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FSTDESK Forum

Food science, food safety, product development and food technology forum discussions. Browse 1459 threads from 7244 members.

  2. Raw chicken shelf life

    Do we need to decide the shelf life of raw chicken according to e.coli results? Is the cutting at 12 degrees C enough a… Category: Food Safety.

  4. NUTRIENT FINDER is available Now!

    NUTRIENT FINDER is available Now! This is a tool that you can find nutrients from 2000+ foods. With this tool you can e… Category: Nutrition.

  5. Pre-defined taste of energy drinks

    Dear All, I need suggestions on energy drinks recipe especially what vital ingredient responsible for the DEFINED TASTE… Category: Ingredients.

  9. What is Polydextrose?

    E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large number of glucose molecule… Category: Ingredients.

  12. Research opportunities

    Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen inter… Category: Product Development.

  16. Instant gelatine

    Hello, can you help me where can I find beef instant gelatine. Need to ship to Kosovo Category: Ingredients.

  17. White rice selection

    Dear ALL, Rice is a staple diet of many around the world. But how are you choosing your rice, or if one wish to choose… Category: Nutrition.

  19. Old Dietary Supplement

    I'm wondering where people go to justify their ingredient is ODI. Example, Echinacea is very popular - I haven't seen a… Category: Ingredients.

  20. Phytochemistry of guava fruit

    Guava ( Psidium guajava ) Fruit Phytochemistry and Nutritional Significance Economic Importance The fruit of guava is v… Category: Nutrition.

  21. The Concept of Postbiotics

    Postbiotic is a term derived from the Greek for ‘post’, meaning after, and ‘bios’, meaning life. Further, the ‘biotic’… Category: Library.

  28. Non Palm Solution

    Hi all, If anyone is interested on non palm solution, please let me know. Regards, prakash Category: Ingredients.

  29. Meat science

    I process whole muscle meat and then I cook it (the meat goes directly after processing to thermal treatment). The proc… Category: Food Additives.

  30. Detox Diet

    Do detox diets really cleanse? Do they even work out? Any latest research about this please? Category: Nutrition.

  31. Xylella fastidiosa

    Xylella fastidiosa is one of the most dangerous plant bacterium in the world, threatening agriculture, the environment… Category: Library.

  32. Cocoa Butter Replacements

    The reasons for the orientation towards cocoa butter replacements are as follows: 1- The production cost of cocoa butte… Category: Ingredients.

  33. Anti caking agent for fruit powders

    Hi, I am in R & D process of Fruit powder manufacturing company. I have developed mango powder by using Microwave Vacuu… Category: Food Additives.

  34. Food nutri score

    Hi everyone here, I'm curious to know about nutri score card. If a company does not offer it on label what is the best… Category: Nutrition.

  36. Soda making

    Have any idea how to make some different kind of soda. If yes please help me out and let me know the incredients. Category: Ingredients.

  39. What is inulin?

    Inulin belongs to the class of carbohydrates and is known as fructants. Oligofructose is obtained by enzymatic hydrolys… Category: Ingredients.

  44. RTD Coffee alternative food additives

    Hello, I'm a University student and for my project i am tasked with designing a food/beverage product. I'm designing a… Category: Food Additives.

  45. Amino Acid Taste properties

    Why does the free form of amino acid is tasteless? How does the mechanism of a sequence of amino acids in giving taste? Category: Nutrition.

  47. Flavor development and production

    Could anyone suggest a non alcoholic formula for lemon, mango, banana, orange etc flavor development in a small scale. Category: Ingredients.

  48. Artificial food flavouring

    Hello FSTDESK team Does any one know any standard for artificial food flavouring? Category: Food Additives.

  49. Nutrition and immunity

    Hello Guys, As a Nutritionnist i would like to create a Platform to discuss about nutrition and imunnity. Which type of… Category: Nutrition.

  50. Facts on foodborne pathogens

    Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease causing microbes, or p… Category: Library.

  51. E174 Silver Supplier

    Hi All, We need E174 Silver, real silver , not mica based or similar products. Any supplier recommendation please. silv… Category: Ingredients.

  52. Antifoaming agent

    Dear FSTDESK Greeting Regard to my subject I am looking for method for adding an antifoaming agent to frying oil. Most… Category: Food Additives.

  55. Food Additives: Natural Food Dyes

    The demand for natural additives in the food industry is increasing as a response to an increasingly demanding market f… Category: Ingredients.

  56. Food colours

    How can one extract the orange colour in avocado seeds for use in enhancing appearance of other food products? Category: Food Additives.

  57. Chili powder covered almonds

    Hello, I am trying to coat roasted almonds with a chili powder mix using gum Arabic as a binder. I am using 1: 1.5 gum… Category: Product Development.

  59. What is Lecithin?

    Lecithin is derived from the Greek word for egg yolk (lekithos), with a high amount of lecithin in the egg yolk. Natura… Category: Ingredients.

  60. Calcium carbonate

    CaCO3 or CCaO3 Calcium carbonate appears as white, odorless powder or colorless crystals. Practically insoluble in wate… Category: Food Additives.

  63. Melting point of mixed oils

    Hi - if I mix two oils (melt them, mix evenly, then cool back to room temperature), where the mixture may be. - 50% coc… Category: Ingredients.

  64. Citric acid

    C6H8O7 Citric acid is produced from lemon or pineapple juice, by fermentation of carbohydrate solutions or other suitab… Category: Food Additives.

  65. Macaroni or bread

    Does pasta make us gain weight? Which does make us make gain weight more? Bread or pasta? Category: Nutrition.

  68. Cocoa butter types

    Cocoa butter types Commercially produced types of cocoa butter are defined as follows according to Codex Alimentarius:… Category: Ingredients.

  69. Potassium sorbate

    C6H7O2K Potassium sorbate is a potassium salt having sorbate as the counterion. It has a role as an antimicrobial food… Category: Food Additives.

  72. Apple consentrate

    how can calculated nf of apple consantrate are there any options out of lab analysis Category: Nutrition.

  78. Virgin Olive Oils

    Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of F… Category: Library.

  96. Roasted salted nuts

    Hi. Good morning. We want to produce roasted salted & Flavored nuts (Cashew, Almond, Peanut) without frying some one ha… Category: Consulting.

  98. Coconut based curry mix

    We are coconut based curry mix manufacturers. From. Kerala. we are cooking raw grated coconut and other masala then gri… Category: Consulting.

  100. Looking for food R&D

    We are launching a functional food brand. I am looking to work with people into food research and quality analysis. We… Category: Consulting.

  102. Snacks Manufacturing

    I’ve been working in the food industry for the last 15 years in snacks Industries I’ve helped to develop and create som… Category: Consulting.

  103. Food anti-caking agent

    Hi all! Tell me, please, maybe someone understands anti-caking agents. I need an anti-caking agent that will prevent cl… Category: Ingredients.

  106. Goldenmorn or cerevite production

    Greetings Group Members. Please I need some explanations on the production of goldenmorn or cerevite. Thank You Category: Consulting.

  108. Vegan Meat Product Development

    We are planning to launch global brand of Frozen Vegan Meat considering burger patty, nugget, crumbles, steak and some… Category: Consulting.

  110. Meat Distribution

    Respected all Myself Prashanth I'm planing for fresh meat Distribution system in our Location My looking for Meat cutti… Category: Consulting.

  119. Gummy Candy Development

    Hello everyone, If you need help about gummy / jelly based products as confectionery products or gummies for OTC market… Category: Consulting.

  120. Silicon Dioxide Replacer

    Dear All, I am presently using Silicon dioxide as a anticaking agent. Can any one of know suggest me the better/equival… Category: Ingredients.

  125. Is Maltitol safe for kids?

    Hello All, May maltitol be considered save for kids? can you please support your the ideas with sources? I couldnt find… Category: Ingredients.

  127. Allulose in Australia

    Does any one know if there is allulose wholesale suppliers in Australia? I want to use it for pastries development. Category: Ingredients.

  131. Nutritional labeling

    Is anyone knows how to calculate the nutrition information and nutrition labeling calculation Can anyone share related… Category: Nutrition.

  136. Gummies stick on production line

    We are in the process of debugging a production line for gelatin candies. The line is starch-free, with aluminium mould… Category: Ingredients.

  137. How to increase omega absorption?

    Hello, I read both omega 3 and 6 are competing for the same enzyme to absorb. So eating one omega lowers absorption of… Category: Nutrition.

  139. Suppliers for cream liqueur base

    Dear All, I am looking for suppliers of cream liqueur base which is alcohol stable. Preferably from India or Africa. Th… Category: Ingredients.

  145. Titanium dioxide

    by which ingredient we can replace titanium dioxide (coating) Category: Ingredients.

  148. Soy as a Functional Food

    Soybean ( Glycine max , L.) has been part of Southeast Asia culture for almost 2 millennia. However, only in the second… Category: Library.

  158. An informative video about sourdough

    Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of you… Category: Library.

  161. Chlamydia pneumoniae

    Chlamydia pneumoniae This illustration depicts a three-dimensional (3D) computer-generated image of a group of Gram-neg… Category: Library.

  163. Help about books

    Please, l need some books in: •GLP (good Laboratory practice) •Food safety •Water activity •Food Microbiology Category: Library.

  165. New product development using oleosome

    Hello, community, I'm on the verge of my project. So I have to prepare a new food based on oleosome. As you guys know,… Category: Product Development.

  171. Potato chip processing

    Looking for experienced persons in potato chip manufacturing for a new chip product. Contact: pkam1998@aol.com Category: Consulting.

  174. Microorganisms in Honey

    Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it ha… Category: Library.

  175. Trans fatty acid

    Although it is known that most of the fatty acids found in nature are in cis form, trans fatty acids, which is a popula… Category: Library.

  176. Food Additive

    Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed… Category: Library.

  177. Water Quality Parameters

    Since the industrial revolution in the late eighteenth century, the world has discovered new sources of pollution nearl… Category: Library.

  178. Aromas and Flavours of Fruits

    Aromas and flavours play an important role in horticultural crops’ quality, namely in fruits. Plant breeders have made… Category: Library.

  181. Softer Gummies

    I am working on a gummy made with pectin and high set starch, but resulted in a firm texture. How can I make these gumm… Category: Product Development.

  182. Shelf life of Australian red meat

    Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat… Category: Library.

  183. Nutritional Composition of Meat

    Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfi… Category: Library.

  185. Determination of Fatty Acid Content

    Abstract This study was carried out on Syrian olive oil (SOO) produced from Olea europaea L. cv Kaissy, to determine th… Category: Library.

  187. Remove Sponge Cake from Mould

    Hi all, I would like to listen to your advice on how to remove the cake out of the mould. Some people remove the cake f… Category: Bakery.

  194. Pyrolysis of Table Sugar

    Table sugars were pyrolyzed at different temperatures (300, 400, and 500°C) in a fixed-bed reactor. The effect of pyrol… Category: Library.

  198. Edible Coating

    Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products. The pe… Category: Library.

  199. Olive Oil Phenols

    olive-oil-phenols.pdf attachment (1.4 MB) Abstract Olive oils contain numerous substances that have a beneficial role i… Category: Library.

  203. Spread product

    Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after… Category: Product Development.

  204. Plant based dairy project

    We have serious clients for Plant based dairy project as Turnkey Solution. We are looking for associates, companies and… Category: Dairy.

  205. Welcome again:)

    Just changed name of the platform. Thanks for your support. Category: Announcements.

  206. Onion ring production line

    Continuing the discussion from Onion ring: For now my target 300 kg per hour from fresh onion peel it washing dryed tha… Category: Product Development.

  207. Pectin Gummies

    Hi Can you suggest me a high methoxyl pectin thats well suited for pectin based gummies with 70-75% TSS and high in aci… Category: Product Development.

  208. Seasoning powder discoloration

    Hello dear professionals, I am currently developing a seasoning with a brown appearance using liquid caramel. After pre… Category: Product Development.

  209. Standard for some baking products

    Hello everyone, Please who knows the moisture content and pH standard for Baking powder and Bread Improver. Needed urge… Category: Bakery.

  213. Pharma-grade caffeine

    Can I use pharma-grade caffeine in food even though I don't have food-grade confirmation? Category: Regulations.

  214. Protein in the extrusion process

    Hello to everyone. Someone can help me to said me if you can lost protein in the extrusion process as an example if you… Category: Technology.

  216. Best quality fried product

    is their any experience regarding onion frying? -which one is best for onion frying? in oil or in ghee? -which one prov… Category: Product Development.

  217. Vegan cream liqueur

    Hello, I want to develop a vegan cream liqueur. Usually in the dairy cream liqueurs is used sodium caseinate, in the ve… Category: Dairy.

  218. About Hibiscus extract

    Hello everyone, I would like to ask a question all of you. We produce Turkish delight and candy products. We want to ap… Category: Regulations.

  220. What is Water Activity?

    Water activity is expressed as aw, which is the ratio of the vapor pressure of water in food to the vapor pressure of p… Category: Food Chemistry.

  221. Garlic paste color

    In a standard Lebanese garlic paste recipe prepared with the same proportions of ingredients and the same process (garl… Category: Product Development.

  222. Mozzarella cheese making

    Professional, I'm having difficulty in stretching my curd for mozzarella. Its not stretching, please guide me Category: Dairy.

