would be an interesting post, so here … Continue reading How to identify skills: searching for a Job
Have you ever guessed what is the secret behind the science of taste and flavour? Do you know who are the superstasters? Supertaster is not the name of a new superhero and for sure –or maybe not– it will not be featured in the next Marvel movie but you should know that the supertasters are hiding among us, you might be one as well. The … Continue reading Who are the supertasters?
When we think about insects we have in mind the horrible creature that Kafka described in his Metamorphosis, or the unpleasant “guest” we sometimes host in our kitchens during warm summers. If you go and tell an Italian grandma that soon we will produce pasta with insect flour she would probably have a heart attack. Well, get ready foodies because this is already happening! It … Continue reading Grasshopper Pasta: Why insect-based food is the future, and how do western countries adapt?
Everyone of us has used chia seeds at least once in their lifetime. We can use chia seeds during our breakfast, when making bread, or making cereal bars. Chia seeds are native of southern Mexico and northern Guatemala and they were once used as a medicinal from Mayas and Aztecs. The word ‘chia’ means ‘strenght’ in Mayan and ancient warriors use to eat Chia seeds … Continue reading Superfoods, egg and fat replacers: meet Chia Seeds
As most of us know, coffee is definitely among the most consumed commodity around the world and many people are drawn to it thanks to its peculiar flavour and taste which may range between woody and/or caramelised. 75% of the coffee that is produced around the worlds consist in Arabica (Coffea Arabica) while for its 25% it consists of Robusta (Coffea Canephora) (Mussatto et al., … Continue reading 4 more things you can do with coffee by-products
Roles of a food scientist Continue reading The Roles of a Food Scientist