Wayne Van Nieuwenhuizen

What is inulin?

Inulin belongs to the class of carbohydrates and is known as fructants. Oligofructose is obtained by enzymatic hydrolysis of inulin. Inulin…
Food Flavourings

Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks.
Herbal drink

I thought of innovating herbal drink. I thought of doing it with soda (carbon dioxide + water).Does anybody have an idea wat kind of ingred…
Glaze on fruit bread melts due to moisture seeping

How can we keep glaze from melting in fruit bread? The bread contains a lot of moist fruit whose moisture migrates to the surface, causing…
Strawberry yoghurts without bleaching?

Please what is the best organic strawberry colour that can be used for strawberry yoghurts production without bleaching of the strawberry y…
Antioxidants in minimally processed vegetables

Hi guys... I am preparing some minimally processed vegetables and I have a doubt relating with the use of the antioxidants. Can anyone help…
Anyone using E471 in biscuits

Hi, We are traditional biscuits manufacturer which have high fat, milk content looking to extend shelf life and taste. We make biscuit vari…
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 crystallisation. Th…
Formulation

Guys i want to learn about formulation, and to make recipes from zero, you guys have something that i can read or if you know where to star…
Sugar free Protein bar

Continuing the discussion from Protein Bars:
Food Preservation

How to preserve ginger, garlic, coriender leaves, coconut paste for at least 6months or more? Natural preservatives preferred.
Sweet Cookies

Hi everyone 👋 We need help to increase the volume of cookies without increasing the weight of it's. Please give better suggestions. Thank…
Choco In Milk Shake Why Settled In Bottom

Choco In Milk Shake Why Settled In Bottom Kindly Give Solutions
Efficient industrial sugar brands to raise brix

Hello guys what brands of sugar you think is effective in raising brix.
Artificial food flavouring

Hello FSTDESK team Does any one know any standard for artificial food flavouring?
Controlling mold growth in tortilla wraps

Hi All, Warendo, from Papua New Guinea. We have just started a new line of product, which is plain Tortilla Wrap. I am now running a shelf-…
Vanilla Powder

Please I need advise. Vanila beans are dark in color...how is white vanilla powder made?
Maximum level Vitamins C & D in flavored water

Hello colleagues, Could you help please with the maximum limit of vitamin C and vitamin D allowed in flavoured Water? Your support highly a…
Need help with protein bar recipe for business

Hello Good day I want to start a protein bar making business So I need help with designing the perfect recipe for production with little pr…
Heat resistant compound chocolate

Hi, I want to make heat resistant compound chocolate drops, I would like your help.
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 development i can produce th…
Cold Coffee

Assalamu alaikum. Hello All, I want start business of Cold Coffee. Already i am working in R&D department a reputed company in BD. I have t…
BBQ sauce Recipe

Can any one help me by providing BBQ sauce Recipe? It will be really greatful for me…
Why would bread and buns smell and rot in few hours

We've been using a premix improver in bread and buns for a year now it is the only product We use in common.Few weeks ago, our bread and bu…
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…
Soft drinks syrup

Hello does anyone knows about soft drinks syrup pH before and after adding sugar?
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 and Nuts based energy…
Spice jam project

We have a spice jam project. Can you give your suggestions? Which spices go well together?
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?
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 be creating formulas…
Development black seed oil functional food biscuit

Introduction Demand of nutrition based functional food biscuit increasing rapidly due to the increasing awareness about the health, avoidin…
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…
Food fortification

Can anyone heard about the fortification of meat protein in pasta for enrichment.
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…
Let’s talk about any new food info, product or ingredient

Let’s exchange any new information or knowledge or food ingredient that you came across recently. Monatin is something new to me. An altern…
Can rice starch or corn starch be eaten raw?

