date:Jun 12, 2015
y acceptance in the market gives food makers more leeway to keep quality high.
As a developer, you need to dig deeper into how a product is actually used in order to make it work in your application, says Webb Girard, a food scientist for Seattle-based food product development consulting firm CuliNex LLC. For example, if youre making an edamame hummus, its important to understand that edamames green color is not stable and can bleach out under the florescent lights in a supermarket setting. In