Product Development

The category about food product development.

Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen interest in alternative proteins an…

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 to water ratio and have tried…

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, oleosome has the same consiste…

I am working on a gummy made with pectin and high set starch, but resulted in a firm texture. How can I make these gummies softer? The gummy syrup sol…

Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forget droppin…

Continuing the discussion from Onion ring: For now my target 300 kg per hour from fresh onion peel it washing dryed than chopped onions mixed it with…

Hi Can you suggest me a high methoxyl pectin thats well suited for pectin based gummies with 70-75% TSS and high in acid.

Hello dear professionals, I am currently developing a seasoning with a brown appearance using liquid caramel. After pre-blending with the crystallin…

is their any experience regarding onion frying? -which one is best for onion frying ? in oil or in ghee? -which one provide best crispy texture,appe…

In a standard Lebanese garlic paste recipe prepared with the same proportions of ingredients and the same process (garlic cloves, lemon juice, olive/s…

can any one say how to retain natural colouring in extrusion without any added synthetic colours and should be operated at 140 degree centigrade hot e…

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

Hello food Technologist I want to make a Multigrain chocolate, but I am not able to choose the best binder for the chocolate, so that I can make choc…

Hello, I’m developing a French lemon meringue tart for both frozen and chilled applications. I’m having issues with the bruleed meringue separating …

Hello everyone… I’m doing Small bakery unit. Now I’m interested to launch bread. Please give me recipe.

Hello, my name is Kephas, I am doing a research on making tomato juice, I need a help on how to preserve it using natural spices, and if any pdf av…

Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered sugar and 14% albumin. The prod…

Hi, I have been trying to make an oil-based reverse spherification product. See this link for the basic process with water: https://www.chefsteps.co…

I want to study the effect of kiwi on the texture of meat. I propose the following method for a one day experiment: -marinate steak chunks in crushed…

Dears Greeting Is there any one have an experiement in producing peanut butter. I wonder to know what additives must be add to protect the butter f…

Hi all, I work for a corn chips company and we are developing rice chips. I’ve noticed %broken for rice chips is three times more than for corn chips,…

Hello guys i was just wondering what else can a kombucha scoby be used to ferment apart from tea and coffee or how can one come up with an innovative …

Hi everyone! Currently we are developing a low GI bread using whole wheat flour, Barley powder, chickpea powder and a very lower amount of corn flour…

Hello, I’m working on high protein and sugar-free enrobed protein bars. The bar is whey protein and Soy Protein Isolate based. Unfortunately, the p…

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 milk bag its great,but after 10mi…

Hello members, Am seeking for information on Production of chewing gum. We are planning to incorporate our locally available functional Ingredients in…

Hi guys What is the percentage of salt added for the production of salted popcorn , please ?