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Submission: On May 30 via api from DE — Scanned from NL
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Skip to content No results * Articles * Candy * Cheese * Cookies * Ice Cream * About * Contact * Courses * Podcast * Request Discovery Call Request Discovery Call * Articles * Courses * Candy Science * Ice cream science * Food Chemistry * Food Microbiology * Intro to Food ScienceFree * Podcast * About * Schedule a discovery call * Contact * (NL) Search Menu I HELP FOOD MANUFACTURERS IMPROVE FOOD WITH SCIENCE YOU MAKE QUALITY FOOD You make quality food, whether that’s in a multinational or your small family business. But, if you’re honest, you know you can do better. Whether that’s with your product, your manufacturing process, your systems, or your team. THE TRULY IMPORTANT PROJECTS ARE NOT GETTING DONE You’re busy with the day-to-day. You know that some important projects are not moving as fast as you want them to. They’re the complex ones. The ones someone needs to dig into. You and your team don’t have the time. Or the expertise. Or both. But, not doing them is costing you money, customers, or more: * That issue in production that causes you to throw out at least one batch a day. Sure, it’s part of your cost calculations, but still, it’s costing you money, every single day. * The plant-based product variety that your customers have been asking for. It’s proving tricky to make the recipe work with the few quick-and-dirty trials you’ve done so far. * That trusted employee who’ll be retiring in a couple of months. They’re the one who everyone goes to when there’s a problem. But, so far, you haven’t done any transfer of expertise. * The new manufacturing facility that will be built in the next few years. You know this is your chance to finally improve some processes. But you haven’t even started. * Your innovation team is running at full speed. But, you know that if you’d organize things a little differently, you’d have to run less, while making a bigger impact. It’s no wonder these projects fall through the cracks. These projects aren’t easy. You need time to do them, without continuously being distracted by other ‘urgent’ initiatives. Let’s be honest. If you didn’t have the resources in the past few months, you won’t have them in the upcoming months either. But can you afford to keep on delaying the work? If not, that’s where I can help. I can execute and manage whole projects or do just those parts that need attention now. Each project is different, so I always tailor a proposal to your specific needs. Even for big projects, we can start small. For instance, with my “Research & Discovery days”. By the end of these 2 days, you’ll be clear on your next steps and we’ll have made actual progress in your project. All for a set price. Want to learn more? Request a discovery call in which we’ll discuss your important project that isn’t progressing as you’d like. By the end, you’ll be clear on whether and how I might be able to help. Request a Discovery Call GET IN TOUCH Have a challenge? Request a 30-minute discovery call in which we’ll discuss if and how we can help you figure things out. STAY IN TOUCH I’ll share 5 scenarios in which you can use science to make better food. And, you’ll stay up to date by receiving my newsletter. I’m Annelie, a food scientist by training with over 10 years of experience working in the food industry, mostly within R&D positions. I’ve been sharing the science behind food for over 8 years, here on FoodCrumbles.com and I help businesses with a variety of projects. I thrive in making complex projects simple(r) while keeping the big picture and the details in mind. * LinkedIn WONDERING HOW YOU CAN ACCELERATE INNOVATION & IMPROVE PRODUCTS, WITH SCIENCE? Download my free guide to see how. Yes, please show me how Loading... Sign up to receive our guide and receive regular updates from FoodCrumbles. You can unsubscribe anytime. We won't share your details with others. See our Privacy Policy. Yes, please show me how Loading... THANK YOU! Please check your inbox from an email from us to confirm your address. Right after, we'll send you our first tip. HOW I CAN HELP YOU R&D PROJECTS Whether it’s the execution of an entire project or a specific set of tasks. I help food manufacturers move important projects forward that have been stalled for too long. DEVELOP A TRAINING I can help you build in-house technical trainings. Essential to skill up new employees, and to prevent crucial expertise getting lost. TROUBLESHOOT Developing a new product or process? Need some help to understand what’s going on and how to validate? LET’S STUDY FOOD Want to have a go at figuring out what’s going on yourself