  223. Stabilizer for whipping cream

    Hi all. I'm using INS 386 Disodium EDTA /ETHYLENE DIAMINE TETRA ACETATES and E304 fatty acid esters of ascorbic acid (a… Category: Regulations.

  225. Chocolate Tempering Machines

    Chocolate Tempering Machine is designed for chocolate production, can be used for tablets, chocolates, Easter eggs prod… Category: Chocolate.

  226. How to use SPSS or NCSS

    It was the first table I need to know how to make it look like table 2 but when ever I try it only give me the mean and… Category: Food Chemistry.

  227. Extrusion based snacking

    can any one say how to retain natural colouring in extrusion without any added synthetic colours and should be operated… Category: Product Development.

  228. Let's talk about cheeses

    Which types cheeses are there in your country? And which are special? What are production methods of them? What are the… Category: Dairy.

  229. Usa Label Regulation

    Dear friend, good night. How important are the character sizes in the nutritional facts table in small packages in the… Category: Regulations.

  231. Palsgaard® 1388

    Few months ago i use Palsgaard® 1388 to make a cream cheese. But the emulsion always getting bad. So i try to do it aga… Category: Food Chemistry.

  232. Fish processing technologies

    Hello, any relevant article here for fish processing technology from farm to fork? Category: Product Development.

  233. Yield of cheese

    How can you increase yield of cheese? If your cheese will be porous how can you prevent this wide porous? (adsbygoogle… Category: Dairy.

  235. Flavor lock Processing

    Hello everyone I have doubt regarding flavor lock processing. What is the mechanism behind flavor lock processing?. Wha… Category: Technology.

  236. Palsgaard Characteristic

    Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad… Category: Food Chemistry.

  239. Food labelling

    Hello I have to make a food label for frozen papaya but, the company does not have the money to pay the food analysis a… Category: Regulations.

  243. Carbonated Beverages

    How can i blend well my sucralose with my beverage syrup lm experiencing a strong after taste after dilution of 1:3. Category: Product Development.

  244. Mayonnaise

    Hey everyone! does any one have mayonnaise standard for kenya? Category: Regulations.

  245. Cheese stability

    Hi Everyone, Does anyone know about any test methods to assess Cheese's stability (in cold condition specifically)? Mai… Category: Dairy.

  247. Coconut water preservation

    Hello, Is there any technology for processing of coconut. After processing it could be stored in without using cold sto… Category: Technology.

  248. Sodium sesquicarbonate

    What is sodium sesquicarbonate and where it is used in food industry Category: Food Chemistry.

  251. Milk and Milk Products

    Request all the members of the group kindly share literature or book on Dairy industry in pdf format. Thanks Deepak Kum… Category: Dairy.

  253. Olive oil procedure

    Is there a procedure to measure the fatty acidity of olive oil? Category: General.

  256. Lamination in fish analogues

    Has anyone here heard of the use of lamination in the development of plant-based fin fish analogues? Category: Product Development.

  258. Labne Production

    Labne is a fermented dairy product. This product is made by standardization of fat and dry matter and using yoghurt cul… Category: Dairy.

  262. Fruit concentrate

    Hi All, What is the FSSAI regulation that gives the fruit juice content present in each fruit such that when we use the… Category: Regulations.

  263. Yoghurt analysis

    Hello everyone 🥰 I need your ideas, suggestions and recommendations on the appropriate machine to use for analysing th… Category: Dairy.

  266. Multigrain chocolate

    Hello food Technologist I want to make a Multigrain chocolate, but I am not able to choose the best binder for the choc… Category: Product Development.

  267. Consantrated butter

    Hello to everyone, When we use butter which has 99,8% of fat, should we declare it as butter or concentrated butter? In… Category: Regulations.

  269. Ohmic heating in the food industry

    Ohmic heating is one of the new food processing technologies developed using the electrical properties of foods.The bas… Category: Technology.

  274. Garlic mayonese

    Hi, I work in a company in Macedonia for production of garlic mayonese. It's like the regular mayo but one if the basic… Category: Technology.

  277. Sago processing

    In sago processing industries, settling tank is being used for getting pure starch by adding few chemicals to avoid bro… Category: Technology.

  278. Date syrup

    Hi network, We are seeking for the regulatory requirements (microbiological) of date syrup? Could you share a tradition… Category: Regulations.

  284. Dairy products

    Dear Friends Hello I need help? I want to build factory for dairy products for ESL milk line and buttermilk milk. Best… Category: Dairy.

  286. Fat and oil AV

    How we can control the Acid value of plam oil during the deep frying. Category: Food Chemistry.

  287. Lemon Meringue Tart separation issues

    Hello, I'm developing a French lemon meringue tart for both frozen and chilled applications. I'm having issues with the… Category: Product Development.

  288. pH of chocolate

    How to check the pH of dark chocolate, what should be the pH of chocolate? (adsbygoogle window.adsbygoogle []).push({}); Category: Chocolate.

  289. Tulum Cheese

    Cheese is the most diverse dairy product in the world. It is likely that Asian nomads were the first to discover cheese… Category: Dairy.

  291. Juice viscosity

    Dear all, I would like to know about the analysis of Ford bs4 cup juice viscosity analysis with calculation. Kindly hel… Category: Technology.

  294. Oats chocolate

    Im trying to develop oats chocolate is it possible get the commercial oats chocolate recipe please Category: Chocolate.

  295. Whey water solution?

    I need solution for cheese whey water what to do with it if m not want to waste it Category: Dairy.

  296. Food label regulation - sugar

    I have a formula with a small amount of sugar. I listed it on the ingredients list, but the issue is when I calculate t… Category: Regulations.

  303. Nutraceautical smoothies

    From where i can find the membrane filteration equipment for preserving smoothies Category: Technology.

  304. Creep recovery

    Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free b… Category: Food Chemistry.

  305. Bread design

    Hello everyone... I'm doing Small bakery unit. Now I'm interested to launch bread. Please give me recipe. Category: Product Development.

  308. Permitted Colors in Fruit nectars

    Hi All, have a question plz. What are the types of permitted flavours and colors in fruit nectars? THx a million🙏 Category: Regulations.

  311. GC-MS Meat fatty acid

    Hello everyone, I need your help. I am a graduate student and I'm doing research on improving beef quality. In analysis… Category: Food Chemistry.

  312. Tomato juice production

    Hello, my name is Kephas, I am doing a research on making tomato juice, I need a help on how to preserve it using natur… Category: Product Development.

  314. Dairy problem

    Why does milk become long and sticky like elastic when boiling after a long gap? Is it cheese or is there something wro… Category: Dairy.

  319. Crystallization of glazed puddings

    Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered s… Category: Product Development.

  320. Chocolate with Vitamin C

    I tasted dark chocolate with vitamin C. How can I remove the chemical taste, the orange version is also nice 😄 Category: Chocolate.

  322. Maternity Support Milk

    Hi dears, I wanted to ask about EU regulation for maternity support claim (pre-natal & post-natal). If a maternity milk… Category: Regulations.

  323. Microwave principle

    How does micro wave work to bring a heating effect on food Category: Technology.

  324. Food Flavourings

    Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks. Category: Food Chemistry.

  325. Reverse spherification with oil base

    Hi, I have been trying to make an oil-based reverse spherification product. See this link for the basic process with wa… Category: Product Development.

  326. Chocolate and Milk Flavors

    Hello, I am developing a new food product and I need Vanilla and Chocolate flavors in powder form without sugar. I alre… Category: Chocolate.

  331. Effect of kiwi on meat texture

    I want to study the effect of kiwi on the texture of meat. I propose the following method for a one day experiment: -ma… Category: Product Development.

  332. Fat in baked chocolate

    Hi Which type of fat used in chocolate for making baked chocolate past for using inner filled biscuits or cookies. Kind… Category: Chocolate.

  334. L-Theanine

    Hello everyone, I’d love your advice... Can we use L-theanine in beverages? Are there any restrictions? Thx dears.. Category: Regulations.

  335. Ohmic heating

    Hello everyone, for my thesis, I need to install an ohmic heating device, but there should be no gap between the electr… Category: Technology.

  337. CIP in peanut butter manufacturing

    Dears Greeting Is there any one have an experiement in producing peanut butter. I wonder to know what additives must be… Category: Product Development.

  338. Chocolate Rheology

    Dear colleagues, I have a problem about chocolate rheology. I have chocolate samples to analyze. We are using rheometer… Category: Chocolate.

  342. High drinks

    If CBD/THC content is in oil based then how can it diluted with any carbonated water based formulation? Category: Food Chemistry.

  345. Upcoming beverages

    Can anyone help me out regarding usage of THC & CBD extract from Cannabis plants (From leaf & seed part as per legalize… Category: Food Chemistry.

  347. % broken rice chips

    Hi all, I work for a corn chips company and we are developing rice chips. I've noticed %broken for rice chips is three… Category: Product Development.

  348. Starch gelatinization

    In the most basic language, the process of breaking down the bonds of starch molecules in the presence of water and hea… Category: Food Chemistry.

  351. Fermentation

    Hello guys i was just wondering what else can a kombucha scoby be used to ferment apart from tea and coffee or how can… Category: Product Development.

  352. Increasing shelf life of products

    Hello, how can I extend the shelf life of products such as chickpeas, beans and borulce, as legumes are boiled. Category: Food Chemistry.

  354. Free fatty acids

    Hello, everyone! I am kindly asking for your advice and help regarding FFA content in palmolein during frying. I am dea… Category: Food Chemistry.

  356. Sodium alginate

    What is the chemistry behind the gelling property of sodium alginate? Category: Food Chemistry.

  357. Low GI bread

    Hi everyone! Currently we are developing a low GI bread using whole wheat flour, Barley powder, chickpea powder and a v… Category: Product Development.

  360. Trans fat in Bakery products

    What could be a simple and convenient method to find trans fat in bakery products (if they have to do on a daily or wee… Category: Food Chemistry.

  362. Determining the chloride

    To determine the chloride in water I tested the chloride test of water. I took 100 ml sample in conical flask after tha… Category: Food Chemistry.

  363. Protein Bars

    Hello, I'm working on high protein and sugar-free enrobed protein bars. The bar is whey protein and Soy Protein Isolate… Category: Product Development.

  364. Puff pastry

    hi everyone! In the company I work for, we sell puff pastry dough to our customers. When our customer analyzes the puff… Category: Food Chemistry.

  366. AOAC Methods

    As we all know AOAC methods are methods specific to a certain product, component etc. resulting to its limitations. The… Category: Food Chemistry.

  367. Coconut milk

    Hi, please can you help me to find a solution for my problem with the coconut milk.When I drained it the milk in nut mi… Category: Product Development.

  368. Dissolving of solids

    Hi all, In fact this is general chemistry question. But i think answers also can help food professionals. Question is t… Category: Food Chemistry.

  369. Chewing gum with functional Ingredients

    Hello members, Am seeking for information on Production of chewing gum. We are planning to incorporate our locally avai… Category: Product Development.

  373. Pop-corn salt

    Hi guys What is the percentage of salt added for the production of salted popcorn, please? Category: Product Development.

  374. R&D concept and food microstructure

    Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following… Category: Food Chemistry.

  375. Turmeric Rich Milk

    Dear FST desk members, First of all thank you for keeping updating your post and views on different topics. I would lik… Category: Product Development.

  377. Cake decoration gels

    What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels? Category: Product Development.

  380. Plant based egg product

    Can anyone let me know about a plant based ingredient that can act like egg with respect to coagulation during omellete… Category: Product Development.

  381. Spice sterilization

    What is the effective one for spice sterilization. UV treatment or steam sterlization. Though theoreticaly UV is nutral… Category: Technology.

  382. Inversion rate of sucrose

    Hi All, Please imagine a product with below recipe; Mix this ingredients in a open cauldron, cook the mix until 120 C a… Category: Food Chemistry.

  388. Spreadable chocolate regulation

    Hi everybody. I have a question. I have a new product and we want to use some claim its sticker. Which one we can use?… Category: Product Development.

  390. Fish processing technology

    Hello Folks, whoever has been to the Fish processing industry, Kindly may I get any related Processing Technology metho… Category: Product Development.

  392. Food Chemistry

    Hey you! 😁 Can you guess what our next video will be all about? We're gonna be uploading a new video on our Youtube ch… Category: Food Chemistry.

  393. Spicing of dry fruits

    Please guide me for methods of spicing of cashew nuts...for commercial purpose Category: Product Development.

  394. Could cobots make us happier?

    Hold on – what’s a cobot? In case you didn’t read the blog, a cobot is a robot designed for direct human-and-robot coll… Category: Technology.

  395. Starch Retrogradation

    What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the… Category: Food Chemistry.

  396. Caramel Based Popcorn

    Hey, hi i have been work on coated popcorn (Caramel based) issue which i am facing is i am not getting authentic flavou… Category: Product Development.

  397. Idea for New Food Development

    Hi Everyone, I am a final year university student I need help from you all to give me ideas for developing a new food p… Category: Technology.

  398. Role of Gluten in Bread

    Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure… Category: Food Chemistry.

  402. Non Moving Items

    Hii all i want to use rancid almonds, where can i use because i have 5tone rancid material and i don't want to discard… Category: Product Development.

  403. Machine for roasting cashew

    Hi I need to decide between buying a drum roaster or a rotary oven for roasted cashews. I'm currently using deck ovens… Category: Technology.

