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Halloween tradition of carving pumpins Today I want to talk about how food is an irreplaceable element of Halloween celebrations. In the past weeks and days, we have been carving our own pumpkins and competing for the best design. But do we know why we are carving pumpkins? Most of you know that the pumpkin lantern is associated with Jack-o-lantern. The Irish claim to be … Continue reading Halloween and traditions linked with food
October is one of my favourite months of the year. Not only is the month when most of the people I love were born, but is also the month where we celebrate Halloween 🎃.My friends know how much I love Halloween so I couldn’t help but looking for some Halloween-themed topics (also in the podcast). Today I am sharing the script from the latest podcast … Continue reading Salem witch trials and Ergotism
If you had to describe a marshmallow to a food scientist you would probably say that it is just a foam that is stabilised with gelatin. You see, making a marshmallow is quite simple; you will only need sugar, corn syrup, gelatin, and – something essential: air. How to make a marshmallow: Gelatin Gelatin is probably the most essential part of a marshmallow. It is … Continue reading What is a marshmallow?
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
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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
