How to Reframe Your Product from a Want to a Should

⚡Next-gen masking technology is changing the way developers tackle off-notes. Bitter and astringent off-notes often come from plant proteins, fortification, or heat processing. They can block a product's potential. Our flavor scientists and expets use advanced masking strategies to neutralize unwanted notes while keeping the desired profile intact. The result is cleaner labels, better mouthfeel, and faster product development. Masking isn't just about hiding flaws, it's about engineering the flavor experience. Discover how this technology can transform your next launch - https://bit.ly/3C3RUxL #FlavorInnovation #MaskingTechnology #CleanLabel #ProductDevelopment #BetterWithFlavor #PlantBased #DairyFree #FlavorScience #NextGenFlavors #FoodTrends #FoodInnovation #EdlongFlavors

WITHERING: (Physical/Chemical Withering) Withering is the process of removing moisture from green tea leaves and conditioning them from a turgid state to an elastic one, facilitating better curling. It is important for the following reasons: 💡 Removing Excess Water: Reduces moisture content in the leaves. Initiation of Oxidation: Begins the oxidation process, which is crucial for flavor development. 💡 Breakdown of Leaf Proteins: Converts leaf proteins into free amino acids, enhancing taste. 💡 Increasing Availability of Caffeine: Makes caffeine more accessible during the brewing process. 👍 Methods: Can be performed under the sun or in a cool, breezy room.

Last night a documentary on Heston Blumenthal made me pause. In the background, a familiar silhouette caught my eye. A rotary vacuum evaporator. In a kitchen. Heston explained the why. He chops hundreds of baby beetroots, juices them, loads the juice into the rotovap, and reduces it to a deep, concentrated syrup and the whole dish sharpens into focus. This machine was engineered for the pharmaceutical lab. Built to strip solvents from samples with precision, not to cook dinner. The concept took shape in the 1950s and in 1957 Büchi launched the Rotavapor for industry and research, never for restaurants. Most people see it as just lab kit. Heston didn’t stop at the label. He asked, What can this do for taste. Under vacuum, heat backs off, aroma steps up, structure survives, purity speaks. He repurposed a pharma tool for flavor, turning a solvent remover into a lens for taste. What moved me was not the gadget but the mindset. It does not matter what tool you are given or which room you stand in. With a creative mind, boundaries blur and new doors open. That is my takeaway from last night. From pharmacy to food. From solvent remover to flavor clarity. From "that is not for you" to *why not*. I have shared a short clip from the documentary that shows this moment. #PharmacyStudent #HestonBlumenthal #RotaryEvaporator #MolecularGastronomy #FoodScience #Innovation

The devastating, often untold realities of owning an innovative drinks brand…..things can go wrong and the cost for a growing company is big! Using marine collagen definitely has its challenges, but who doesn’t love a challenge??? This shows the sheer amount of cans we had to destroy as we’re committed to quality and absolute perfection to achieve the very best flavour. We fought for the best ingredients and pulled apart production challenges to create learnings we will take with us on our journey. It's through these challenges that we've refined our process, learned new lessons, and created the most outstanding collagen drink for our customers, even if I do say so myself 😊 Keep following as there is much more to come….. #beautywater #collagen

Great infographic by Compound Interest | Chemistry infographics A side-comment on Fenugreek and sotolone: Some breastfeeding women may take Fenugreek supplements due to its potential ability to increase milk production by stimulating prolactin production. While not much evidence exists on the passage of compounds in Fenugreek seeds into breastmilk, it has been suggested that at least sotolone does pass into breastmilk due to reports of maple odor to breastmilk and infant urine. It is quite fascinating how this small molecule manages to pass through so many biological systems (mother's body -> breastmilk -> infant's body -> urine), evading metabolism enough to still be observable at the end of the road... #breastfeeding #clinicalpharmacology #biochemistry

💡GC×GC–qMS 💪 A powerful way of analysing aromas and authenticity markers in complex foods and beverages 💪 🔍 Read our white paper to discover how coupling our INSIGHT-Flow modulator for GC×GC with either single- or triple-quadrupole mass spectrometry enables confident identification of trace-level volatiles and enhanced separation of co-eluting compounds. 🔬 In the paper, we give examples showing how this translates to a better understanding of the profiles of roasted coffee, pistachios and honey. Click on the link in the comment section to download the paper ⤵️ #FoodAroma #FoodAnalysis #FoodAnalyst

Beer clarity isn’t just about appearance, it’s about shelf life, flavor stability, and consumer trust. Learn how sustainable filtration methods like PVPP and CBS systems help brewers protect clarity without compromising quality: https://bit.ly/4mI9XQ2.

What counts as a wholegrain product?    Not all grain products are created equal.  Do you know what really qualifies as a wholegrain product?    According to the Whole Grain Initiative, a product must contain at least 50% wholegrain ingredients by dry weight to be considered wholegrain.  Even 25% whole grain allows for front-of-pack claims – but not in the product name!    Learn more and see how your products measure up:  https://lnkd.in/d8wjPKRc 

Did you know that the color of food isn’t just about how it looks — it’s chemistry in action? This week in our Food Chemistry lab, we explored how natural pigments like chlorophyll and anthocyanins react to: → Heat → Acidity (pH) → Processing methods 🥦 Chlorophyll in green vegetables fades in acidic conditions, but intensifies in alkaline ones. That’s why boiled spinach sometimes looks dull — it’s literally breaking down chemically. 🍇 Anthocyanins (found in grapes, berries, red cabbage…) change color across the pH scale: Acidic → Bright red Neutral → Purple Alkaline → Blue-green What does this mean for food? • pH affects not just safety and texture, but visual appeal • Chefs, food scientists, and manufacturers use this knowledge to enhance or preserve color In other words: color is chemistry — and chemistry controls perception. #FoodChemistry #PigmentScience #Chlorophyll #Anthocyanins #SensoryScience #FoodColor #pHEffect #ScienceOfCooking #LabLife

Ever noticed how porotta dough behaves almost like it has an ego? 👉 At first, it resists when stretched. 👉 With time, it loosens up and adapts. 👉 Left to rest, it stretches gracefully on its own. That’s not kitchen drama—it’s rheology at work. 🔹 Stress relaxation → resistance giving way to adaptation. 🔹 Creep → slow stretching under its own weight. This simple behaviour of dough beautifully demonstrates how materials respond under stress—whether in food, polymers, or packaging. Every material has an “ego”… and understanding it is the key to engineering better processes and products. 💡 Science isn’t locked in labs—it’s right there in the foods we eat. #FoodEngineering #Rheology #FoodScience #FoodTechnology #FoodProcessing #FoodInnovation #ScienceInFood #EngineeringEverydayLife #FoodResearch #FoodTexture #AgriFoodTech #PorottaScience #KnowledgeSharing #ScienceCommunication #EverydayEngineering #STEMOutreach #FoodEngineer