Reposting a bite size summary of some creative resources from IFST’s Food Innovation Special Interest Group IFST’s Food Innovation Special Interest Group is one of the newest groups at the Institute of Food Science and Technology in the UK. Its purpose is t connect members with an interest in Innovation and drive excellence and bestContinue reading “Creativity Tools and Techniques”
Category Archives: Lessons
Lesson #5 If only machines were as gentle as our fingers !
Scaling up a recipe can create quality defects that are not visible on bench or pilot plant. The cookies were beautiful and everyone was so excited about them. They ticked all the boxes. Plenty of chocolate pieces, lovely melt in the mouth texture, a balanced aroma of chocolate mixed in with vanilla and baked biscuitContinue reading “Lesson #5 If only machines were as gentle as our fingers !”
Lesson #4 Is there such a thing as “Too much chocolate” ?
Optimising recipe and process so that we can deliver on the product’s promise.
Lesson #3 Air can give you a ‘headache’
The packaging format can affect a product’s shelf life
Lesson#2: Birds are not the only ones to migrate.
Moisture migration in composite products can pose challenges
Lesson #1 Shouldn’t always trust your nose
Do you ever have dreams about being on a train, plane or bus and suddenly you are the only one in the compartment ? Sounds like the start of a thriller “…the door to the compartment opens and a dark figure walks in. Takes a deep breath, turns around and RUNS away!”Well this happened toContinue reading “Lesson #1 Shouldn’t always trust your nose”
"It's Only Biscuits..." 