  404. Effect of freezing

    What is the effect of freezing on stir fry meat? Category: Product Development.

  405. Caffeine dissolvability

    Hello, dear scientific community! I have a question in regards to caffeine dissolvability. I dissolved caffeine in x am… Category: Technology.

  406. Prevent crystallization in frozen food

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  408. Masking sour taste

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  410. Vegan Gummies

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  411. Worlwide problem of food scarcity?

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  412. Hemp Seed Cake Processing

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  413. Food processing equipment

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  414. Educational

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  415. Sodium Citrate

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  417. Functions yoghurt

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  419. Seasoning processing

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  421. Nutraceautical drinks

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  424. Shelf life of cooked pasta

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  427. Drying Techniques

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  433. Whipping cream stability

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  434. Whey protein isolate for protein water

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  437. High protein shake

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  438. Bread innovation

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  439. Shea Butter / oil

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  442. Formulating water enhancer

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  443. Syneresis in Cheeses

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  445. Quality testing

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  447. Traditional wine production

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  449. Use of stevens law in product formation

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  451. Food Product Development!

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  453. Tahini halva

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  454. Dairy Free whip Topping

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  457. Mixing fruit dehydrated powder

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  458. Seasoning for microwavable popcorn

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  459. Honey Spread

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  460. Ice Cream with Treacle Ribbon

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  461. Water activity and Reaction Rates

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  463. Discoloration in Mayonnaise

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  464. Meal replacement production

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  465. Shelf life of Hello Panda Biscuit

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  466. Shortening alternative

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  470. Rheology modifier

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  472. Product development

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  473. Chicken cooked ham

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  474. Silver color coated dragees

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  476. Pectin Origin

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  477. Gluten Free Bread

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  479. Manufacturing of Non-Dairy Ice Cream

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  480. Sponge vanilla cake

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  481. Research proposal for phd

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  485. Shelf life study

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  486. Low-methoxyl pectin gelatin

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  488. Preservatives in baked product

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  489. Ingredients to be used for low GI bread

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  490. Energy bars

    What type extruder will suitable for energy bars.. Category: Product Development.

  492. Liquid Caramel

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  493. Gluten-free biscuits

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  494. Litchi juice

    Please share the formation of litchi juice Category: Product Development.

  496. Potato Cookies

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  497. Dissolving solution

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  498. Software for food safety

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  499. Bitter issue

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  500. Croissant production

    Can anyone help me about croissant production? Category: Product Development.

  502. Aging of grains and pluses

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  503. Malted rice beer

    Does full malted rice beer is produce commercial or not Category: Product Development.

  506. Plant milk in to curd

    There is any chance to convert plant milk in to curd? Category: Product Development.

  507. How to make extract?

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  508. Starch based biofilms

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  509. Precooked red speckled beans

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  510. Ready to drink juice

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  512. Need product development

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  513. Antiinflammatory Pickle

    Hi Friends, I am from India having a logical idea to fight against internal inflammation to reverse metabolic Syndrome.… Category: Product Development.

  516. Herbal juice product

    How to make juice more viscouse without using any artificial chemicals? Category: Product Development.

  519. Need help: Yam Filling

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  522. Spreadable cheese challenges

    Evening professional, am currently working on cheese project but have not been able to achieve a stable shelf life, som… Category: Product Development.

  523. Article for spirulina based questions

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  524. Food graded edible ink

    Aoa Anybody who had worked on the preparation of Food graded edible ink I have to use that for the printing on surface… Category: Product Development.

  527. Problem with protein coagulation

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  528. Preservatives for raw energy balls

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  529. The NOVA Food Classification System

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  530. Ice Cream Raw Material

    Looking for any Innovative Idea and Ingredients for Ice Cream/ Frozen Dessert. Category: Product Development.

  532. Craft Beer production

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  533. Stretchy ice cream, booza or dondurma

    Hi, i went to this nice place in Brooklyn called Republic of Booza where they serve some sort of stretchy ice cream fro… Category: Product Development.

  534. Frozen pasta flow chart

    Are we want to make frozen pasta, is it possibile or how can l make? I need a procees flow chart Category: Product Development.

  536. Photosynthesis (c3 ve C4)

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  537. Msg replacer

    Hello everyone, I need an idea for msg replacer in the market. Thanks Category: Product Development.

  540. Value addition of raw pineapple juice

    Dear All, We are processing raw, green pineapple for cake application. During this process, we will be left with pineap… Category: Product Development.

  541. Bake stability test of filling

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  542. Beverage development

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  543. Powdered seasoning Clumping

    We are making flavored powder seasoning from some time. The product stays fine through out winter / dry season but star… Category: Product Development.

  545. Onion ring

    Have anybody can help me how produce onion ring. I want produce it from fresh onion By forming with forming machine Category: Product Development.

  546. Vegan Ice Cream

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  547. Multiple spice mix

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  548. Vitamin supplement for Fresh juice

    Dear team, we are looking for a vitamin supplement for fresh juice (vitamin D, vitamin C, vitamin magnesium, vitamin om… Category: Product Development.

  549. Increase shelf life of marshmallows

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  550. Newbie looking for advice

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  552. Sugar cashews shelf life

    I'm facing an issue with sugar coated cashews. After coating cashews in pan and cooling. After packaging in two weeks c… Category: Product Development.

  553. Inner shell coating like Cadbury Gems

    Hello People, I want to know how to do inner shell coating similar to Cadbury Gems inner shell. If anyone knows that pl… Category: Product Development.

  554. Oil separation in protein bar

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  559. Indian Papad

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  560. Stabilizers combination

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  563. Cake industry

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  568. Homogenization

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  570. Plant-based milk oily taste

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  571. Mould growth on frozen chicken

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  573. Dragees and its method

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  576. Probiotics and prebiotics

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  577. Cup noodles shelf life

    Can we have cup noodles shelf life for 15 months. What need to be taken care for that. Category: Product Development.

  578. Cake shelf life

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  579. Blister frying peanut

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  581. Vanilla Muffin

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  583. How i can reduce fats of chips

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  585. Non-dairy whipping cream

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  586. Roasted Peanut

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  587. Pizza dough making

    Is it possible to make pizza dough with high dietary fibre without effecting the quality and taste Category: Bakery.

  589. Sunflower seed packing

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  591. Vegan Instant pancake mix

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  592. Coating cashew nuts

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  597. Detection of Salmonella

    Does anyone know any method in the detection of salmonella enteritidis? Other than PCR test any other test. Category: Food Safety.

  599. Recipe for Jordan almonds

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  600. How to extend fresh noodle shelf life?

    Hello guys, Just found this forum in google. I have been trying to extend the shelf life of fresh alkaline wheat noodle… Category: Product Development.

  601. Roasted almonds temperature

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  602. Texture of the Turkish delight

    Hello everyone, I would like to ask a few question. At first, I work in a factory that produces Turkish delight with le… Category: Product Development.

  603. Industriel muffins premix

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  605. Masters degree in Food Science

    Please help me decide. Which should I choose considering the opportunities? UK or Europe? Where should I pursue my Mast… Category: Education.

  606. 3D Printed Food

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  610. Instant tea premix

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  611. Dry Roasted Flavoured Cashew Nuts

    My team and I have developed honey mustard dry roasted cashew nuts, the recipe is as mentioned below, but we are facing… Category: Product Development.

  612. Croissant Shelf Life

    Looking for idea on long shelf life of bread type Croissant. Category: Product Development.

  613. Porridge composition

    want to make a porridge consisting of maize meal, soya meal, milk powder and cinnamon. Primary ingredient is maize meal… Category: Product Development.

  614. Plant-based protein extrudates

    hello guys, i need some informatıons about the process of meat analogues extrusion How can we adjust the amount of wate… Category: Product Development.

  616. Pancakes shelf life development

    Hi guys! I am using coconut flour in my pancakes which is decreasing the shelf life of pancakes. Suggest me some altern… Category: Product Development.

  618. Breads in the world

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  619. Cream cheese

    Can you tell me influense of additieves in production of cream cheese? Guar gum, carageenan, tara gum, locus beem gum i… Category: Product Development.

  621. Starch in meatballs

    Hey, Are there any thumb rules regarding the starch recommend to use in meat balls. Any literature reference? I usually… Category: Product Development.

  622. Alginate crunchy broccoli cubes

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  624. Wafer industry

    Hello dear friends, do you know of a source that explains the production of wafers in detail? Category: General.

  626. New yoghurt flavour

    planning to develop a yoghurt based on cotton seed milk...Any guidance? Category: Product Development.

  627. Water dispersible oils

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  629. Humidity of maamoul processing area

    Dear All, We have a few concerns about the typical humidity in the mammoul production and packing areas because the pri… Category: Food Safety.

  632. Meat and meat products Processing

    Hello professionals, could someone willingly assist me with any related SOPs for cleaning and sanitation in Meat proces… Category: Food Safety.

  633. pH of Non-Dairy Whipping Cream

    Hi Guys, What is the optimum pH level of non-dairy whipping cream. 1) Raw cream 2) After processed i.e., whipping cream… Category: Product Development.

  636. Gummy candy

    Hello Friends, We are manufacturing Pectin Based Gummy Candies, and many times during trails I have faced a change, tha… Category: Product Development.

  638. Modified toffees

    Hi, We are taking the trials of eclair toffees. But it's take a 47-50 minutes to rich the temperature @120°c in batch c… Category: Product Development.

  640. Gin and Tonic RTD

    HI, Im looking to make a Gin and tonic RTD. I understand the amount of gin, water, sugar and quinine I will need to add… Category: Product Development.

  643. Jelly like cocoa butter

    Hi, would like to know what causes the cocoa butter to turn cloudy and have a jelly like appearance. They jelly remains… Category: General.

  646. Meat products safety

    Continuing the discussion from Use of probiotics as preservatives in meat to extend shelf life: Yes! Food safety of mea… Category: Food Safety.

  651. Food Packaging Design and Safety

    I welcome suggestions for Intelligent Packages encountered in common life. Meanwhile, I am working on the Intelligent p… Category: Packaging.

  652. Jelly / Gummy Candy Production

    Merhabalar ben ödevim olarak jelibon geliştirmek istiyorum ancak jelibomnuma ekleyeceğim aromayı hangı fazda kaç derece… Category: Product Development.

  657. Mango Pickle Puffed

    Dear All If In mango Pickle Acidity and salt percentage is ok but after some months like 1-2 months get puffed mango pi… Category: Food Safety.

  659. HARA Analysis for Packaging

    I would like to open this topic that I believe is important on the HARA risk assessment for the BRCGS Packaging and Mat… Category: Packaging.

  660. Food spoilage

    Why does food spoil? There are many reasons that food can spoil. These are six common causes: 🦠Microorganisms - bacter… Category: Food Safety.

  662. Emulsifier for all oil cake mix

    I am trying to convert formula based on emulsified cake shortening to dry emulsifier. The recipe needs to support all o… Category: Product Development.

  663. Development of a high protein beverage

    Hello, I'm in the process of developing a high-protein drink and I'd like to know how do I go about doing trials and kn… Category: Product Development.

  667. Bromatology

    Hi all, Is there a branch under name of Bromatology in your country? Category: General.

  668. Buillion cube production process

    Hello fellow food scientist, I need the production process for seasoning cube production and the flowchart. Thanks Category: Product Development.

  669. Seasoning Granules

    Currently developing seasoning in granule format but it is still loose (did not formula into granules) after passing th… Category: Product Development.

  670. Data food of protein rice

    Does anyone know where I can find the bromatology data for a rice protein extrudate? Category: General.

  673. Sweet potato flour fortification

    Which essential nutrient does sweet potato flour lack, and what can it be fortified with? Sweet potato flour fortificat… Category: Product Development.

  674. Processing of frozen potato chips

    Hello guys i need your help, I have been making potato chips for about a year now, my processing goes as follows. After… Category: Product Development.

  675. Gummies and gellies

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  676. Water purification

    Hello fellow food technologists and scientist Can someone explain the principle behind the separation of impurities in… Category: General.

  679. Mango juice Oxidation Problem

    Six months shelf life Mango juice with 12% Mango pulp is getting oxidised note with in 4 months after adding Ascorbic a… Category: Product Development.

  682. Idea for new product

    I have an idea of creating gummies that have herbal taste that gives to kids who have hate on tablets or syrup Kids are… Category: Product Development.

  683. What is VACCP?

    The safety of products is a very important issue for the food industry. Food safety management systems have also been d… Category: Food Safety.

  684. What is TACCP?

    PAS96: 2014 is a guide issued by the UK Department of Environment, Food and Agriculture Affairs (DEFRA) and the Food St… Category: Food Safety.

  686. Peanuts and almonds Roster Cleaning

    Hi guys, I was wondering about a great Soap(cleaner option) for a roaster. I use this for roasting peanuts and almonds… Category: General.

  691. Sugar free pectin based gummy?

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  692. Collagen chocolate

    What do you think about collagen supplements? chocolate vs. Category: Product Development.

  698. Plant based yogurt

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  700. Unrefined Edible oil

    Hello guys So I have been thinking of edible oil pressing and filtration without the refinery process. Will the product… Category: Product Development.

  701. Leaf Protein Isolate

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  703. Chocolate donuts

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  704. Wanted auditor from Iceland

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  705. Gummies preparation

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  706. Plant based heavy cream alternative?!

