Future Foodie

Transforming a basic brownie into a value-added product

Mon, 08 Dec 2014 00:00:00 -0500

Let’s take a look at how we can transform a basic brownie into a value-added product through the use of key functional ingredients and eye-catching inclusions.

Learning the ropes in ingredient technology

Mon, 08 Sep 2014 00:00:00 -0400

Since joining the cereal division of Kerry Inc., Beloit, WI, seven months ago as a research and development technologist, I’ve learned about an array of technologies that I had limited exposure to previously.

Transitioning from school to work

Thu, 08 May 2014 00:00:00 -0400

While work has included less abstract reading and scientific experimentation than graduate school, and is more focused on attaining on-target results as quickly as possible, a few similarities exist between school and work.

The challenges of making whole-wheat/whole-grain goods

Wed, 12 Feb 2014 00:00:00 -0500

Last fall, I attended the whole-grains presentation session at the American Association of Cereal Chemists International (AACCI). I took away a few highlights pertinent to the entire grain-processing industry that I’d like to share.

Fiber: An ideal bread fortifier

Tue, 10 Dec 2013 00:00:00 -0500

Bread is often fortified with dietary fiber of various origins to meet “good” and “excellent” source-of-fiber claims.

The powerful WAT-tage of ‘wonder wheat’

Mon, 16 Sep 2013 00:00:00 -0400

Hard winter wheat (HWW) is the predominant wheat of choice for bread production, but I’m finding that not all varieties create dough with optimum handling properties.

Product development from a student’s perspective

Tue, 14 May 2013 00:00:00 -0400

Whether at work in a lab or at home in the kitchen, one of my favorite activities is testing a new product concept.

The art of making snacks

Mon, 11 Feb 2013 00:00:00 -0500

Perhaps you prefer classic potato chips or traditional tortilla chips.