— Projects —
Ever wonder what would happen to the syrupy solution of lemonade in a freeze dryer? Cotton Candy, apparently!
Through a high sugar to lemon water ratio, we can create a lattice of sugar crystallization or a cob web of sugars. This cob web will remain as the sublimation process removes the water.
The Thai ice cream rolls phenomenon has hit the streets. In true food processing fashion and DIY motto, the ice pan method can be done at home without spending thousands of dollars.
Sautee that cauliflower rice with some tumeric, mushrooms and all sorts of alliums. For the non-vegan, add some salmon cream cheese for some creaminess and contrast of temperature.
My colleague, Rachel Zemser, and I are teaching kids about what it takes to be a food scientist. As an added bonus, we are teaching them about chocolate science!
My colleague, Rachel Zemser, and I are on the road to Santa Clara to do a food science demonstration to Valley Catholic students. Activities include spherification and chocolate making.
Come and learn about chocolate science at the Napa Library on August 26, 2017 at 1:00 PM. Taste some chocolate samples while you learn.
Can't make it? Follow me on twitter and tweet questions @ChauTimes during the Q&A session!
This photo is courtesy of The San Jose Tech Museum.
I'm proud to be the face of Geektoberfest. Please visit to taste some beers and learn about brewing and other scientific projects! Maybe you will see me walking around on September 28, 2017.
Case Study: Co-manufacturing Search and Operational Logistics
Nine Cal Energy was looking to scale up their energy gels and needed assistance in sourcing and logistics for their first commercial trial. Their success came from a combination of tenacity in finding the right suppliers and co-manufacturer.
Case Study: Nutritional Analysis.
Zenergy Bar was branching out to the world of retail. With many orders in queue, the bars needed to be evaluated for nutritional competitiveness across the market. Their success came from the thorough research of ingredient functionality and nutritional specifications.
Case Study: In aiding in the development and improving the shelf life of their products, Flor was able to achieve 1 year shelf life with the functional mouthfeel that matches their brand objectives. Their success comes from the commitment to understanding the science behind foods through critically assessment and many experiments.
Case Study: One Love Toffee was in need of evaluating their brand identity. Their success came from the fact that their self-realization and actualization of their product was not to market as the next up and coming product, but a make you feel good candy with traditional roots in what food is. No fluff, no bluff, just pure sweetness. Ultimately, all One Love needed was nutritional labels.
The sensory evaluation of products are necessary to move projects forward, especially, with 10 SKUs to be made and exported to the U.S. Every attribute is necessary to ensure that the product matches the expectations of the marketers, investors, and stakeholders/manufacturers.
Case Study: In need of moving towards a more health conscious consumer base, Rob Larman and the Cochon Volant BBQ team needed to reformulate their hot sauce and BBQ sauce with a shorter ingredient statement. Their success derives from evaluating what their consumer needs are while sticking to their brand identity in not compromising quality for quantity.
Case Study: Wicked Protein needed to update their nutrition labels to updated FDA guidelines. Their success came from reaching out and managing their competencies and holes. They realized they needed a quick turnaround on getting the labels done right. They were efficient in getting all the necessary documents and results for updating their labels.
Case Study: HEMP2O wanted to evaluate their new labels. Their success came from understanding the new changes in regulations. They realized they needed a quick turnaround on getting the labels done right.
Case Study: Big Pete’s wanted to prepare for their audits. Their success came from understanding the new changes in regulations. They realized they needed a quick turnaround on getting the labels done right and an updated process to ensure quality and consistency.
Case Study: Nabby teamed up with Chau Time to reformulate their bars for commercial viability and cost savings. Their forward thinking trendy products and long term planning allowed for a sustainable business plan.
Case Study: Eat Makhana wanted to make sure their water lily snacks were up to flavor standards. Their patience and understanding in learning about sensory evaluation and the importance of sensory results allowed them to push forward with their snacks and figure out methods to improve flavor that meets their target audience.
Case Study: Cubiq Foods was looking for market insight on how to utilize their ingredients in the food industry. With their new process in creating fat systems that are unique and vegan, they are looking to collaborate with startups, manufacturers, and ingredient suppliers to increase added value claims in different food products.
Case Study: Estate Snacks was looking for some consultation on how to scale up their bar business. We provided water activity testing and expectations on issues to anticipate in terms of supply chain, formulation, and commercialization.
Case Study: Delight Patisserie was looking for some help in shelf life extension of their products. We conducted water activity testing and advised the best route to increase shelf life of the baked goods without compromising the brand. Delight Patisserie’s patience persevered through their trials and tribulations to come out with an excellent product that is gluten-free and vegan.
Case Study: Skinny Me Chocolate requested some reformulation assistance in terms of maintaining integrity on their sugar free truffles. In a series of iterations, we came to the right balance and cross checked with their flavor development, commercialization, and supply chain team to ensure all the issues were addressed.
Case Study: Oyna Natural Foods is one of the most talented clients I have known. They bring their Persian culture with food and art, a philosophy, love, tenacity, and passion to the table. Oyna means dancing and the brand focuses on how the flavors will dance around your mouth as much as one of the co-founders is an up and coming dancer. Their assistance is in shelf life stability on new products and nutritional analysis.
Case Study: The Little French Cake is making a case to bring traditional French baking methods into a baked good with versatility in flavor profiles. Their intrepid venture into canales is one for tales.
Case Study: Fast Protein was looking for a quick turnaround time in product development and nutritional analysis. Their patience and willingness to pivot when necessary are key components to their business model.
Case Study: Caulia’s Kitchen was looking for methods in extending their shelf life. With some consultation, Caulia’s Kitchen was prepared to make their next steps.
Case Study: Claudine LA was looking to ensure their hot sauce was shelf stable and complied with state and federal regulations. Their trust and sense of urgency quickly got their product out to market.
Case Study: Magic City Sweets was looking for some shelf life assistance to make sure they can maintain their food safety and quality assurance on their products.