thefoodscience.com Professional Pages
About these pages...
This section will build as food ingredients are added. Each file will include 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