Faithin Omaha eBook Collection

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emul

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonl

Inspiring innovation & culinary exploration. Outside the box. Creative. Whether in the fields of medicine, engineering or cooking, the ability to break the mold

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional ex

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates