Postcards from the Bench
“I grew up eating instant ramyun at home, on vacations, on field trips, etc. It’s a staple snack in South Korea, with convenience stores dedicating whole aisles to it and vending machines designed to serve it to people in subways and......
Postcards from the Bench
As a Senior Application Scientist, it’s unique ingredients like ube that keep me inspired. I love trying new food and flavors from other cultures, but it’s not always easy to prepare these authentic foods, or even get the ingredients......
Postcards from the Bench
In this episode, we speak with Gabby Quintana, Senior Research Chef, and Annelieke Van Ooij, Director of Product Development, where they share how they partner their expertise together and all the magic that goes into making the perfect beverage......
Postcards from the Bench
In this episode, we speak with Rob Bowen, Scientist II, to explore the different applications used while baking and formulating in research and development. Tune in to hear what candy school entails, how to experiment and work through challenges,......
Postcards from the Bench
In this episode, we speak with Lisa Bird, Senior Principal Scientist, to explore reaction and process flavors. We discuss the Maillard reaction, also known as non-enzymatic browning, and uncover all the different products that come from this......
Postcards from the Bench
In this episode, we speak with Ron Taylor, Principal Research Chef and explore marinades, their multitude of applications, and different ways marinades can spice up your favorite meats and veggies. They discuss how adventurous you can be when......