Hello I would like to ask if a rice starch or corn starch be eaten raw or added as ingredient of raw items like energy bites or dates sweet…
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 components is garli…
Lamination in fish analogues

Has anyone here heard of the use of lamination in the development of plant-based fin fish analogues?
Natural biologic protection of Ready Meals

Dears. Wondering if anyone here is able to suggest natural bioprotection methods for RTE and RTrH meals? Something that could go alongside…
Chocolate bars

Can anyone suggest me the alternate of sugar in trail mix bars(Multigrain bars)
Searching for a white distilled vinegar that is non gmo and gluten free

Hello, I am in search of a white distilled vinegar that is both non gmo and 100% gluten free (can't be manufactured in a facility that proc…
Multigrain chocolate

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…
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 filling Ingredients i…
Can you share what do you think about monosodium glutamate (MSG)

can you share what you know about monosodium glutamate (MSG) thanks
New challenges for food engineers

Have you got any list of challenges to be solved in food production, food preservation, food technology, food science, packaging etc.
Food biotechnology

Please help me research topic on food biotechnology or food microbiology for my masters
Research idea

I have plan to do research on waste utilization of fruits and vegetables so some fruits and vegetables peels has good absorption properties…
Chocolate panning and hard sugar panning

Hello everyone, i am have five years experience on chocolate panning and hard sugar panning. if you have a questions about panning i can he…
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…
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,…
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 subject please.
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.
Litchi flavour soft drink

How to improve my product self life... Please help
Bread design

Hello everyone... I'm doing Small bakery unit. Now I'm interested to launch bread. Please give me recipe.
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 natural spices, and if an…
Product development with artifical sweetners

Can anybody help me to solve this problem. Thanks in advance How to make a no sugar added, fruit flavored beverage which is at the same lev…
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…
Large bubbles appear on the surface of cake after baking

Dear everyone, Currently, i am developing the formula of red velvet cake (dried premix). After baking, i found that there are quite many bu…
Crystallization of glazed puddings

Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered sugar and 14% albumin…
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?
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 add to protect the…
Improving the process of freezing and defrosting an avocado for consumption

Hi, My client is seeking for a method of improving the process of freezing and defrosting avocado fruit for consumption (persea americans h…
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…
% 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 times more than for…
What are the best chemical raising agents used to make cakes?

what are the best chemical raising agents to use in cakes that give the required fluffiness and a light texture? Also are there any replace…
Pectin as a possible substitute for xanthan gum in hot sauce?

Hello! I'm looking for something to replace xanthan gum in a vinegar-based hot sauce and was wondering if pectin might be viable? Something…
Artificial sweeteners

What all could be the side effects of artificial sweeteners in whey protein supplements rather than flatulence and bloating?
Dry ginger and chilly powder

I am doing research on phytic and antioxidant property of try ginger and chill powder. would help providing the knowledge about is as some…
Food business

Can someone share me ideal on type of food business you can do with 200k
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…
Meat storage

Hi friends My self a food technologist in a meat processing factory. We sell fresh cut beef steaks MAP packed, in the market. We have a ser…
Mixing liquid propeller mixers

Can anyone help me regarding this topic?
Chewing gum with functional Ingredients

Hello members, Am seeking for information on Production of chewing gum. We are planning to incorporate our locally available functional Ing…
Improvement of food texture in processed products

Improvement of the food texture by other chemicals during the processing other than calcium pectin. Please help me if we can use other chem…
Functional Yogurt by Cofermentation of Milk and Papaya Fruit

This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the fun…
Cake decoration gels

What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?
Fish processing technology

Hello Folks, whoever has been to the Fish processing industry, Kindly may I get any related Processing Technology methodologies, steps, and…
Plant based meat alternatives by cooking extrusion

Hello Everyone! Ask me something about food extrusion cooking! Will be glad to answer your questions!
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 launch a Creme Brul…
Spicing of dry fruits

Please guide me for methods of spicing of cashew nuts...for commercial purpose
Please suggest idea to incorporate flavor in past adough to produce flavored pasta

Please suggest idea to incorporate flavor in pasta adough to produce flavored pasta.
Icing sugar

Can anyone help me for icing sugar
Wafer cone production formula and sodium borate

Dear all, I need help about wafer cone / ice cream cone production. I do not enough data about formula but i heard that some producers use…
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 flavour & Aroma of caramel…