Written by Amanda Golebiewski In the past couple years, I’ve noticed a trend in food products containing CBD oil. I’ve seen it in gummy candies, beverages, and various snacks throughout […]
Written by: Amanda Golebiewski Before I was involved in food science, I thought there were only three types of chocolate: dark, milk, and white. I didn’t think much of it […]
Written by: Amanda Golebewski Spirulina, a blue-green micro-alga, has been slowly but surely invading the general food industry these past decades. Its increasing popularity arises from the fact that “superfoods” […]
Written by: Amanda Golebiewski Wheat has been a staple in the human diet since mankind began farming in approximately 12,000 BC. Eventually, humans began milling wheat into flour and with […]
Written by: Amanda Golebiewski If you have ever made jams or jellies at home, you have used pectin. As an R&D Technologist at a food manufacturing company, I use pectin […]
Written by: Amanda Golebiewski Xanthan gum is a common functional ingredient used in food processing. Within the food industry, it can be found in almost all sectors. In recent years, […]
“No high fructose corn syrup” has become one of the leading marketing strategies, in the past several years. Those words can be found up and down the aisles of any […]
Written by: Amanda GolebiewskiDisruptive Ingredients – Soy Protein As a meat-loving vegetarian, I’ve become very familiar with meat analog. I’ve tried meatless crumbles, chick’n nuggets, meat-free sausages, burgers, and more […]
Although I have been a vegetarian for over six years, I am still not ready to take the plunge to become full-fledged vegan yet. Cheese has always been one of […]