    Hello I am looking for ways to replace dairy based cream for plant based one. I am aware that they already exist but th… Category: Product Development.

  707. Texture and chew

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  709. Chocolate flavored milk

    Sorry friends, I am looking for a recipe for chocolate flavored milk Category: Product Development.

  710. New Methods in Milk Storage

    While thermal processes such as pasteurization and sterilization are commonly used for the inactivation of microorganis… Category: General.

  711. Milk adultrantion

    List the experiments that can be used to check adultration at milk analysis lab and at home level Category: Food Safety.

  712. Lupin as a coffee Substitute

    Note: Specified with location (United Kingdom participants) Dear participant, My name is Sankavi Sekar and I am current… Category: Product Development.

  713. Mango juice filling in bottle

    Mango juice not filled up to brimful. Is it going to affect my product with rapid oxidisation or any other issues. Category: Product Development.

  714. Looking for a cocoa powder supplier

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  716. Question for all

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  717. Juice Manufacturing

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  718. Preservation of Halwa

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  721. Confectionery Hard Boiled Candy

    Hi, can anyone suggest how Hard Boiled Candies can be Reworked efficiently without using the laminated in the Rework Ta… Category: General.

  722. Use FSTDESK without Ads

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  723. Ice cream production

    What are the uses and purpose of using Liquid nitrogen spray during cone ice cream production? What are the effects on… Category: Product Development.

  725. Quality of Honey

    As a food scientist, how can you differentiate between an original honey and an adulterated honey? Category: Food Safety.

  726. Sparkling water

    Hi, I am trying to develop a no sugar or zero cal sparkling water. The ingredients used are erythritol and monk fruit.… Category: Product Development.

  728. Nougat Processing

    Hi, How can I produce Nougat without egg Category: Product Development.

  729. Food storage

    Please I would like to to know the renewable technologies in food storage. Thank you Category: General.

  732. Jelly date

    hello, how can I add dates to jelly without losing their nutritional value Category: Product Development.

  733. Titanium dioxide banned in Europe

    Hi all, As you know titanium dioxide banned in Europe and just six monts left to find new alternatives for manufacturer… Category: Food Safety.

  734. Cup cake recipe without egg

    Did anyone worked on cup cake recipe without egg? Would you share your technical challenges and organolaptic comparison… Category: Product Development.

  735. Free fatty acids in oil

    Give me your suggestions, opinions, and what are the health damages resulting from: Frying potato chips in oil until th… Category: Food Safety.

  736. Cake different taste

    Hi, i have my own cake brand in india Cake Galaxy. I want make different taste of cakes. every one using commercial pri… Category: Bakery.

  737. Microbial activity

    How can we minimize the microbial activity of date syrup? Category: Food Safety.

  739. Book about bread

    Hi Someone can help me, sending here a book about science and technology about bread please. Thanks so much Hola Alguie… Category: General.

  740. Coconut Powder Bulk Suppliers

    Hello I'm working on a new culinary food product and am trying to identify right Manufacturers who can supply Coconut P… Category: General.

  741. Jelly bean

    Hello, I want to develop jelly beans, but when I add the flavor I will add the jelly beans, at what degree is the phase… Category: General.

  742. Shelf life extension of papad

    Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as… Category: General.

  748. What is FSTDESK?

    Welcome to FSTDESK: blush:, FSTDESK is an discussion platform focused on only FOOD SCIENCE & TECHNOLOGY. It is a UNIQUE… Category: Announcements.

  749. Cranberry products

    We are Made New Product Cranberry Juice but that Cranberry Pulp how to purchase Vendors details. Kindly Suggest and sha… Category: Product Development.

  753. Vegan gummy bears

    I am making a vegan and clean gummy bear with pectin. My recipe has lime and strawberry concentrate (pH around 3.5) and… Category: Product Development.

  754. Online Webinar

    British Society of Flavourists - Online Webinar with Alex Woo: Clean Label Sweetness Modulators (bsf.org.uk) Alex is th… Category: Education.

  756. Crystallisation of honey

    Hi, is there a way to prevent or delay crystallization of honey in jars? Category: Product Development.

  758. Natasha’s Law

    Hereby; I'm subith kumar Palanisamy and I would like to deliver a survey on Perception among Food Allergies sufferers a… Category: Food Safety.

  759. EU Food Labeling Resources

    Informative short video about where to find information about EU food labeling rules: EU Food Labeling Resources Category: General.

  762. Is phosphate used in egg?

    hi, pls suggest me, is dicalcium phosphate is used in egg less sponge cake for more volume? Category: Product Development.

  763. Processing Stages

    food preservation and processing Food preservation is a key part of food processing. Preserving food is a form of proce… Category: Product Development.

  764. Gummy bears sugar free too viscous

    Hi, I am making sugar free gummy bears 9.5% gelatin 43% maltitol powder 40% chicory root fibre Rest water, citric acid… Category: Product Development.

  768. Gummies: Gelatin and pectin

    Hi, I'm trying to formulate gummies and i am having issues with texture. I want to mix pectin and gelatin. I'll be plea… Category: Product Development.

  769. Paid survey in Turkey on Sweeteners

    Hi everyone, I'm working at a consumer research company and we currently have an online paid survey in Turkey on sweete… Category: General.

  770. New feature - Gamification

    Hi guys, We are happy to announce a new feture of community, Gaminifacition. What is this? This is a feature that award… Category: Announcements.

  773. About the General category

    This a general category that you can discuss about food science and technology. Please be careful about copyrights whil… Category: General.

  776. Roasted and salted sunflower kernels

    Hello we want to roasted salted sunflower kernels produce but our salt not sticking to our kernels how i can do it to s… Category: Product Development.

  777. Gummy with xylitol

    I want to create a vegan gummy with xylitol but no other sugar/syrup/sucrose. Can I use carragenan buffered with trisod… Category: Product Development.

  778. Porridge/ baby foods

    Hello im looking for a trainer in baby Foods or instant porridge. Training must contains information on almost every to… Category: Education.

  779. Melting of gummies

    We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration fo… Category: Product Development.

  780. Seasoning color

    Hi, I want to achieve the exact seasoning color of the attached image. Can someone guide me. Category: Product Development.

  781. Dates' sugar and carob powder

    Hi Dears, Here we produce dates' sugar, dates' molasses, carob molasses, and carob powder, of course, all of which are… Category: Product Development.

  782. Use of natural sweetener Stevia

    How to maintain TSS ( Total soluble solid ) of aonla nectar while we use STEVIA instead of table sugar. Category: Product Development.

  783. Less Known Sweetness Enhancer - MAG

    Has anyone worked with Mono Ammonium Glycyrrhizinate? It is a sweetness and flavour enhancer, I recently came across th… Category: General.

  784. Low sugar high protein snacks ideas

    Hello everyone I'm glad I'm in this forum to ask and get help Special thanks to Mr Food scientist here in the forum for… Category: Product Development.

  785. Liquid Caramel seller

    Hello fellow food Technologist, I am working on benchmarking a seasoning but I am having issues with brown color. Pleas… Category: Product Development.

  786. Freeze dried Mango Cubes

    We want to make freeze-dried mango cubes from the mango pulp. We have tried but the shape gets distorted, also in blast… Category: Product Development.

  787. Coffee production

    Hello, I started working in a coffee mix factory and would like to know more about coffee mixes and mixers and enquire… Category: General.

  788. Cellular Agriculture

    Wanted to see peoples thoughts on this topic. I know it has been brought up couple of years ago, and i am interested to… Category: General.

  790. Processing of spices

    Hey, Any one guide me about green chilli powder, I have some questions - after sun-drying green chilli color is not muc… Category: Product Development.

  791. Spice powder processing

    Hey, If additives adding in soaking should be mention on labeling or not? Category: Regulations.

  792. Processing of corn nut

    HI, Greetings to all Please help to manufacturing of corn nut and what type of corn we can use in producing of corn nut… Category: Product Development.

  793. Honeycomb, Sponge Candy Whipping

    Does anyone now how to make Sponge Candy in large batches like the pros. I use a very thick copper pot that most compan… Category: Product Development.

  796. Wet wipes processing

    I am trying to design a food & water microbial and physio-chem lab in the wet wipes processing industry that I am curre… Category: General.

  797. New product

    Any Suggestion for new product development ideas? For my mini project Category: Product Development.

  800. Fruit flakes with out corn

    Now I'm pursuing M.SC FOOD TECHNOLOGY we want to develop a product we have to choose a fruit flake for our products dev… Category: Product Development.

  801. Carbonated flavoured water

    Is it necessary to add preservatives to carbonated flavoured water (Colorless)? Category: Product Development.

  802. Whip cream crack

    Hello all, I want to discuss about whip cream crack issues. I try not to over whip, maintain a low density (Range betwe… Category: Product Development.

  805. Food Grade Silver Coating

    We want to do silver coating on baked product surface. Please suggest for spray based food grade silver coating (produc… Category: Product Development.

  807. Extruded Corn snacks

    Please house we want to produce extruded snacks from corn. Can any one help with the formulations and procedures to get… Category: Product Development.

  809. Green oils colour retention

    Hello, What is the ideal temperature to reach when making green oils to prevent chlorophyll breakdown? Are there any ot… Category: Product Development.

  812. Carbon dioxide sugar

    Hello friends. Does anyone have any information about the exploding candy process in the mouth that children use as ent… Category: General.

  814. Clumping of gaur gum in salted Cashews

    Hello, I was developing Salted Cashews using the ingredients water, gaur gum, salt. But after pan coating the guar gum… Category: Product Development.

  815. Vanilla flavored seasoning

    Hi there, Has anyone come across vanilla flavoured milk powder based seasoning for corn based (extruded) product? Targe… Category: Product Development.

  816. NOAEL and LOAEL?

    What is the difference between NOAEL and LOAEL? In my thinking the two terms are kind of the same. NOAEL is the level b… Category: Food Safety.

  817. Packaging Grammage method

    Hey, I need guidance about grammage of corrugated box, cardboards and plastic foil -How to calculate? -Used same method… Category: Packaging.

  818. Sugar Paste - Cake Fondant

    Hello, Do you have any idea where can I find a sugar paste - cake fondant machine line? Category: Product Development.

  820. Sodium Nitrite and Caramel Flavour

    Hi everyone, Hope all of you are great and safe. I am currently developing a premix for a cured meat, and we try to inc… Category: Product Development.

  821. Cocoa powder drinks

    Dear All, Kindly assist with formulation of cocoa powder/malt extract drink. For example Ovaltine cocoa drink (powder) Category: Product Development.

  823. Looking for food science bloggers

    Hi Folks, We are looking to partner with food science bloggers, who can write on common topics in bakery, confectionery… Category: General.

  824. Free fat solids of whole milk powder

    Where i can find in bibliography the free fat solids of whole milk powder or any other product, like chocolate or butte… Category: Education.

  826. HACCP canned tuna

    Hi everyone! I'm writing a HACCP plan for canned tuna production, as exercise for my exam (not real...). But I'm a bit… Category: Food Safety.

  828. Durain Ice cream

    The Product Development Centre of the company comes up with a new Durian ice cream. The sensory panelists test the prod… Category: Product Development.

  829. Food Can Packaging

    Hello, I have a recipe and want to do the bottling. is there any suggestion? is there any company can do it for me? or… Category: Packaging.

  831. Post Harvest challenges of Ginger

    Fresh Ginger washed in clean water and stored/transported at 12-13 deg C and 65-75 RH for exports purpose. However, the… Category: Food Safety.

  832. Non-dairy whipping cream frozen

    Low fat Whip topping cream (below 10 % fat) is not properly stable after whipping can we increase it. Category: Product Development.

  833. Chilli powder manufacturing

    I need Chilli powder industrial manufacturing process and spices fumigation process. Please help me. Category: Product Development.

  835. Beginner in food product formulation

    Hello everyone, I´m a beginner in the food industry (I am a food engineer), and I'm having issues at work because I don… Category: Product Development.

  838. Salt inclusion

    Good morning, Colleagues Please could anybody help with with conversion of 12.5g/l to percentage using Mohr's method... Category: Education.

  839. Microbiology

    Hello, I wanted to know if the bacteria Corynebacteria need any enrichment before the inoculation in the Blood agar. Category: General.

  841. Frozen waffle

    Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life… Category: Product Development.

  842. New coffee products

    These days there is a new trend in coffee which is freeze-dried instant coffee cubes. These are quite portable and don'… Category: Product Development.

  845. Titrable acidity

    How to determine titrable acidity in fatty food like butter atOptions { 'key': '6632be4d230e63f0ddcff49464393201', 'for… Category: General.

  851. How to smoothen konyaku jelly product

    Dear All, I'm currently developing a jelly powder premix (like jell-o) consist of carageenan, konjac, and tripotassium… Category: Product Development.

  852. Egg powder making plant

    Request to share your knowledge regarding egg powder making plant and market analysis. Category: Product Development.

  853. Preservation of herbal energy bar

    I'm doing a project on herbal energy bar. I have use dates, oats, banana, sesame seeds, peanut, ashwagandha and honey t… Category: Product Development.

  858. Arabic gum

    can you help me use the arabic gum correctly to give a shiney coating in term of dose cold air duration Category: Product Development.

  860. MicroThermics at Supply Side West

    Viva Las Food Ingredients North America! Come see MicroThermics new innovations, at Supply Side West in Las Vegas on Oc… Category: General.

