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In our last post, we discussed comprehensively the various components of a nutrition business plan.In this one, we will delve into the importance of a nutrition business plan.In decision-making-A nutrition business plan helps you in detecting the most crucial decisions…

This post will review the general rules to pastry-making. When baking, there are certain considerations you should prioritize to achieve good pastries. These influence the texture, consistency and appearance of your products. The different pastries are made by using different…

There are various factors you should consider when making purchases of the various foods. The priority should be for you to select foods with optimal nutritive value and flavour. This post will offer some guidance on how to make proper…

Sugar is used in various ways when in cooking including: Baking:Sugars contribute a major role in the texture and volume of food products. Through their ability for moisture retention, they allow the formation of soft crumbs and light structured baked…

In this post, we will explain the Maillard reaction, and its significance. It is the reaction between amino acids and reducing sugars that causes changes to a food’s properties. It is a non-enzymatic reaction as no enzymes are involved.  The…

Sugars undergo various reactions : mostly inversion and caramelization. This post will discuss these two reaction processes and their importance in the food industry. Inversion is the hydrolysis of sucrose in a equivalent mixture of fructose and glucose. It takes…

In this post we will define what the hydrogenation in food processing is as well as what it entails. Hydrogenation is among the most significant processes in the vegetable oil industry, chiefly in the synthesis of edible fat products. It…