thefoodscience.com Professional Pages
About these pages...
This section will build as food ingredients are added: for each there will be the background science, properties, practical applications, technical data and details of suppliers.
The first such is for methylcellulose, an ingredient that has made a groundbreaking contribution to the development of gluten-free and vegan/vegetarian markets. It has also found widespread use in bakery, meat and potato products.
The site's Editor-in Chief is Linda Bellekom-Allen, an ingredient specialist with more than three decades of experience.
International reputation in new product development
A specialist in use of hydrocolloids and cellulose based gums covering every section of the food industry
Honorary Associate Professor, The University of Nottingham
The Methylcellulose File