When will Nestlé stop messing up with the lives of people living in underdeveloped countries? Are the people of those countries not human, are the kids different from kids born in western/developed countries? submitted by /u/Warking223 [visit reddit] [comments ..read more

Quick and maybe pointless question. Going to major in FSN and need a new laptop for school. Mac or windows, should i get one over the other or is there no difference? Thanks ? submitted by /u/c1icken [visit reddit] [comments ..read more

I am trying to start a cookie business that will be sold in grocery stores that do not utilize any preservatives or additives. I want to understand how this may be possible so they stay shelf stable. I looked at Tates cookie ingredient and they do not include any. Can someone advise? Thank you!! submitted by /u/Clickhere88 [visit reddit] [comments ..read more

Hello! I’m making (and selling) hand made bites made of dates, nuts, and other dried fruits. They’re raw, meaning they’re not cooked, just processed together I’m looking to enhance their shelf life, and I believe the right packaging could make all the difference. Currently, I use Kraft paper doypacks with a window that I thermo-seal. However, without access to industrial machinery or the ability to scale up for a co-packer just yet, I’m seeking suggestions for improving this packaging method. I also have a second type of packaging, a paper box, that everyone loves but that doesn’t keep the pr ..read more

Will I be able to repay the loan by graduating and working in food science sector in New Zealand. Is it worth to spend that kind of of amount? Will I be able to repay in 3 years? If so what kind of food science sector should I work in? I need some advice. I'm confused... submitted by /u/Sea-Beyond-3599 [visit reddit] [comments ..read more

Hey y'all! Running into a challenge. We're working on a dairy-based ice pop that comes off the production line creamy, smooth, and delicious, but is turning icy after a week or so held well below freezing. Still delicious, but it's losing that creamy mouth feel. We use a 13% fat dairy blend, plus additional fat from caramel and a good dose of sea salt and cane sugar. What would cause the texture to change this way? Any ideas? submitted by /u/wooden_ship [visit reddit] [comments ..read more

I have worked at several small food companies and none of them filed their acidified foods. We have FSMA and food safety plans. Obviously LACF should be filed, but acidified foods just seems like such an outdated procedure. Most people I know in the food industry doesn’t file them either submitted by /u/Juicecalculator [visit reddit] [comments ..read more

Does anyone have a lead on de-alcoholised wine in bulk, 200-2000 liters, in Canada? submitted by /u/shopperpei [visit reddit] [comments ..read more

Hi All, I have made kombucha at home and I noticed that amount of sugar I put in is way more from what is claimed on packaging of store bought Kombucha. The sweetness is similar. So now, if I want to calculate how many added sugars I have in my drink and amount of calories, how do I go about sugar that was eaten by the bacteria. It seems that I need to calculate what is sugar content after fermentation but does it change the amount of added sugar in the drink? submitted by /u/LongProgrammer9619 [visit reddit] [comments ..read more

I am working on a recipe for a new energy product that uses caffeine anhydrous as the main ingredient but I find it impossible to remove the bitter taste. I have tried several bitter blockers but they don’t do that much. How do the big brands make these energy products that taste like candy? submitted by /u/loopita2000 [visit reddit] [comments ..read more