  862. Cracks on Whipping Cream

    Dear Professionals please guide how to control cracks on whipping cream cake during storage in refrigerator after decor… Category: Product Development.

  866. Multigrain crackers

    Hello, We are preparing multigrain crackers from wheat, barley, sesame, ots, soy and flax seed. How much proportion of… Category: Product Development.

  868. Herbal drink

    I thought of innovating herbal drink. I thought of doing it with soda (carbon dioxide + water).Does anybody have an ide… Category: Product Development.

  870. How do we fortify orange juice

    My query is how do we fortify orange juice with Vitamin D if vitamin D is a fat soluble vitamin. Won't it only dissolve… Category: Product Development.

  871. Smoky taste

    What are prodcuts have smoky taste? Category: General.

  872. Hello from FST desk group

    hello @Roy, Its been a while @Roy is not active in the group for last few days. We hope you are doing good, and probabl… Category: General.

  874. Lemon pickle packages accumulating gas

    I have prepared lemon pickles and put them in sealed plastic bags for sale. But 30% of bags have started accumulating g… Category: Product Development.

  875. Notifications emails

    Hi guys, A new feature applied to FSTDESK. If an email bounced so not reached to your inbox 2 times, FSTDESK system wil… Category: Announcements.

  876. Artisan wine production

    Hello everyone, I’m jumping into the journey of making red wine in small scale in an artisan way. After some research I… Category: Product Development.

  877. Multigrain cookie

    Which different ingredient should I add in multigrain cookie mix? Category: Product Development.

  879. Flavours for bakers

    Hello Team, I am currently doing a project on flavours for bakery The challenge is the flavours are heat labile The fla… Category: Bakery.

  880. Carbonated protein drink

    Anyone have an idea about wat will be the best ingredients to be added to make carbonated protein drink. Category: Product Development.

  881. Strawberry yoghurts without bleaching?

    Please what is the best organic strawberry colour that can be used for strawberry yoghurts production without bleaching… Category: Product Development.

  884. Spicy chocolate

    Can any one tell me easy method to get spicy chocolate for couverture chocolate Category: Product Development.

  886. Opportunity

    Hi Food science and Food Engineer, I am looking for members (Master students preferably) to join my team for this onlin… Category: News.

  888. Garlic Paste

    How to avoid greening of garlic paste in industrial scale? Category: Product Development.

  889. US MRL database

    Dear colleagues, does anybody know US MRLs for these residues in meat (all species)? And how to check US MRL in the Int… Category: Food Safety.

  892. Turkish standard for Boza

    Hi everyone! I'm an italian student and I'm writing an essay about Turkish beverage Boza. I found the Turkish Standard… Category: General.

  893. Baked Banana Chips

    Hello! I am looking to get some suggestions as to what parameters should be kept in mind to develop a non-fried/baked B… Category: Product Development.

  894. Duck egg formation

    How duck egg formed? Is it same as chicken or different? Category: Education.

  895. Retort control of food engineering

    Hello I have a project about Retort control of food engineering are there any specific references that I can search thr… Category: General.

  896. Validation Allergens

    Hello, any advice for validation of allergens. Is for validate absence of milk in chocolate machines, for FSSC 22000 im… Category: Food Safety.

  899. Food Supply Chain Management

    Hi everyone! Trying to reach out to people working in fscm sector as Quality Assurance Professionals. Pls connect. Category: General.

  901. TAMARIND candy

    Does anyknown known the basic process to make TAMARIND candy in commercial way. Normally in indian its call imli candy Category: Product Development.

  902. Chicken feather to edible meat

    Through internet. I came to knew Sorawut Kittibanthorn have convert chicken feather into meat. Does its possible?. What… Category: Product Development.

  904. Analysis of Annona Squamosa

    Hi food scientist and technologist please can someone help me in the analysis of Annona Squamosa... Am working on a pro… Category: General.

  905. Shredded Halva

    Hello everyone, I’m trying to make shreaded halva (which has hairy texture) but I’m getting a hard and chewy texture, c… Category: Product Development.

  906. Hydroponic produce sales

    Hello i am looking for assistance in hydroponics produce sales. Any help would be appreciated. Category: Product Development.

  912. Food Safety Supervisor training

    I'm working with Centre for Public Health and Food Safety and if food handlers/ caterers/ managers/ supervisors/ profes… Category: Education.

  913. Soft texture chocolate

    May I know how to get or produced soft texture chocolate in compound Category: Product Development.

  917. Disinfectants

    Can we use Apple seed powder as disinfectant in food industry? Category: Food Safety.

  918. Alternative proteins and extrusion

    Recent research focus on vegetable alternative to meat products. However it remains a challenge to prepare the highly d… Category: Product Development.

  919. Anyone using E471 in biscuits

    Hi, We are traditional biscuits manufacturer which have high fat, milk content looking to extend shelf life and taste.… Category: General.

  920. Control the crystalisation

    Hi, problem is that i can make a sandal syrup but here crystallisation occour again and again so how we can control the… Category: Product Development.

  922. Formulation

    Guys i want to learn about formulation, and to make recipes from zero, you guys have something that i can read or if yo… Category: General.

  923. Feedback request

    Dear All, I need your feedback about FSTDESK to improve it, i would like your time to leave a feedback. You can leave y… Category: Announcements.

  924. Bioprotection

    From; Did you know that by spraying good bacteria in really large numbers on the surface of food, they can out-compete… Category: News.

  925. How i can get job in food sectors

    How can I get a job as a Food Technologist overseas? I have completed masters in Food Technology, however, I find that… Category: Career.

  928. Survey Thesis

    Hello friends. I'm going to write a survey thesis for my master's. I need a research topic, I would be happy if you sha… Category: Education.

  930. Manufacturing of tahina

    Hello, How to manufacture tahina and it’s by product hummus in can and to increase shelf life by freezing? Thank you. Category: Product Development.

  931. Soft drinks with libido booster

    Hello We want to make a coffee flavoured CSD with libido boosting properties. Please help me on any suggestions about s… Category: Product Development.

  932. Turmeric Latte

    How to develop turmeric latte? Category: Product Development.

  937. Food Preservation

    How to preserve ginger, garlic, coriender leaves, coconut paste for at least 6months or more? Natural preservatives pre… Category: General.

  938. Sweet Cookies

    Hi everyone 👋 We need help to increase the volume of cookies without increasing the weight of it's. Please give better… Category: Product Development.

  940. IFT FIRST Virtual Conference

    As Ricky Bobby says, "If you ain't FIRST, you're last." MicroThermics will be presenting: UHT/Aseptic Processing Consid… Category: General.

  942. Sagi and samo biscuits

    I have to make biscuits from sago and samo rice so which other ingredients are to be used for enrichment Category: Product Development.

  943. Paneer quality

    What is region of foam generation in paneer child water tank.plz give me suggestions Category: General.

  944. Spice jam project

    We have a spice jam project. Can you give your suggestions? Which spices go well together? Category: Product Development.

  945. Shelf life determination

    Is there any method to determine the shelflife of a product within 1 or 2 weeks? Category: General.

  946. Extraction of enzymes

    How do I extract enzyme and what is there role in mango pulp processing. Category: General.

  947. Protein Chiwda

    Which ingredients can add for protein Chiwda? which does not contain carbohydrates n should nutritional chiwda. Category: Product Development.

  948. Leaf extraction

    I need to extract of some phytochemicals of leaves with ethanol. What should be the ethanol concentration? Category: General.

  950. Inversion of glucose by enzyme

    Hello friends. As you know, the use of Glucose and Fuructose inverted sugars, known as corn syrup, is common in the wor… Category: Product Development.

  951. Chocolate fortification

    How can we fortified chocolate and what ingredients to be used for the fortification. How can we improve quality Category: Product Development.

  952. Potato Thins Manufacturing

    Hi, can someone help me with the Potato thins manufacturing process (plain/flat form of PRINGLES) and and what all addi… Category: Product Development.

  956. Recyclable packs and cooking bags

    Hi there, I work for a poultry company and we have a project to change our packages for recyclable. I'd like to know if… Category: Packaging.

  957. Soybean Processing

    Hello Everyone...I need your innovative Suggestions for Soybean by Products/ Soy based nutritious products. Category: Product Development.

  958. Food quality

    How could I use UV - VIS Spectrophotometer in food quality? Category: General.

  959. Coating On Nuts

    Hello, This is Sachin Dhiman, We need to produce flour coated Roasted nuts (peanut). Currently We are using sugar syrup… Category: Product Development.

  960. Reduce Powder Odor

    Hello, Is there a way or a technique to reduce the odor of the powders? Category: Product Development.

  961. Further studies

    Hi there, I am a Bsc. Foodtechnology graduate. I am planning to do my masters degree in Food and nutrition. Will there… Category: Career.

  963. Understanding Coffee Flour

    Hi, I am trying to find some knowledge on coffee pulp flour or coffee flour to make biscuits and other products. I see… Category: General.

  964. Career advise

    I'm a food science and technology graduate. I want to major in food product development, which online course is the bes… Category: Career.

  966. FST related Youtube channel idea

    Assalam o Alaikum; After graduation, I decided to make a youtube channel related to my field. please suggest which type… Category: General.

  967. Honey Research

    Any body wants research on honey or needs any guidance on honey research can contact me Category: Product Development.

  968. Single service butter

    Anyone know of a good co-packer for single service butter? We want to include it with our ready to eat popcorn bag. I w… Category: Packaging.

  970. Wellcome all

    Hi everyone, I’m new in FSTDESK. I’m interesting on This app To increase communication in the field of work and know wh… Category: General.

  971. Viscous Product Processing Webinar

    Viscous Product Processing – a Developer’s Guide to Lab UHT & HTST Processing START DATE:7/1/2021 START TIME:2:00 PM ED… Category: Product Development.

  972. Raw materials price

    Hi everyone, I'm new in FSTDESK. I'm interesting on your opinion on the increasing price of raw materials, in particula… Category: General.

  973. Lemon juice

    Hi, I will produce lemon juice. But they say the protective prohibition. How can I prevent deterioration. Thanks. Category: Product Development.

  975. MicroThermics 3-D Virtual Booth

    Why wait? One month until the Institute of Food Technologists (IFT)] virtual conference July 19th thru 21st, and come t… Category: General.

  977. Pomegranate syrup

    Hello, We produce natural pomegranate syrup. but as the product is natural without additives, yeast has developed. Even… Category: Food Safety.

  978. Milk jam shelf life

    Hi, I trying to develop milk jam. What are the best practies for milk jam with a long shelf life? Thank you. Category: Product Development.

  979. Gummy Candy! (Need sugar or not?)

    Hi All! What can we put to make Gummy Candy rather than sugar (let's say we want to make sugar-free gummy candy)? And w… Category: Product Development.

  980. Flavours for ice cream

    Hello Team 👋 I am asking for a simple ice cream recipe without whipping cream, no condensed milk and without the ice c… Category: Product Development.

  981. Baking - Improvement in crumb whiteness

    Dear Team, Can you suggest how to improve crumb whiteness for egg based whiteforest cakes.I have observed an improvemen… Category: Product Development.

  982. Room temperature stable chocolate

    Please house...how can I produce chocolate that will remain stable in room temperature not hard not melted? We want to… Category: Product Development.

  984. Biscuit and bakery products

    Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the bi… Category: Bakery.

  985. Job roles and skills requirements

    Hi, I would like to know what are the options that we have with applied food safety and quality management? And what ar… Category: Career.

  986. Jam production

    Hey guys. I'm working on product development using baobab as a pectin source instead of industrial pectin. My jam howev… Category: Product Development.

  987. Shelf life of Fried Shallots

    Hi Team, What would be the shelf life of the fried shallots kept in room temperature in air tight container. Ingredient… Category: Food Safety.

  993. Beer filtration

    Hello, I want to make a beer filtration experiment in laboratory conditions, and I want to use filter powder, Can you g… Category: General.

  994. Planned server maintenance

    Hi All, At 21:00 (UTC) FSTDESK's servers will be under planned maintenance for 1 hour. At 22:00 (UTC) FSTDESK will be a… Category: Announcements.

  995. Dairy suppliers in UK

    Hello everyone, pls suggest a good dairy in UK for dairy based creamers, SMP and WMP supplies. We are developing tea la… Category: General.

  1000. Clean down strategy

    Hi I am currently working on line clean down strategies to remove allergens and species after a line clean down. Any su… Category: Food Safety.

  1001. Job opportunities

    Hello team Does any one knows legit online platforms for carrier advancement and party time jobs Category: Career.

  1002. Vanilla Powder

    Please I need advise. Vanila beans are dark in color...how is white vanilla powder made? Category: Product Development.

  1005. Legal requirement

    hey, is their any legal requirement of fried onion product related to categary name, product description etc according… Category: Product Development.

  1006. Lactose Free Probiotic Frozen Yogurt

    I have attached the details of production and benefits of lactose free probiotic frozen yogurt. Lactose Free Probiotic… Category: Product Development.

  1009. Plant based sea food

    Hi, I'm working on plant based sea food and trying to achieve the texture of an actual animal product. Can anyone sugge… Category: Product Development.

  1010. Flavour extraction

    Hello guys. Any idea on how to extract flavour from fruits? How do i go about the production of concentrate from fruits… Category: Product Development.

  1011. How to use isoamyl acetate

    Can anyone help me about how to use isoamyl acetate directly for carbonated/other non-alcoholic beverages? Can I use it… Category: Product Development.

