Despite both of them being called ‘milk’, cow’s milk is not the same as soy milk. Nor is soy milk the same as oat or almond milk. And coconut milk is again a wholly different product. If you’ve tried to make a cappuccino with one of these plant-based alternatives, you’ve undoubtedly noticed the differences as […]| FoodCrumbles
Water and oil don’t mix. Over time, they will separate. Ice cream, dressings, custard, and ganache, they all contain water and oil. And they aren’t the only ones. Many foods contain and rely on the presence of both water and fat. And, you don’t want them to split. Not during storage, and definitely not during […] The post Combating Separation: How to Stabilize Food Emulsions appeared first on FoodCrumbles.| FoodCrumbles
When Charlotte needed to hire more bakers for her growing bakery, she ran into a problem. All those recipes scribbled on yellow Post-It notes were undecipherable by someone else than herself. And, only she knew exactly how she folded her signature croissants, or which oven setting she used when baking her shortbread cookies. It was all in […] The post Streamline Your Food Production with Recipe Harmonization appeared first on FoodCrumbles.| FoodCrumbles
Discover how emulsifiers work and make your emulsified products stable. Learn the tips to choose and use emulsifiers effectively.| FoodCrumbles
Color can make or break a food. Would you eat a blue steak? Drink green milk? Or eat brown salad leaves? Getting the color of your product helps consumers decide whether it’s the right product for them. If you use artificial colors this is often relatively simple to do. Choose your color, find the right […] The post 3 Things to Keep in Mind When Developing Products with Natural Colors appeared first on FoodCrumbles.| FoodCrumbles
Converting an animal-based product into a plant-based one can be tricky. You’re probably aiming for something that’s almost identical to what you’ve got. And, ideally, you’d replace that butter, eggs, or milk 1:1 with a plant-based version. It’s almost impossible. Instead, do what Philip Khourry does in his book ‘A new way to bake’. Taking […] The post Plant-Based Product Development Lessons Learned from Philip Khoury’s A New Way to Bake appeared first on FoodCrumbles.| FoodCrumbles
To keep your business running efficiently and smoothly you regularly freeze your products or ingredients. Whether it’s pie crusts to prepare for the major Thanksgiving rush, meat to get a bulk discount, or a tub of ice cream for the desserts you serve. Freezing keeps them good for longer. But, if you don’t freeze your […] The post Prevent Product Quality Losses by Preventing Freezer Burn appeared first on FoodCrumbles.| FoodCrumbles
One of the challenges of scaling up sits in the packaging. How will you pack it and why. Here's a quick guide to help you get started.| FoodCrumbles
One of the most crucial steps in developing a new food product is ensuring your product remains good until the end of its shelf life. It should remain safe and delicious to eat. You don’t want crusts that turn soggy, creams that turn hard, or fruit jams that develop molds. Ideally, you want to tackle […]| FoodCrumbles
Shelf life determination is one of the many steps anyone scaling up their food production has to take at some point. So we'll take a deep dive in the topic!| FoodCrumbles
