Evaporated milk was invented in the early 19th century. Gail Borden, an American inventor and entrepreneur, is credited with its invention in 1853. Gail Borden’s main motivation for inventing evaporated milk stemmed from a concern about the spoilage of fresh milk in the 1800s. Fresh milk at the time was highly perishable and spoiled quickly, especially during transportation.  Seeking a way to preserve milk without refrigeration, Borden developed a method to evaporate milk to remove much of its water content, thus prolonging its shelf life. His invention revolutionized the dairy industry ..read more

Chewing gum has a long history spanning thousands of years, where different civilizations chewed on natural materials such as resin or tree sap. However, the modern iteration of chewing gum emerged in the 19th century. It was during this time that John Curtis from Maine, USA, introduced the first commercially successful spruce gum, produced sometime in the late 1840s. This gum was crafted from spruce tree sap and sweetened with sugar, marking a significant development in the evolution of chewing gum. Today, chewing gums typically consist of a gum base, sweeteners, flavorings, and sometimes so ..read more

Honey is a beloved natural sweetener cherished for its rich flavor and numerous health benefits. However, if you’ve ever found a jar of honey sitting in your pantry for an extended period, you may have noticed a change in its texture—it becomes thick and grainy. This phenomenon is known as crystallization. And while it may seem alarming, it’s a natural process that occurs with nearly all types of honey. Here’s how it happens. WHAT IS HONEY CRYSTALLIZATION? Honey crystallization describes the natural phenomenon in which honey transforms from a liquid consistency to a semi-solid or solid state ..read more

Cheese comes in an incredible variety of textures, flavors, and aromas, offering something for everyone. From soft and spreadable to hard and crumbly, mild and creamy to sharp and tangy, the possibilities are endless. This vast variety allows it to be incorporated into countless dishes, snacks, and desserts. Its creamy texture and rich flavor make it a staple ingredient in countless dishes. Cheesemaking has been practiced for thousands of years and has become deeply ingrained in the cultural fabric of many societies. From France’s iconic cheeses to Mexico’s queso fresco, each region has its o ..read more

Food preservation has been a crucial practice throughout human history, dating back to ancient times when refrigeration and modern preservation methods were nonexistent. Ancient civilizations developed various techniques to preserve food, including salting, fermentation, and drying. In fact, there is evidence indicating that Middle Eastern and Oriental cultures were actively engaged in drying foods as far back as 12,000 B.C. Today, thanks to modern technology, a wide range of preservation techniques are available and continuously improving. One such effective food preservation technique is fr ..read more

Powdered milk, alternatively termed dried milk or milk powder, undergoes a processing method where the liquid component is extracted, resulting in a finely textured powder. In the United States, it must not exceed 5% moisture by weight. This powder can be reconstituted with water to yield a liquid milk suitable for consumption. Valued for its prolonged shelf life, convenient storage, and adaptability in diverse culinary and food manufacturing uses, powdered milk holds significance in various applications. HOW IS IT MADE? The process commences with the collection of fresh milk from dairy farms ..read more

Food poisoning is a common and often underestimated health risk that can turn a delightful meal into a nightmare. While many cases of food poisoning result in mild discomfort, some can have severe consequences, leading to hospitalization. But can it lead to death? Let’s find out. WHAT IS FOOD POISONING? Food poisoning, also known as foodborne illness, is a condition caused by the consumption of contaminated food or beverages. This contamination can result from various sources, including bacteria, viruses, parasites, toxins, or chemicals. When ingested, these harmful agents can lead to a range ..read more

Powdered milk, alternatively referred to as dry milk or milk powder, is a dairy product obtained from liquid milk using a dehydration method. The liquid milk undergoes evaporation to eliminate a substantial portion of its water content. Subsequently, the concentrated liquid is converted into a dry, powdery state, often through techniques such as spray drying. The product is milk powder that serves as a convenient substitute for liquid milk, offering an extended shelf life and facilitating effortless storage and transport. But, how enduring is this liquid milk alternative, really? Well, knowin ..read more

Pickling salt is a kitchen staple, often called upon to preserve and flavor our favorite fruits and vegetables. As we sprinkle this fine crystal into our brine solutions, have you ever wondered what makes pickling salt unique? In this blog post, we’ll uncover the composition of pickling salt, and discuss its importance in the pickling process. WHAT IS PICKLING SALT? Pickling salt is formulated for the purpose of preserving and enhancing the flavor of different foods during the pickling procedure. Its defining feature lies in its pure and unaltered composition. Unlike regular table salt, pickl ..read more

Pickling is an age-old culinary technique. People have been pickling food for an incredibly long time, with roots that stretch back as far as 2400 BCE, back in ancient Mesopotamia. While Mesopotamia gets the credit for early pickling, it’s likely even older than that. Considering the simplicity of the process and the widespread need for food preservation in pre-refrigeration times, it’s reasonable to assume pickling was happening even earlier. Pickling not only enhances the flavor of various foods, but also serves as an effective method of preservation. From cucumbers to beets, pickled foods ..read more