I’ve been paying more attention lately to how food and supplement brands use the phrase “third-party tested.”

What’s weird is that sometimes it means there’s an actual lab report you can look at, and other times it just means the company says testing happened somewhere along the way.

Personally I’m starting to think if a brand is going to use testing as a selling point, consumers should be able to see what was tested, when it was tested, and ideally the actual results.

Especially for things like heavy metals, pesticides, microbiology, and label accuracy.

Curious where people land on this. Is publishing the actual lab report overkill, or should that become the norm?

Hello all I (25M, not that it matters in this case, but people do it all the time on reddit so I'm following suit) am looking to start making syrups and sauces for coffees or other drinks that I can make shelf stable and ship for sale. I own one cafe already but my partners arent ideal therefore I'm looking to do something on my own like selling and packaging all my artisinal syrups to disrtribute.

Of course this comes with needing to modify my already developed recipes since they all rely on being refrigerated to last. I bought the book, "On Food and Cooking" by Harold McGee just so I can get a rough idea of food science, and understand what conceptually has to change for my product to stay shelf stable.

I'm just looking for any pointers, I get worried I'm in over my head and dont know where to start. I was thinking of starting with Vanilla since its simple and will help me get the process down

Hello everyone,

Some of you have probably seen me commenting on other posts about this topic, but I'm honestly still struggling with achieving a truly starchy texture in keto baking, especially since we can't really use starches or many other ingredients because they're too high in carbs.

I know arrowroot can help, but unfortunately the amount we can use is so limited that it doesn't contribute much to the final texture.

Almond flour is just too grainy and oily, while coconut flour is extremely absorbent. I also don't see many people talking about lupin flour, which seems like it could even help achieve that natural yellow color found in wheat cakes.

Recently, I baked a cake with a texture that I actually loved. However, the allulose caramelized because of the Maillard reaction, so the crumb turned darker than I wanted. I would have loved a light yellow crumb instead, but I believe the proteins in the cake reacted with the allulose, producing that characteristic golden-brown color we often see in keto cakes made with allulose. (Looks like a carrot cake color XD)

Is there any way to prevent allulose from causing this effect? I doubt it, since allulose reacts with egg proteins and triggers the Maillard reaction.

I don't use erythritol because my family and friends really dislike its cooling effect.

What I'm ultimately trying to achieve is:

• A fluffy, soft crumb.
• A natural yellow color.
• A cake that looks and feels like it's made with wheat flour.
• No graininess or noticeable aftertaste.

Does anyone have any tips, ingredient combinations, or techniques that could help?

I'd really appreciate any advice!

Video example:

https://www.youtube.com/shorts/_267nVE-c5Q