Michael Bryanton

Microbial activity

How can we minimize the microbial activity of date syrup?
Allulose in Australia

Does any one know if there is allulose wholesale suppliers in Australia? I want to use it for pastries development.
Value of the Certified Food Scientist (CFS) certification by IFT?

Hello people, I recently found out about the CFS program run by IFT and wondering if it's worth to take that exam. So far discussion on red…
Choco In Milk Shake Why Settled In Bottom

Choco In Milk Shake Why Settled In Bottom Kindly Give Solutions
Mozzarella cheese making

Professional, I'm having difficulty in stretching my curd for mozzarella. Its not stretching, please guide me
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 biscuit is still tough…
Quality Assurance vs Quality Control

What is the different between Quality Assurance and Quality Control?
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 since the early 1990s…
Food Flavourings

Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks.
Coating On Nuts

Hello, This is Sachin Dhiman, We need to produce flour coated Roasted nuts (peanut). Currently We are using sugar syrup as Adhesive and Whe…
To increase the aroma effect in lollipop candy

What would you recommend to make the aroma used in lollipop candy products more effective? production progresses with traditional open boil…
Caramelized onions

Hello everyone! Trying some new products! I just started researching the caramelized onions. I tried a batch in my double jacket pasteurize…
Starter cultures for plant-based vegan fermented products

According to what criteria should the starter cultures to be used in the production of plant-based vegan fermented products (eg. yoghurt) b…
Spring roll sheets

Hi Team, We are undergoing the process of installing a spring roll wraps making machine for our existing vegan spring rolls product. Thus,…
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 in jam. Please suggest
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.
Idli dosa batter

I would like to make Indian idli and dosa batter using insitu fermentation technique in poly packs. After attaining required fermentation s…
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 mayonnaise (now 6 months out…
Cheese powder microbiological test: salmonella

Hi everyone, I just have a question that there is a different meaning when Salmonella testing results are displayed in two following ways:…
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 processes, additives/…
Preservatives

Sodium benzoate What's your views are about this preservative In a product like Dates based energy bar which contain 99.8% natural ingredie…
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 using Monk fruit pow…
Cold instant Coffee

We have a problem with the product life of cold coffee recipe. It gets spoiled after 3 months under refrigerator temperature. We want to ex…
Chocolate bars recipe thoughts and opinions

Hello I would like to hear from the experts on this recipe the recipe is made by a baker which there is no lab analysis or test just wanted…
Nut butters stabilizers and preservatives

Hello I would like to know what is the agents used in nut butters to stabilize and prolong shelf life of it The nut butters I want to make…
Non Palm Solution

Hi all, If anyone is interested on non palm solution, please let me know. Regards, prakash
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 application. It can re…
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. citrus etc) juices p…
Garlic paste color

In a standard Lebanese garlic paste recipe prepared with the same proportions of ingredients and the same process (garlic cloves, lemon jui…
Micro Testing, Physico-Chemical, Sensory for bottled tea beverage

When Is the best time to do all this tests/analysis, before bottling the beverage product or once it's done as FG? Your thoughts are highly…
Sticking of Baking Plates during wafer operation

Dear Scientist... I need an urgent help. During production run of wafer sticks, the dough sticks on the baking plates.. This has led to low…
Carbonated Beverages

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

Has anyone here heard of the use of lamination in the development of plant-based fin fish analogues?
Study Material on Research and Methodology

hello Everyone! i need books or study material on Basic knowlege regarding research and methodology. Thank you in advance.
Whey water solution?

I need solution for cheese whey water what to do with it if m not want to waste it
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 bruleed meringue se…
Pros and cons of the a food catering industry widening its business

A food catering company would like to widen its business in engaging to different industries. The said company still cannot enter the food…
Masking undesirable notes in a nutraceutical drink

Hello everyone, Can anyone throw some light on strategies for masking undesirable flavor or bitterness in a nutraceutical drink. Basically,…
Heavy metals

Can someone send a link where I can find maximum levels of heavy metals in fruit juices (more concretely blueberry juice)?
Litchi flavour soft drink

How to improve my product self life... Please help
How to ensure my bread does not shrink or lose volume?

I started a small bakery making bread using deck oven, I have no proover yet. My bread often raise, but lose volume and result in very smal…
How to increase shelf life of tigernut milk

Hello, everyone please, can plantain powder be used as food stabilizer or emulsifier in food production?
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 experience training t…
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 mixing this new tool…
Career development

Can someone advise on soft skills to learn as a Research and product developer
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 why?
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: -marinate steak chunks…
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 ingredient i need t…
Natural antifreezing agent for Ice Creams

Hi everyone. I'm trying to come up with a plant based ice cream using an ice cream machine/churner. However, the hardening is unavoidable a…
Protein Bars

Hello, I'm working on high protein and sugar-free enrobed protein bars. The bar is whey protein and Soy Protein Isolate based. Unfortunatel…
Turmeric Rich Milk

Dear FST desk members, First of all thank you for keeping updating your post and views on different topics. I would like to know your view…
Vanilla flavored seasoning

Hi there, Has anyone come across vanilla flavoured milk powder based seasoning for corn based (extruded) product? Target group is: Children…
Role of %RH in product shelf life studies

What is the role of %RH in accelerated shelf life studies. Anybody can explain please me.
Replacer for sugar (sucrose) in snack seasoning

Hi, I am working on sugar reduction or replacement of sucrose in snack seasoning. As we know sucrose is one of the major ingredient in snac…
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 a whey protein powde…
Prevent crystallization in frozen food

I'm working on a high sugar and fat formula for frozen desserts. I've already had crystallization problems. I tried to improve the formula…
Masking sour taste

Hi all, Do any of you have experience with masking sourness (from organic acids) without affecting pH? The whole process of making this pro…
Can curd be dehydrated?

Can curd be dehydrated?
Product development using Fruit peels, particularly Orange

Please I need ideas on product development using Fruit peels, particularly Orange, banana, pineapple and watermelon peels. With write up if…
Syneresis in Cheeses

I am formulating cold pack and reformed cheeses that seem to be working well with one exception. When I add dried cranberries to either for…