first? Sure! Browse through all my articles on the science behind a wide variety of foods here on the blog. DON’T LET YOUR FOOD SEPARATE: CHOOSING & USING EMULSIFIERS March 15, 2024 No matter how long you mix or whisk olive oil and balsamic vinegar, they will… Read More 3 THINGS TO KEEP IN MIND WHEN DEVELOPING PRODUCTS WITH NATURAL COLORS February 12, 2024 Color can make or break a food. Would you eat a blue steak? Drink green… Read More PLANT-BASED PRODUCT DEVELOPMENT LESSONS LEARNED FROM PHILIP KHOURY’S A NEW WAY TO BAKE February 12, 2024 Converting an animal-based product into a plant-based one can be tricky. You’re probably aiming for… Read More WHAT TO CONSIDER WHEN DEVELOPING A PLANT-BASED MILK FOR FOAMING May 24, 2024 Despite both of them being called ‘milk’, cow’s milk is not the same as soy… Read More COMBATING SEPARATION: HOW TO STABILIZE FOOD EMULSIONS March 18, 2024 Water and oil don’t mix. Over time, they will separate. Ice cream, dressings, custard, and… Read More STREAMLINE YOUR FOOD PRODUCTION WITH RECIPE HARMONIZATION March 18, 2024 When Charlotte needed to hire more bakers for her growing bakery, she ran into a… Read More DON’T LET YOUR FOOD SEPARATE: CHOOSING & USING EMULSIFIERS March 15, 2024 No matter how long you mix or whisk olive oil and balsamic vinegar, they will… Read More 3 THINGS TO KEEP IN MIND WHEN DEVELOPING PRODUCTS WITH NATURAL COLORS February 12, 2024 Color can make or break a food. Would you eat a blue steak? Drink green… Read More PLANT-BASED PRODUCT DEVELOPMENT LESSONS LEARNED FROM PHILIP KHOURY’S A NEW WAY TO BAKE February 12, 2024 Converting an animal-based product into a plant-based one can be tricky. You’re probably aiming for… Read More WHAT TO CONSIDER WHEN DEVELOPING A PLANT-BASED MILK FOR FOAMING May 24, 2024 Despite both of them being called ‘milk’, cow’s milk is not the same as soy… Read More COMBATING SEPARATION: HOW TO STABILIZE FOOD EMULSIONS March 18, 2024 Water and oil don’t mix. Over time, they will separate. Ice cream, dressings, custard, and… Read More STREAMLINE YOUR FOOD PRODUCTION WITH RECIPE HARMONIZATION March 18, 2024 When Charlotte needed to hire more bakers for her growing bakery, she ran into a… Read More DON’T LET YOUR FOOD SEPARATE: CHOOSING & USING EMULSIFIERS March 15, 2024 No matter how long you mix or whisk olive oil and balsamic vinegar, they will… Read More 3 THINGS TO KEEP IN MIND WHEN DEVELOPING PRODUCTS WITH NATURAL COLORS February 12, 2024 Color can make or break a food. Would you eat a blue steak? Drink green… Read More PLANT-BASED PRODUCT DEVELOPMENT LESSONS LEARNED FROM PHILIP KHOURY’S A NEW WAY TO BAKE February 12, 2024 Converting an animal-based product into a plant-based one can be tricky. You’re probably aiming for… Read More * 1 * 2 * 3 * 4 * 5 * 6 HERE’S WHAT OTHERS HAD TO SAY > Wonderful course. Annelie explains everything in a very clear way, with a lot > of patience. > > Naomi S., student in Dec-2022 > I am really appreciating the course so far. I really do enjoy learning about > the science of it. It does make me want to experiment with […] candy for my > own enjoyment. > > Joanne, student in Sep-2023 > I think it´s fantastic to have information for people like me, I am not a food > technologist, I am a chef, and I work in food production plant and I am in > charge of the development of new products, so having some science in hand is > very helpful. > […] I have done these recipes before, […] but the science behind them is what > I need to understand more, so I can take better decisions! > > Diana, student in Sep-2023 All headshots on this website have been made by Denise branding fotografie. ABOUT FoodCrumbles I help food manufacturers improve food with science. Whether your new ingredient is not working out, or you're having issues on your production line, I'd love to help. TAKE ONE OF OUR COURSES * Intro to Food Science * Food Chemistry * Food Microbiology * Candy Science * Ice Cream Science VOLG EEN CURSUS (EN) * Intro to Food Science * Food Chemistry * Food Microbiology * Candy Science * Ice Cream Science OUR BASICS * About * Privacy policy * Contact WONDERING HOW YOU CAN ACCELERATE INNOVATION & IMPROVE PRODUCTS, WITH SCIENCE? Download my free guide to see how. Yes, please show me how Loading... Sign up to receive our guide and receive regular updates from FoodCrumbles. You can unsubscribe anytime. We won't share your details with others. See our Privacy Policy. Yes, please show me how Loading... THANK YOU! Please check your inbox from an email from us to confirm your address. Right after, we'll send you our first tip. FoodCrumbles Registration no. (KvK, Dutch Chamber of Commerce): 82744386. Copyright © 2024 - WordPress Theme by FoodCrumbles Update Privacy Preferences A Raptive Partner Site