Trends and product review from recent trip to the US
I attended Meat the Future with fellow IFST members in March 2022. This is a review I coauthored with a great colleague, Susan Arkley on behalf of the Institute. Photo from IFST’s Food Science & Technology magazine June issue AN IFST REVIEW OF “MEAT THE FUTURE” EXHIBITION AT THE OXFORD UNIVERSITY MUSEUM OF NATURAL HISTORYContinue reading “A Review of the Meat the Future Exhibition”
a summary of the nutritional improvement in biscuits in the uk in the past 25 years
Steet food offers new flavours and textures, is informal and approachable, friendly and fun and of course good value for money. A place of inspiration for any product developer.
Keeping an open mind when it comes to flavour combinations can produce fireworks! Easter is synonymous with chocolate for a lot of people and the classic chocolate film has to be Chocolat. Is there anyone who has not seen Chocolat ? A young Johnny Depp and Juliette Binoche plus other great actors and lot ofContinue reading “Best Food Films: Chocolat”
Sometimes unique ingredients can give a dish its signature and make the difference between a good dish and a great one. This film holds a very special place in my heart, as I recognise a lot of the food and the family idiosyncrasies, even some of the accents, of my father’s family in it. MyContinue reading “Best Food Films: A Touch of Spice”
A product developer’s role is to create food with great ingredients, imaginatively prepared and beautifully presented. Their food can be transformative.
Developing food for the festive periods is one of the activities product developers love
The best food is simple and authentic and good enough for the highest office.
Remembering loved ones through their recipes