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Blast From the Past … What I wrote in 1994
IFT 1994-En Route to graduate school! The Daily Collegian –May 11, 1994 (food sci article collegan 1994) Food Science Letter-A Dream Come True To the editor: When I tell people that I am a food science...
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You KNOW you Are a Culinologist (or Food Scientist) When…
You know all the locations of all the casual dining chain headquarters in the U.S. You think it’s normal to use industrial ingredients at home to boost the flavor, viscosity and acidity of your...
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Defining Flow -Food Vs Wine
A few years ago I began to read more about wine and realized the only way I would ever understand this topic would be to evaluate it in the only way I know how-scientifically, accurately and...
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We Are All Bacteriosapians…Would YOU Drink Raw Milk?
A Happy California Cow Way back in 1991 my college friends and I drove to Washington DC (a typical college roadtrip). I was not quite a food scientist yet but I knew that Washington was where the F.D....
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Praise To The Twinkie
I wanted to buy some Twinkies the other day but my local CVS had been cleaned out! With the latest news about Twinkies going out of business there have been a slew of articles about the company, their...
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The Soul of A New Product
I moved to Chicago last May because Kraft Foods offered me a contract position to help them develop a new line of Miracle Whip Branded Dipping Sauces. It has been an exciting project to work on and...
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A World Without Food Science
This year there were 350 students in the entire United States that graduated with a bachelor’s degree in Food Science. It used to baffle me that so few people choose to enter into a field that is not...
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My IFT Wellness 2013
As a food industry trade show junkie, I try to hit as many food shows as possible but somehow I never had a chance to attend IFT Wellness – probably because its in Chicago and I normally live in...
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from Dirt To Digital -Real Food In a Virtual World
I start going through withdrawal if I don’t attend a trade show at least once a month so was thrilled to learn that the International Association of Culinary Professionals (IACP) conference was held in...
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Cottage Food operations (CFO) are food businesses that are allowed to produce certain non-potentially hazardous foods in their own homes and sell within their local county or state region. Most states...
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I Have Written A Book And Its Not For Food Scientists- But For Those Who Wish...
Wow- I can’t believe I did it- but I wrote my first book! It’s called The Food Business Tool Kit For Entrepreneurs-How to Research, Develop and Produce a New Food Product. It took me exactly four...
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Food Fete 2013- So Many New Products!!!!!
Putting it all on the table- Food Fete Goods! I should be ashamed of myself- for years I too believed that maraschino cherries had formaldehyde in them- the stuff they put in dead people- someone told...
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How To Eat Fried Worms
Remember that book “How To Eat Fried Worms” by Thomas Rockwell (1973) – the kid who accepts the bully dare and eats 15 worms over 15 days—making them taste better by adding ketchup, mustard, and other...
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So You Want To Hire a Food Science Consultant- Here Is What You Need To Know!
You have an idea for a new food product – your friends think its great and you have never seen anything like it on the market. You want to manufacture it but have absolutely no idea where to begin! You...
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The World of Flavors Conference 2013 Kitchens Connected
Wagyu Beef for Everyone— I have been to many a World of Flavor conference- Eight to be exact—and most of them have focused on one particular type of cuisine or a category, like Mediterranean or Asian,...
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Rachael Ray Is To Chefs What Harold McGee and Nathan Myhrvold Are To Food...
Why do chefs get annoyed with Rachael Ray? She takes what they (the chefs) worked really hard at and recreates substandard versions using manufactured products and ready to use ingredients. Rachael...
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How To Convert a RECIPE to a Manufacturer Approved FORMULA
Sometimes… well actually most of the time- I get calls from start ups asking me how they can scale up their recipe to industrial size. The first thing I always ask —is your formula in percentages...
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Keeping It Clean- How To Create A Clean Food Label
I get calls from lots of start up companies asking me how they can keep their label “clean” and ensure that their product has no preservatives, is all natural and uses fresh local ingredients—oh and...
View ArticleBalancing Act- The Modern Art of Balancing Food Safety and Flavor
As a food scientist, I often have to break traditional rules of flavor in order to fit our product into a can, box, plastic tray and pouch. The traditionalist chef inside of me however starts...
View ArticleWatch Your Labels- Easy Mistakes To Make When Labeling Your Food Product
The Fancy Food Show was in town this week! I love wandering around the show, checking out the trends and secretly searching for false claims, labeling violations or stuff that is just misleading!...
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