  1013. Masters in food science

    Is London metropolitan University a good college to do ms in food science. Category: Education.

  1014. Party time jobs

    Hello team Does anyone knows platforms for part time jobs? Online specifically 😎 Category: Career.

  1016. Beverage & inventions

    Can I make NA beer using same things like hops extract/Malt extract/flavored syrup/Carbonated water etc. But without fe… Category: Product Development.

  1017. Protein chips

    We are expecting Nacho Shapes baked protein chips formulations and product ideas we also looking for status during on e… Category: Product Development.

  1018. What do you think about GMOs?

    Hi all, What do you think about GMOs? Here are some explanations from FDA. GMO foods have been available to consumers s… Category: General.

  1019. Tomato paste

    hey, i'm using cold break tomato paste for cuisine and iam using this in ketchup manufacturing plz suggest? so it is qu… Category: General.

  1020. Hot-filling process for sauces

    I'm developing a dipping sauce, and during the mixing phase I need to work at high temperature. At this point I have th… Category: Food Safety.

  1021. Therapeutic agent

    What kind of theputic agent can be incorporated in bread? Category: Product Development.

  1022. Plant based oat milk

    Hi guys, I'm developing an oat milk but I'm facing problems wrt foaming and application. It gets bitter when mixed with… Category: Product Development.

  1024. E. coli and Food Safety

    Although most kinds of E. coli are harmless, some can make you sick. Learn about the kinds of E. coli that cause diarrh… Category: Food Safety.

  1025. Plastic rice

    In Market. we came ko known that.when we cook a rice and make it round. its bounce like a ball. what is the main reason… Category: Food Safety.

  1026. Food products from Ukraine

    Hi. We are company MALYAS from Ukraine. We sell agricultural products from Ukraine to the whole world. I understand tha… Category: General.

  1027. Spring roll sheets

    Hi Team, We are undergoing the process of installing a spring roll wraps making machine for our existing vegan spring r… Category: Product Development.

  1032. MicroThermics 2 Minute Video

    https://vimeo.com/517421989 MicroThermics is the global leader in small scale UHT/HTST/aseptic processing, and we just… Category: General.

  1034. Caramelized onions

    Hello everyone! Trying some new products! I just started researching the caramelized onions. I tried a batch in my doub… Category: Product Development.

  1035. Calculations of recipes

    Hi good morning... Is there any book to learn how the food recipes will calculate like dairy products in factories. tha… Category: Product Development.

  1036. Water analysis result

    Please can someone help me with best ways of treating high salinity and hardness in treated water being used for cookin… Category: General.

  1037. Development of a probiotic beverage

    I am planning to develop a probiotic beverge using Indian gooseberry extract, Lactobacillus acidophillus , sugar, lime… Category: Product Development.

  1038. Marshmallows texture improvement

    I'm experimenting to make lollipop marshmallows My ingredients are below; Sucrose Glucose Dextrose Salt Sorbitol Potass… Category: Product Development.

  1040. Polishing for sugar coated dragee

    Hi everyone please let me know how to do polishing of sugar coated dragee using wax lined pan. How to apply wax on coat… Category: Product Development.

  1043. Whipped cream powder

    Is there a recepie for making whipped cream powder using laboratory spray dryer? 💙 Category: Product Development.

  1044. Plant based meat formula

    Please anyone to help with advise on formulations and procedures to produce Plant based meat? Category: Product Development.

  1045. Legumes heat treatment

    Good day professional, I'm trying to treat legumes through freeze drying, due to off-flavors, bad odours cause by the p… Category: General.

  1047. Nigeria cocoa beans for sale

    I have cocoa beans for sales...please interested people should indicate interest or help link me to companies that will… Category: General.

  1048. Sodium citrate from starch

    Anyone has idea on Production of sodium citrate from starch? Process, formulations, e.t.c.will be appreciated Category: Product Development.

  1049. Plant based milk

    Have anybody worked on plan based milk using soy Category: Product Development.

  1050. Icing sugar

    Can anyone help me for icing sugar Category: Product Development.

  1051. Mixed fruit jam

    My mixed fruit jam Is forming foam while cooking and same remaining in cups also after filling. How to avoid the foam i… Category: Product Development.

  1052. How to find Hue angle of fruits

    Hi, Please let me know how to find hue angle. I need hue angle of fuji apple fruit. how i can calculate its hue angle.… Category: General.

  1053. About paratha or chapati breakage

    I am working in flour based frozen foods factory. But frequently we faced complain for breaking of Paratha or Chapati.… Category: Product Development.

  1054. Shelf-life in cake

    Hi everyone, I'm developing a recipe for a cake with aw similar to a brownie, aiming to a shelf-life of approximately 6… Category: Product Development.

  1055. Lima beans

    Please what product can I develop with Lima beans? Category: Product Development.

  1057. Whipping Cream

    Dear Food Technology Professional, I'm looking whipping cream recipe Could you please help me out. Many thanks in advan… Category: Product Development.

  1058. Sausage hard problem

    Hellw everyone, I am facing a sudden problem. After fry in oil chicken Sausage outside becoming very hard but inside is… Category: Product Development.

  1059. Freeze drying for ready to eat foods

    Hello Everyone, I have been reading up about freeze drying technique and I find it very interesting & good method for p… Category: Product Development.

  1061. Marketing food products online

    Any advice on how to market food products derived from food product development online? And how to attract investment t… Category: General.

  1064. Retain white color in sweets

    hey, which additive is used to slow down browning reaction in canned sweet products Category: Product Development.

  1067. Frozen dairy cream 35% fat

    I am working on Dairy frozen cream pasteurized only not UHT. Issue/ problem of phase seperation when the cream is thawi… Category: Product Development.

  1069. Meat dry texture issue

    hey, i need suggestion of experts my meat product after retort is dry texture, i will try to use sodium phosphate or so… Category: Product Development.

  1071. Infusion of salt in ghee

    How can we infuse Himalayan pink salt in ghee without using water? I tried whisking salt into ghee but the problem is w… Category: General.

  1072. Mango pulp usage and standards

    Hey, I have mango pulp which has 24 brix and 0.84% acidity Is this mango pulp is used for food juice, necter? And if th… Category: Product Development.

  1073. Project proposal

    Topic: proximate, antinurtritional nd pasting properties of fufu made from sweetpotatoe nd cocoyam flour. Please I need… Category: General.

  1074. Closure inner ring damage

    Dear all, My Mango juice is filled in the PET bottle and the closure inner seal intigrity bore plug damaging and allowi… Category: Packaging.

  1076. Idli dosa batter

    I would like to make Indian idli and dosa batter using insitu fermentation technique in poly packs. After attaining req… Category: Product Development.

  1078. Preservatives

    Sodium benzoate What's your views are about this preservative In a product like Dates based energy bar which contain 99… Category: Food Safety.

  1079. Technical Report

    Hey guys I’m trying to write a technical report for a cake, I’m searching for a real example, can you point me in the r… Category: General.

  1081. Vegan product

    Hi guys im actually a student I would like to innovate something which is fully a vegan based product. So can I get you… Category: General.

  1082. Pasta problem

    we have problem in pasta line, some white color appeared inside the product, how we can resolve it Category: Product Development.

  1083. Edible cups

    A Hyderabad based research company launched "Eat cup", which is made from natural grain products and is completely edib… Category: Packaging.

  1085. Energy dates bites balls formula

    Hi I would like to ask the experts about such formula recipe for making a date balls with flavors and with or without f… Category: Product Development.

  1087. Mayonnaise and sauces production

    Hello everyone! I am excited to see such an interesting website! My question is how can i extend self life of mayonnais… Category: Product Development.

  1088. Mango Fruit Drink Recipe

    Hello everyone! With due respect I want to prepare mango fruit drink. Suggest formulation please. I want to use 10% man… Category: Product Development.

  1089. Shelf life extension of hummus

    Hello everyone, How can we extend the shelf life of hummus to 3 months under ambient conditions? What are some of the p… Category: Product Development.

  1090. Creme brulee cake

    Hi everyone, would like to ask for recommendations on how to prolong the 'crunch' of a creme brulee topping. We plan to… Category: Product Development.

  1091. Instant custard cream

    I would like to ask, if it is possible with a 60-65% moisture, to drop down the aw, below 0,85, of an instant custard c… Category: Product Development.

  1093. Protein powder formulation

    Hello! I wanna develop a vegan based protein powder with 50% protein and minimal processing. Please do suggest ideas fo… Category: Product Development.

  1097. A cup of coffee

    hi, I am azizah and interested about cold coffee. BTW I am from Indonesia, there are arabica coffee and robust coffee.… Category: General.

  1098. Fortification fish in tortilla chips

    Hi, I am azizah. From Indonesia. Now I am final year student in Food technology. My research about fortification spyrae… Category: Education.

  1099. Color issues in milk desserts

    Hello, Please can you help me to find a solution for my problem related to milk color. Dessert prepared from milk like… Category: Product Development.

  1101. Vitamin C lyposome

    Has anyone innovated vitamin C lyposome, need some guidance on this. Category: Product Development.

  1103. Sweet potato beer

    Please suggest me information and guidelines for making SWEET POTATO BEER AND BREWING TECHNIQUES. Category: General.

  1106. Mango Juice issue

    Dear all, My Mango juice with 12% Mango pulp and pectin as stabilizer has been separated with in 5 months as clear liqu… Category: Product Development.

  1107. Food safety and quality culture

    Dear Respected members, I want to develop food safety and quality culture plan.I need help in this matter Category: Food Safety.

  1108. Ccp decision tree and ra matrix

    HI, All Hope you guys are doing well.Can anyone help me out with the following question What are the main difference of… Category: Food Safety.

  1110. Dragee shining

    hi every one; i need to know how much gum arabic (E414) to make the chocolate dragees shine Category: Product Development.

  1111. Auto biscuits line

    I am vary excited to hard working Auto biscuits plant products Development working. Because all products problems and d… Category: General.

  1112. Personal Career development

    Hi, I am recent master graduate in Food Process Engineering and I would like to specialize in food safety and would lik… Category: Career.

  1113. Vegan ice cream development

    Hi all, I am currently developing a vegan ice cream (legally a vegan frozen dessert). I was wondering if anyone can adv… Category: Product Development.

  1114. Denaturation and coagulation

    Hi, I'm teaching yr 12 Foid Studies for the first time next year. The students need to be able identify changes in chem… Category: Education.

  1116. Project for food industries

    O group with me, a research is coming out, I wish someone had a new idea about manufacturing products or making use of… Category: Product Development.

  1117. Snack products ideas

    Need some innovative ideas for snack products. Can anyone share any idea please. Thanks in advance Category: Product Development.

  1118. Login with Google feature removed

    Login with Google feature removed. If you did not set a password or if you do not know your password, please reset it. Category: Announcements.

  1119. New product development

    Hi guys. I studied food science and technology and cant get a job, may you please help with ideas of a product developm… Category: Product Development.

  1121. Brain storm

    Hi everyone! Currently I work at a fruit company as a Food scientist. I would like to know what you really think about… Category: Product Development.

  1122. Hazards risk assessment

    Helo Respected members, I need help in creating the hazards risk assessment of food raw materials, i want to include ra… Category: Food Safety.

  1123. Cold Coffee

    Assalamu alaikum. Hello All, I want start business of Cold Coffee. Already i am working in R&D department a reputed com… Category: Product Development.

  1124. BBQ sauce Recipe

    Can any one help me by providing BBQ sauce Recipe? It will be really greatful for me… Category: Product Development.

  1126. Shelf life of vegan curry paste

    In pouch packaging what will be the shelf life of curry paste and how much it differs from a glass jar Category: Product Development.

  1128. Color adjustment

    We use 184 g Allura red colur in 211kg how much colur will be use in 1kg batch? Category: Product Development.

  1129. Cream, infused oil and sticky fibers

    Hi everyone! I'm trying to create a range of seasoning products. The idea is to conserve a flavor of one specific ingre… Category: Product Development.

  1130. Help solve problem of sponge cake

    Dear all, This is the problem of the sponge cake that I am dealing with. The cake rose well, but in the middle of the c… Category: Product Development.

  1132. Regarding food safety

    Can anyone tell international regulations of frozen snacks in any 2 countries? Category: Food Safety.

  1134. Cold instant Coffee

    We have a problem with the product life of cold coffee recipe. It gets spoiled after 3 months under refrigerator temper… Category: Product Development.

  1137. Dates and Nuts based Energy Bar

    Hi I hope you are all doing well I need guidance of expertise. Pl cooperate I am working on the development of Dates an… Category: Product Development.

  1139. Gluten- free lentil chips

    I have a gluten-free lentil chips project. I have to create a production line for these chips. I have created the proce… Category: Product Development.

  1140. Chocolate bars

    Can anyone suggest me the alternate of sugar in trail mix bars(Multigrain bars) Category: Product Development.

  1141. Why Conducting Regular Audits?

    Even if your business’s HACCP is highly effective in theory, it won’t prevent contamination unless actual practice line… Category: Food Safety.

  1143. About the Consulting category

    A category about food science, food technology, food production, quality management etc. consultancy services. Category: Consulting.

  1144. Soft drinks syrup

    Hello does anyone knows about soft drinks syrup pH before and after adding sugar? Category: Product Development.

