Food Science - Edibles Magazine™

Before Slashing Your Edibles Pricing, Make Sure You Know The True Cost

We asked ten different edibles manufacturers what their cost was for their finished products. Some amazing profits could be as high as...

What does it mean when someone describes a food as being “shelf stable”? Shelf stability in the general sense refers to food...

Ask any food scientist what they do in between their new product development projects and they will typically answer… “cost reductions”. Food...

As a food science consultant, I often get requests to make products that are not only low in sugar, calories, and carbohydrates,...

Creating food products is expensive. You have to source the ingredients, rent a clean health department approved space, pay someone to make...

A carpenter has his saw and hammer, a doctor has wooden sticks and stethoscopes, and a food scientist has refractometers, water activity...

Years ago (like 15 years ago) companies like Nestle, Unilever and General Mills made most of the processed shelf-stable food products. Those...