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.

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  • 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

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