  1147. The Food Safety Foundation

    Hello everyone! I have started a website to collaborate on food safety. You can check it out here. https://www.foodsafe… Category: General.

  1148. Extract oil from dry chilli

    Is it possible to extract oil from dry chilli, by using a deoiling machine, and if it is, can you explain the process? Category: Product Development.

  1152. Please help me with my contract

    Hello all you amazing food scientists! Would someone be able to send me an example of a terms of sale contract? I will… Category: General.

  1153. Aflatoxins content

    How to reduce Aflatoxins content of any food crops Category: General.

  1154. Novel techniques for preservation

    Hi everyone! kindly suggest me novel techniques/technology which have no side effects and can be apply for fruit (i.e.… Category: General.

  1155. Home type water purifiers

    Hi All, What do you think about home type water purifiers? Do you think they are good systems and they not effect human… Category: General.

  1156. Food processing business

    I am interested in starting a food manufacturing business in greater Toronto area and was looking for partner/investor.… Category: General.

  1157. Food fortification

    Can anyone heard about the fortification of meat protein in pasta for enrichment. Category: Product Development.

  1158. Oil darkening during Refining process

    Hello all, I am working on new type of oils and fats which has very good emulsification properties for personal care ap… Category: Ingredients.

  1160. Masa Flour

    is anyone have idea about masa flour manufacturing? Can you share details about dryer used for masa flour? Category: Product Development.

  1161. Food Day ideas

    We are going to celebrate food day next week Please give me some idea what unique and new we can do Please guide me I d… Category: General.

  1163. Food Safety Plan Builder

    The U.S. Food and Drug Administration's (FDA) is a tool designed to assist owners/operators of food facilities with the… Category: Food Safety.

  1164. Wheat milling proccess

    Iam interested start wheat mill what and all requirements for government legal approaches and legal documents. any body… Category: General.

  1165. Determine drying kinetic

    Can everyone teach us to determine drying kinetic of product? We have weight of product versus time and also Moisture c… Category: Education.

  1166. Organoleptic properties of food

    Hi all! Is there a database/website where I can find information on the physicochemical or organoleptic properties of n… Category: General.

  1167. What is migration?

    Nowadays, there is no immediate consumption of the products produced. Foods should have a long shelf life and be kept s… Category: Food Safety.

  1171. Scholarships

    Hi everyone. I'm looking for good formats to write a research proposal and research motivation for food science. Category: Education.

  1174. Reg. Join this group

    I am very thankful that I became member of this Food Science & Technology desk. Regards, Dr.P.R.Meena pH.D. (Food Sci.&… Category: General.

  1175. Career development

    Can someone advise on soft skills to learn as a Research and product developer Category: General.

  1177. New challenges for food engineers

    Have you got any list of challenges to be solved in food production, food preservation, food technology, food science,… Category: General.

  1178. Research idea

    I have plan to do research on waste utilization of fruits and vegetables so some fruits and vegetables peels has good a… Category: General.

  1179. Food biotechnology

    Please help me research topic on food biotechnology or food microbiology for my masters Category: Education.

  1180. Antimicrobial film

    Hey, I am here to know about the scope of antimicrobial film to prevent microbial spoilage of food. Category: General.

  1181. Thickness of a souffle

    How do you calculate the thickness of a "Souffle" knowing that it is cooked in a convection over at 180 degrees celcius… Category: General.

  1182. Fungus growth

    We had kept few pulp drums in 8 deg cent. Temperature for a month and suddenly changed temperature to 25 deg cent. Then… Category: Food Safety.

  1183. COVID pandemic

    Hello everyone, I need to reply a search from the Australian government and I’d love to hear different opinions from di… Category: General.

  1186. Sedimentation issue in mango juice

    How to avoid Sunset yellow and Tartrazine colours sedimentation issue in mango juice. Please help me out on the above s… Category: General.

  1190. Sensory evaluation training

    I need to prepare a sensory evaluation training for R&D and QA teams. I was part of a trained pannel but I don't have e… Category: Education.

  1191. Heavy metals

    Can someone send a link where I can find maximum levels of heavy metals in fruit juices (more concretely blueberry juic… Category: Food Safety.

  1192. About career

    Hey guys, I'm third year food engineering student.I have a doubt, Is it necessary to take mtech to work in abroad or Bt… Category: General.

  1194. Brainstorm - daily problems

    Hello everyone! I m Ana, a food engineering from Brazil! Recently I started a course about UX Design, and I thought of… Category: General.

  1197. Gluten-free flour

    Hello All! Really need your help. I am curious about Bob's red mill gluten-free flour. Do you have insight what kind of… Category: Bakery.

  1198. Sensory Evaluation

    Need More About This Topic, So Please Help. Category: Product Development.

  1199. Food business

    Can someone share me ideal on type of food business you can do with 200k Category: General.

  1200. Artificial sweeteners

    What all could be the side effects of artificial sweeteners in whey protein supplements rather than flatulence and bloa… Category: General.

  1201. Dry ginger and chilly powder

    I am doing research on phytic and antioxidant property of try ginger and chill powder. would help providing the knowled… Category: General.

  1203. Meat storage

    Hi friends My self a food technologist in a meat processing factory. We sell fresh cut beef steaks MAP packed, in the m… Category: Food Safety.

  1204. UV lamp use in production area?

    In the previous period, and due to the COVID-19 situation we have seen a lot of things implemented in the production ar… Category: Food Safety.

  1205. Casein Coagulation

    Why Casein Coagulates on renneting or acidification? I want a technical ans related to chemistry and charge...please he… Category: Dairy.

  1207. Food safety

    What is food safety culture? Category: Food Safety.

  1208. Food Irradiation

    Irradiation is physical treatment of food with high-energy ionising radiation to: Destroy micro-organisms, viruses, bac… Category: Food Safety.

  1209. Serving Size - Whey Protein

    Hello group! I have a question about serving size that I would love some feedback on. Should I account for moisture in… Category: Packaging.

  1210. Bag Seal Inspection

    The Q Seal Flow Wrap system checks the seal integrity of food bags packed on a vertical form fill machine. It detects f… Category: Packaging.

  1211. QMS Survey

    Hello All, My company iMonitor specializes in building software for the food industry as a whole. We are currently buil… Category: General.

  1213. Cold storage

    Can anyone brief me about the ZECC(zero energy cool chamber) and CCSR(charcoal cool storage rooms)? Category: Food Safety.

  1216. Career help

    Though I'm just a student till now and each & everyone on this platform is more experienced than me, I would like to as… Category: General.

  1219. Research paper 1

    Hi my field is food engineering and I got an offer to publish paper in market field topic is coutomer behavior in covid… Category: Education.

  1221. Canteens and Restaurants

    How can I completely prevent flies from coming into the dining area in my canteen or restaurant. I have already install… Category: Food Safety.

  1224. Food Safety Change of Thought

    Am getting annoyed each time people stick around and speak about Food safety being each one's BUSINESS!. It is never ev… Category: Food Safety.

  1227. New food preservation technologies

    Hi all, Of course there are a lot of articles about new food preservation technologies on the net but i am wondering is… Category: General.

  1230. Water testing method

    determining residual chlorine by iodometric method using acetic acid, potassium iodide, starch indicator and than titra… Category: General.

  1232. Research Help

    Is there anyone, who want help in doing research and publishing paper. I'm an undergrad student looking for a senior re… Category: General.

  1233. Tenderization of chicken

    Diethylstilbestrol is a synthesis, non-steroidal form of estrogen hormone. It is used in broiler chicken as feed adjunc… Category: General.

  1234. Browning of Chilled Raw beef patty

    Dear all, Is there any method to stop or reduce the browning of raw beef patty.. we dont want to add any artificial pre… Category: General.

  1235. NEW - FSTDESK Android APP

    Dear FSTDESK Android APP users; we had some problems about updating the our app so we published a new app for FSTDESK.… Category: Announcements.

  1236. What is food coloring agent?

    Hey food technicians! I recently found myself with allergic reaction because of coloring agents. Later, I found that in… Category: General.

  1237. Chip Curvature designing

    Most of the time, I wonder why potato chips are designed as curve one? Later, I found out this technical terminology be… Category: General.

  1238. Research paper

    Hi is there any way to write research paper in Food technology field without using laboratory, as now a days students h… Category: Education.

  1239. Food packaging

    Do you think fast food chains pose hypocracy in terms of the 'environmentally-conscious' food packaging that they use j… Category: Packaging.

  1240. Fruits usage in soft drinks

    calculate food content of product when using a concentrated food preparation And What kind of problem arised for the us… Category: General.

  1241. Waste generated at restaurant

    Last weekend I went to kolachi do dariya l saw a restaurant management being a food technologist its my duty to observe… Category: General.

  1243. Food safety culture

    Dear all, Do you have any good practices how to encrease food safety culture on the plant if 40% of the employees are t… Category: Food Safety.

  1244. Food fraud

    Recently I brought an organic nutritional supplements. Later I fought it as non organic products by referencing nutriti… Category: Food Safety.

  1245. Water Storage Rooms

    Dear Food Safety Colleagues I have an inquire related to water storage rooms under ground. What are the required Food S… Category: Food Safety.

  1246. Rice Water

    Random non scientific/academic question regarding saving the water rinse from rice washing. I was told saving that wate… Category: General.

  1248. HACCP & COVID-19

    Hi Everyone, I would like to know if you are including in your HACCP as Biological critical control point the COVID-19… Category: Food Safety.

  1249. Buffet Best Practice

    Dear all, Can someone explain what is the best practice for Buffet style during COVID-19? Category: Food Safety.

  1251. Honey Adulteration | Test methods

    Get to know how serious honey adulteration is and what tests are available to identify its authenticity. https://youtu.… Category: General.

  1255. Vegetables sanitation

    How to sanitise vegetables and fruits, domestically and commercially? Category: Food Safety.

  1256. Oil and fats adulteration

    can any one share detail note onRapid detection of fat adulteration in bakery products using Raman and near- infrared s… Category: Food Safety.

  1257. Open Ended Question

    Are food scientists/technologists great cooks/chefs as believed? Discuss? Category: General.

  1259. FOODNEC Connects you with food

    Welcome to Foodnec! A community for Food Industries, Food Engineers, Food Scientists and Food Academicians. For collabo… Category: General.

  1260. Standard operating procedures

    Hello Food technologists, I would like anyone working in the quality control department to provide me with a sample San… Category: Food Safety.

  1261. Food Adulteration - A Rising Problem

    Day by day food adulteration becomes a great threat to us. Here are some basics of adulteration and adulterants Most im… Category: Food Safety.

  1262. Decision tree

    Hi all Kindly i want to make a systematic decision related to categorization of control as CCP or OPRP Ie. How can i di… Category: Food Safety.

  1268. Thanks to FSTDESK members

    Hello, i want to say thank you to all FSTDESK members for their contributions and also especially to our top contributo… Category: Announcements.

  1271. Adulteration in Banana

    Recently I heard a news about the adulteration in banana where yellow banana peels are coated with red dye. Red banana… Category: Food Safety.

  1272. Are seeds of apricots toxic?

    I heard that British food safety agency..declaierd it toxic to eat seeds of apricots. however we are eating since child… Category: General.

  1273. 6 Free Webinars

    Hey guys, I've just put 6 of our webinars that we conducted for the Australian Institue of Food Science and Technology… Category: Food Safety.

  1274. 3D Food Printing

    I have attached a presentation on 3D Food Printing. 3D FOOD PRINTING.pdf attachment (938.6 KB) Category: General.

  1278. Education on Food Technology

    Dear all, Hope you are doing well I am kindly asking if someone could help me with an opportunity to continue my studie… Category: Education.

  1279. Partially Hydrogenated Fats and Oils

    For those in the food manufacturing industry, are you transitioning away from the use of partially hydrogenated fats an… Category: Food Safety.

  1280. Brc Issue 8

    Hello! Goog morning respected members! I am doing work on brc issue 8 internal audit..i am facing difficulty in 1.1.2 c… Category: General.

  1281. Deuterium oxide

    Can any one say its advantage as well as disadvantage of Deutium oxide.. How it can be remove from processing Category: General.

  1282. Fake alcohol

    How to identify fake or illegally produced alcohol and guidance on the dangers of consuming these products. Fake or ill… Category: Food Safety.

  1283. Plastic in our food?

    This study is a real eye opener! Plastic pollution has been well documented in natural environments, including the open… Category: Food Safety.

  1285. A Research Topic

    Research topics are generated from problems in your field of study; (unknown, unclear and unsolved issues that are of g… Category: General.

  1286. MyHACCP an useful tool

    MyHACCP Helping you produce safe food MyHACCP is a free web tool that will guide you through the process of developing… Category: Food Safety.

  1287. ISO 22000:2018

    Hi all Kindly, can anyone explain to me why the definition of food safety hazard changed in ver.2018 And the phrase ""o… Category: Food Safety.

  1288. Escherhichia coli O157: H7

    Enterohaemorrhagic 𝐸𝑠𝑐ℎ𝑒𝑟𝑖𝑐ℎ𝑖𝑎 𝑐𝑜𝑙𝑖 O157: H7 is an important food-borne pathogen. People who ingest this b… Category: Food Safety.

  1291. Specific gravity method

    What is specific gravity method of food analysis and it's applications. Category: General.

  1292. Adulterations in Bread

    Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flou… Category: Bakery.

