FoodCrumbles

1 + 1 = 2 1 + 1 will never be 3. Or, will it? Mathematically it can’t. But, in nature, 1 + 1 often becomes (way) more than 2. Putting the right things together can create all sorts of symbiosis. 🐄 Adding cows to a field of grass adds manure. They also chop the […] The post When is food processing regenerative? appeared first on FoodCrumbles .

When I worked in a big office with hundreds of people, most people would walk by me without me recognizing them. But, once I met someone new in that building, all of a sudden, I would run into them everywhere though I couldn’t remember ever running into them before. Somehow, our brains are wired to […] The post Regenerative Food Processors in the Netherlands appeared first on FoodCrumbles .

One of the most crucial steps in developing a new food product is ensuring your product remains good until the end of its shelf life. It should remain safe and delicious to eat. You don’t want crusts that turn soggy, creams that turn hard, or fruit jams that develop molds. Ideally, you want to tackle […] The post Moisture Matters: Strategies to Improve Shelf Life & Quality appeared first on FoodC…

It’s a crucial step of any new product development journey: determining the shelf life of the product. Does the product last days, weeks, months, or years? And, most importantly, does it last as long as you need it to? You want to make sure your consumer gets a safe product, but also one that tastes […] The post How to Determine The Shelf Life of Your Product appeared first on FoodCrumbles .

The number of plant-based products on the market has been growing tremendously in the past few years. New products using peas, beans, rice, or potatoes, instead of eggs and dairy, are entering the market at a rapid pace. But, making products with these plant-based proteins can be tricky. It becomes even harder if you’re trying […] The post Navigating Plant-Based Proteins: 3 Tips for Food Makers a…

What do cookies, hazelnut spread, cakes, cereal bars, pastries, frostings, margarine, and peanut butter all have in common? They (may) contain palm oil. Palm oil has become a ubiquitous ingredient in many foods worldwide. Also in places where no palm tree will ever grow. The omnipresence of palm oil has led to major environmental & […] The post Why Palm Oil is Used in so Many Foods appeared first…

It’s more than likely that you’ve developed a product on the back of another one, copying some of the ingredients and process steps into your new product. But, are all those ingredients and steps truly necessary for your new product? Chances are, you don’t truly know why all ingredients are there in the first place. […] The post How Understanding the Role of Ingredients Helped a Baker Improve Her…

Pressure cookers cook food fast. You can easily cut the cooking time in half, if not more, thanks to the high heat inside the cooker. But, should you use the quick release button? Or let it go naturally? Why can’t you open the lid during cooking? We’ve got you covered with a quick tip guide […] The post How to Use an Electric Pressure Cooker appeared first on FoodCrumbles .

Making chili from dried beans, hummus from dried chickpeas, or a delicious meat stew. If you have less than an hour, they’re a no go. You need hours. Unless… You happen to own a pressure cooker! A pressure cooker speeds things up considerably. Allowing you to make them within an hour. But how come pressure […] The post Why a Pressure Cooker Cooks Food Faster appeared first on FoodCrumbles .

For a long time, beetroots were one of the few foods I tried to stay clear of. I’ve never enjoyed eating the pure, basic boiled vegetable. Its earthiness put me off. Until, I found out that, by tweaking just exactly how you prepare your beetroots, you can actually eliminate a lot of their earthiness! Ever […] The post The Secret to Non-Earthy Beetroots appeared first on FoodCrumbles .