OSU Food Science and Techonology’s Post

[Client: @chaiofthetigerbali] We called it SOMETHING EMPING^^ (Emping is a traditional snack food in the form of chips processed from the seeds of melinjo or belinjo) 😍🤤 _______________________________________ Check their instagram to know more! #socialistamedia #boostyouraccount _______________________________________ #chaiofthetiger #ubudcafe #balieats #balifoodies #indianstreetfood #ubudfood #foodphotography #lunch #socialenvy #yummy

I wrote my first article! 🎉 Ok, its not really a scientific article and it wasn't really me who wrote it, but to be fair Miriam Meister from DTU's communication team did a much better job than I ever could. It is also a bit more fun to read than your typical scientific article 😉 Take a look below if you are curious what my PhD is all about!

🍕 Even though Italians have produced mozzarella for centuries, food scientists still try to understand precisely which properties give the cheese optimal stretchiness when baked. Unlike most other cheeses, Mozzarella is kneaded during production, giving it a stringy consistency. However, how precisely this unique structure correlates to its baking properties is still a bit of a mystery. PhD student Paweł Pięta is on a mission to find the exact microstructure of the hard-to-scan cheese. His work is part of an Innovation Fund Denmark-funded research project headed by Scandinavian dairy producer Arla Foods. Read more https://bit.ly/3ClZa9x Læs mere https://bit.ly/3WYWeJq #DTUdk #TechnologyForPeople #foodtechnology #mozzarella #3Dimaging #3Dscanning #phd #innovation

🚨 Check out this awesome display of #WayBetterSnacks at Dierbergs Markets! Starting with the highest quality ingredients isn’t the only secret to their snacks; it’s what they do with those excellent ingredients that matter most. Their remarkable sprouting process isn’t easy, but it’s the secret to their amazing snacks. 🌿 Sprouting makes powerhouse ingredients like quinoa, black beans, and chia seeds even better by unlocking all the awesomeness inside for your body to use. That is how Way Better Snacks was born. They always use the highest quality ingredients to craft their delicious snacks. They always make sure their products are made with all natural non-GMO ingredients, and they never add anything artificial whatsoever. They sprout these great seeds, beans, and grains to make them even better. So next time you're in the mood for a snack, go for the better choice—Way Better Snacks! ☀🛒 World Finer Foods Ernest Sonyi, MBA Stewart Reich Michael Reich Michael Renkosiak Dawn Emery-Janzen Mike Berendes Audrey Wasserman

🌱 The Plant Base’s Trends for 2024 (Part Seven) - #mycelium & mushrooms with Louis Porcelli. 🍄 MyFOREST Foods describes mycelium as “Mother Nature’s solution to our rising demand for meat”. The brand slices whole cuts of mycelium into bacon-style rashers, seasoned with minimal ingredients and brushed with coconut oil, to produce a crispy texture when pan-fried. 🥓 Prime Roots produces #plantbased deli meats and charcuterie from Koji, a Japanese fungus traditionally found in miso and soy sauce. And plant-based whole cut developer meati™ heralds mycelium as its ‘hero ingredient’ – it constitutes 95% of most of their cutlets and steaks.  With companies like these championing mycelium and its important role in the future of #meatalternatives, we can only expect more buzz around this ancient natural ingredient. 📲 Visit www.theplantbasemag.com for the latest #plantbasedindustry news, trends and research. ⬇

Today we are facing lots of problems in scarcity of tomatoes market value increases 🍅 lots of post harvest loss occurs best way to increase shelf of tomatoes by doing value addition you get the good price also like tomato ketchup, tomato sauce , tomato puree, tomato chutneys with addition of flavours lots things we can do in value addition . #food technology #product development An overview of tomato ketchup processing.

Not so many years ago grains such as quinoa and even bulgar wheat were the preserve of the health food shop. Now we have amaranth and freekah to contend with.  When quinoa first came on the scene people didn’t know how to pronounce it yet alone what to do with it. And this presents a number of barriers. I don’t want to ask for it for fear of looking stupid. I assume that it will be difficult and time consuming to cook. How do I use it in recipes? Will I like it? (Probably not!) The outcome is I can't be bothered. There’s no easy route to trial. But Merchant Gourmet, The Jamie Oliver Group and now The Gym Kitchen found ways around this. Pre-prepared pouches to pop in the microwave. Dead easy. Mixed with other ingredients. No effort required. In a range of great flavours from Mediterranean to Jamaican. Yum. They are no longer ingredients to be feared.  Understanding the barriers and creating solutions to overcome them has brought these grains into the mainstream.  And of course a bit of celebrity endorsement from Oprah certainly helped get quinoa on to people’s plates.  Challenge assumptions. Talk to Hummingbird Insights. #marketresearch #consumerbehavior #foodandbeverage #innovation 

Uncover the rare and fascinating world of fruits with these mind-blowing facts! From rented pineapples to mythical bananas, and even a legendary cherry guarded by a dragon, this video will take you on a journey through the most unbelievable fruit trivia. #FruitFacts #UnexpectedFruit #MythicalFruits #FoodTrivia #MindBlowingFacts #RareFruits #DragonGuardedCherry #HealthySnacking #FruitUniverse #UnbelievableFruit #fyp #funfacts

🐉 #Dragonfruit lovers can rejoice because this delicious and versatile fruit is now back in supply! 🥳 #dragonfruitseason #seasonalprodcue #seasonalfruit #supply #FBTechNZ #FoodAndBeverageTechnologyMagazine #FoodTechnologNZ #FoodIndustry #BeverageIndustry #KiwiInnovation #FoodTech #IndustryTrends #IndustryInsights