  1295. Artificial wheat

    What is the artificial wheat? How is it? Why is it done? Category: General.

  1296. Molasses communiqué

    Molasses communiqué: In the Turkish food codex, there are two parameters leading to the molasses related to molasses. 1… Category: General.

  1297. Bleaching detection in wheat flour

    Principle: It is based on the comparison of the sample taken from bread by dissolving in petroleum ether and not bleach… Category: General.

  1300. Sensory evaluator

    Anyone sensory evaluator in this group? As main profession. I need a help pls Category: General.

  1302. Root cause Analysis

    Hello guys can someone volunteer and take me through the commonly practiced Root Cause Analysis methods in food industr… Category: Food Safety.

  1303. Acrylamide

    Information on the risks of acrylamide and how you can reduce the chances of being harmed by it. Acrylamide is a chemic… Category: Food Safety.

  1307. Food science and tech

    If someone ask about your strength in fundamental chemistry and maths, what would be your answers? Relate answer to foo… Category: General.

  1310. Audits pain points

    Hi, Now for the ones receiving the inspection... What is the most sacred thing about an inspection and what is the wors… Category: Food Safety.

  1311. Auditors pain points

    Hi, I have a question for auditors. What are the challenges/pain points when you conduct an audit? What are the worse t… Category: Food Safety.

  1312. Seminar presentation

    Hello fellow food scientist, I need five topics for my seminar presentation. Thanks in Anticipation Category: General.

  1313. About inactive members

    Dear Members, To keep up to date the FSTDESK, the below rule will be performed. If a member has no post and does not lo… Category: Announcements.

  1316. Creating e-content as videos

    Hello, would be glad to know the method you might be applying for your lessons/ teaching materials, such as creating vi… Category: Education.

  1318. Science of Food Youtube Channel

    Hi Guys! Sharing with you a Youtube Channel set specifically for Food Science and Technology! I have just started so th… Category: Education.

  1319. Olive oil - thesis

    Hello all, Does anyone have interesting topics linked with olive oil for my thesis? Category: General.

  1321. Best database for nutritions

    If you search nutritions database below is best. Try it: slight smile: https://ndb.nal.usda.gov/ndb/search Category: Nutrition.

  1322. Tomato Egg Reaction?

    Hello. I'm new, and signed up just to see if anyone can answer this question, but I do love food science, and used to w… Category: Culinary.

  1324. Brine Injection

    Hi all, Why brine injection is used in meat industry? Category: General.

  1325. Executive Diploma in Halal Industry

    Halal Research Council proudly announce “ Executive Diploma in Halal Industry ”. Objective of this online program is to… Category: Education.

  1326. Food safety and manufacturing GPM

    Can any help me with guidance on how to write a food safety report for a fictitious food manufacturing company or where… Category: Food Safety.

  1327. Thesis ideas

    Hi all, I’m looking for inspiration, I study food science and nutrition and I’m looking for inspiration for my thesis.… Category: Education.

  1328. Yeast and mould limit

    Can anyone tell me what's the limit of yeast and mould in ready to eat food? Category: Food Safety.

  1329. A compound less known - Tyramine

    Is chemically (4-(2-aminoethyl) phenol), • Produced by decarboxylation of the amino acid tyrosine • It contains an NH2… Category: General.

  1330. Laboratory methods

    Do you have any method for measuring cheese protein? Category: General.

  1331. Tannin content

    How can we reduce the tannin content from fruit peel? Im working on the pomegranate peel usage in food product. But the… Category: General.

  1334. Professional Cv

    hi everybody! Nice to be part of this platform. I hope I can be useful in the future. My name is Maytham Alameri, I did… Category: Career.

  1335. Final year project

    Helo everyone, This is Gopi from chennai, doing final year Food processing technology, This is my end semester, This se… Category: Education.

  1342. Looking for food science job

    Iam a holder of diploma in foodscience and technology From Kenya east Africa Iam looking for ajob Kidly assist Category: Career.

  1344. Campylobacter

    Campylobacter is the most common cause of food poisoning in the UK. The majority of people who get ill from campylobact… Category: Food Safety.

  1345. Radioactivity in food

    Radioactivity has been around since the earth was created and it exists naturally in the atmosphere, soil, seas and riv… Category: General.

  1347. Digital HACCP, IoT in food safety

    Digital HACCP for food service, using best in market remote temperature monitoring. https://www.foodsafesystem.com Category: General.

  1351. Food processing Industry automation

    Suggestions are required for food processing industrial automation.If someone wants to make a general model of beverage… Category: General.

  1353. HACCP & taccp & vaccp

    Dear All Can any one explain in simple language what are following VACCP TACCP &What is difference between HACCP & TACC… Category: Food Safety.

  1355. Research topic

    I want a topic On functional food to do research on my last semester in master plzzz reply fast Category: Education.

  1359. Meat Products

    Hi, Looking a paid part time food consultant/ recipe maker for preparing meat / fish products like pickles, burgers, cu… Category: Career.

  1360. Edible water bottle

    EDIBLE WATER BOTTLE Food is an inevitable part of humans’ life. So, globally food processing industries are the fastest… Category: Packaging.

  1361. Anthocyanin

    What is the anthocyanin? Category: General.

  1362. Listeria monocytogenes

    Listeria monocytogenes (listeria) is a bacterium that causes an illness called listeriosis. Cases of foodborne illness… Category: Food Safety.

  1364. Molecular Gastronomy Help!

    Hello, I am trying to make some thing with Molecular Gastronomy. My Question is an project that is made with the Gastro… Category: General.

  1366. What is carnitine?

    Carnitine is an amino acid that studies to soothe the feeling of hunger and fat burning. There are 4 types of arnitine:… Category: General.

  1367. Research topics

    Please, can you people suggest or assist me with a research topics in the field of Food Processing Technology. Thank yo… Category: Education.

  1368. I want internship in food lab

    I am student of master last semester and I am searching for internship or job plzz tell me if any in Lucknow or Delhi. Category: Education.

  1369. Food science and technology

    Please can some one help me with research topic related to food microbiology, biotechnology or lipid Category: Education.

  1371. Internship in Food Lab

    Hello everyone, I want to do training in a food testing lab. Right now I'm pursuing Btech in Food Tech, I'm in 7th sem… Category: Education.

  1373. Food Fraud official analysis methods

    Where I can find official analysis methods (per raw material, per example for oregano) in order to prevent food fraud. Category: Food Safety.

  1375. Food Engineering Basic Tools

    I am making a Food Engineering app that combines the basic tools for a Food Engineer. I am adding a: Temperature Conver… Category: General.

  1378. Grams to ppm

    We use 250g color in 232 kg batch i want to convert colur in ppm kindly help me. Category: General.

  1379. Food safety supervisor

    The most of illnesses are caused by foods not conserving in the adequate temperature Category: Food Safety.

  1380. What is HARPC?

    HACCP is a system used to identify, protect, measure, evaluate and control hazards to ensure food safety as defined in… Category: Food Safety.

  1381. High pressure capped bottle

    Hello, Can someone or a user, please explain what does this look like or is it just a statement used plainly: Maillard… Category: General.

  1382. Raw drinking milk

    Raw drinking milk may come from: cows sheep goats buffaloes Advice on raw drinking milk and cream Raw or unpasteurised… Category: Food Safety.

  1383. Master in food science

    Good evening... can you help me to write a scientific plan related to foid science? Category: General.

  1384. Dried Fruit

    Hello. I am interested in fruit drying technology, how do you see fruit drying by microwave dryers (vacuum, chamber) in… Category: General.

  1388. Ultrasound technology

    It is a form of energy generated by sound waves of frequencies that are too high to be detected by human ears that is,… Category: Education.

  1389. About FSTDESK

    feople.io is a community board focused on food science and technology. The FSTDESK is an unique community forum / forum… Category: Announcements.

  1390. Cold plasma

    If somebody is working on cold plasma technology then pls answer this question. We know that cold plasma is composed of… Category: General.

  1391. Suggest me the Article

    Please suggest me what type of article which published in best journal.i write i want to work in publication Category: Education.

  1392. Declared Allergens

    Government of UK declared 14 allergens. https://allergytraining.food.gov.uk/english/rules-and-legislation/ Category: Food Safety.

  1393. Food Safety: Food Crisis Management

    Abstract Food safety is a complex topic, and the various market participants are involved, such as authorities, non-gov… Category: Food Safety.

  1397. Digitalisation of food

    Digitalisation of food Through this technology we can digitalise the food product. Suppose you buy a tetra pak of milk… Category: General.

  1399. Iso FSMS Manual

    Dear All, Kindly advise how to make ISO FSMS dou for newly starting a bakery units (bread, bun, cookies, plum cakes and… Category: General.

  1400. Food conferences

    Hi, I am new here and I am happy to join you all. Please I need recommendations for food science and technology confere… Category: Education.

  1403. Why blue Glove in food factories

    Because there is no blue colored food in the nature. Blue color can easily determined in the case of contamination insi… Category: Food Safety.

  1404. FSSC and ISO

    What is the main difference between FSSC 22000 and ISO 22000? Which one is better and which one has a limited scope? I… Category: Food Safety.

  1406. Research work

    Hello sir, I am rohit Yadav, currently pursuing masters in food process engineering at IIT Kharagpur. As in 2 nd year I… Category: Education.

  1408. Food Safety for Everyone

    Hi everyone, I am Mithat Taş, Food Engineer and Nutritionist. I have prepared for everyone a Food Safety course on Udem… Category: Education.

  1410. When to make wine

    Can wine be made from fresh grapes in winter? I would be glad if you help Category: General.

  1411. What is Campylobacter infection?

    Campylobacter infection, or campylobacteriosis, is an infectious disease caused by Campylobacter bacteria. It is one of… Category: Food Safety.

  1413. ATP increase after sanitation

    I am facing a problem in ATP bioluminescence. After washing a surface, the ATP decrease. Then the same surface is sanit… Category: Food Safety.

  1414. Best before and use-by dates

    Understanding 'best before' and 'use-by' dates on food labels and how you must treat them differently. Food may contain… Category: Food Safety.

  1416. National Food Safety Month

    September is food safety month in USA, also a lot of countries have congress or events. Do you know any? If the admin a… Category: Food Safety.

  1417. Most interesting food fraud case

    Is there anyone can give an example about food fraud in history which is really different and interesting than other ca… Category: General.

  1418. Intended Use of Food Additives

    Extending the shelf life of foods, improving the sensory properties of foods, preserving the food, quality characterist… Category: General.

  1422. Master in Dietetics

    Hello guys please looking for a school to do a doctorate in Nutrition/Dietetics. Please can someone help recommend a to… Category: Education.

  1423. Postharvest technology

    Please can anybody provide the complete definition for "postharvest technology" Category: General.

  1425. What is E Code?

    What is E Code ? They are codes consisting of the letter E and numbers as the symbol of the European Union (EC), which… Category: General.

  1427. Production of fruit yoghurt

    Fruit yoghurt production; starts with filtering of raw milk. If raw milk is not to be taken into production immediately… Category: General.

  1428. Fruit leather

    What is your suggestion about fruit in markets? Are they worth it as fruit leather? Category: General.

  1429. Water processing

    Can I get the detailed information about the water process procedure in water packaging industries. Category: General.

  1432. Coagulation of Casein

    In many countries where milk production is high, a significant amount of milk is used for cheese production. The most i… Category: General.

  1434. Important points of BRC 8.0 version

    What are the important points for the companies that will be audited from BRC 8.0 version ? First of all, the quality p… Category: Food Safety.

  1438. Blue color in salt

    Can anyone tell me why blue color problem occour in salt? Category: General.

  1439. Food science sabbatical

    Hello, May i please request for expert food technologist suggestions on the following. Are there food companies that al… Category: General.

  1440. Hazelnut cream defects

    Hello, Could you advice sources related to defectings of hazelnut cream and white cream? Category: General.

  1442. Energy savings in the company

    Hello together, what kind of energy savings do you do in your company? For example: Pipe insulation, prevention of leak… Category: General.

  1443. How can we increase shelf life

    how can we increase shelf life of indian desserts without increasing sugar levels or increasing hardness by cooking more Category: General.

  1444. Food Safety working Group in EU

    Hi everyone, Does anyone here knows about any food safety working group in Europe (Germany, UK, France, Spain,..)? Category: Food Safety.

  1446. FSSAI Annual Returns Process

    HI All, Can some one please let me know the process to fill the FSSAI Annual Returns for the Previous years 2018-19. I… Category: Food Safety.

  1452. FSSC 22000 version 5

    Dear all, Is there anyone can summarize about news of FSSC 22000 for version 5, What is the most important news. Category: General.

  1454. What is quality key

    Quality works if any company can express the quality knowledge for each employee. It is not only quality departmant res… Category: General.

  1455. Process in Food Industry

    ANYSYS AS It is one of the CFD programs which are used in the design phase of the process and equipment used in the foo… Category: General.

  1456. Magnets in food industry

    Is there any body can inform us about magnet types that are being used in food industry. What is must? Category: General.

  1457. Wine, brandy and vodka

    Hello everyone, Do you have information about wine, cognac and vodka carbon isotope? (C13 and C12) Why can the amount o… Category: General.

  1459. New actions about palm oil issue

    Please find latest actions about palm oil "deforestation" which had been held on annual meeting https://www.confectione… Category: General.

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