First Ever EMS Taste & Test


We have launched EMS Taste & Test, a place to share your favourite foods and get the the nutritional information back for it. Curious about the nutritional value of your family favourite recipe? Make a batch and send it in!

May 4, 2021

We have launched a new programme of Taste and Test for all those adventurous chefs and retailers out there who want feedback on their favourite dishes! We’re starting small by offering first to our employees and soon after hope to get the local community of cafes, delis and restaurants involved – what happens after that? Well, we hope it will become a new phenomenon where people can access free information on nutritional values, recipes, and recommendations of food in their own locals.

Our first meal was made by our Managing Director’s husband, Stuart, who is a fanatic for American style Buffalo wings. As they are not readily available in the UK he has scoured the internet for the best recipe to make at home. Our MD, Jennifer, gets to enjoy this dish frequently at home and thought sharing this American favourite dish to those who may never of even heard of it was a great launch for wonderful unknown taste sensations to come.

Jennifer, with Stuart’s help, prepared enough buffalo wings for everyone with EMS to have a taster portion as well as a serving for chemistry to test for nutritional content. All the tasters were asked to complete a short survey scoring the dish on appearance and taste. They were also asked to describe the dish to someone who had never eaten it and say what they would be prepared to pay for the meal in a pub.

The sensory results are in are summarised here:

The nutritional report will be ready next week, and we will show you the completed report then. If you are interested in participating in our new venture, please get in touch there is no cost to you but providing the food.

Happy eating!

The microbiology behind the bread


The science in your sourdough!

April 20, 2021

By Antonio Baena Marin

As many others, this lockdown has made me my found new hobbies to do at home, so I decided to take my father in law’s advice, and I started to make my own Sourdough Bread with little hope on the result. I was shocked when I realised how the process of making bread is so similar to my job, but instead of working in the lab it takes place in the kitchen bench.

The first thing I had to do was growing my own Sourdough Starter. That took around 5 days and for that I only needed to add an equal ratio of wholemeal flour and water (Yes! As simple as that). Whole grain flour contains Wild Yeast and Lactobacilli which are the organisms needed in the fermentation of the bread. All you are looking for is to create a nice community of wild yeast and Lactobacilli that will create a symbiosis between them.

Once the starter is ready and active (Figure 1), we can start preparing our bread which is basically a mixture of sourdough started, water, salt and flour. Once the dough is mixed and kneaded, you just have to leave it and the microorganism will work their magic (also known as fermentation in the lab). That can take from 2 to 6 hours depending on the temperature of the room.

Figure 1. Sourdough Starter. Inactive Starter in the left and Active Starter in the right (red line marks the level at the start).

As microbiologist, we know that the optimum temperature for yeast to grow is 25oC, so we are aiming for that temperature. This is very difficult to achieve in cold countries like Scotland, especially in winter, but you can always place your dough in a sunny spot, next to the heater or inside your oven/microwave with the lights on (this could be considered our small incubator, like the ones we have in the lab). During this process, the dough should have risen by 30-50% (Figure 2). All is happening inside the bread is two different kinds of fermentation: Wild yeast will perform an alcoholic fermentation using the sugars; yeast will produce ethanol that will be mostly evaporated while baking the bread and CO2 that will be trapped on the gluten structure creating those nice and characteristic holes in the baked bread and causing the dough to rise. Lactobacilli digest the sugars and produce lactic acid that will lower the pH of and give that nice sour flavour to the bread.

Figure 2. Comparison of two bread doughs. Non-well fermented dough on top of image (not much rise after the mixture of ingredients) and properly fermented dough at the bottom of image (around 50% rise after mixture of ingredients).

Once the bread has doubled size, it is shaped and placed into the fridge for up to 20 hours in order to continue the process with a slow fermentation (by lowing the temperature the microorganisms will reduce their activity making the process much slower than when it takes place at around 25 oC) that is going to improve the benefits of our bread. It has been proven that slow fermentations help to preserve the bread (the low pH of the bread prevent the growth of other non-desirable microorganism and mould) avoiding the addition of additives to the bread. It also helps to reduce the gluten content since the gluten proteins are degraded, making the bread easier to digest compared to the commercial bread, where only a quick alcoholic fermentation takes place, enough for the dough to rise but without the other benefits explained above. It is also known that Lactic acid decreases the content of phytate, which inhibits iron and zinc absorption, increasing the nutritional benefits of our homemade bread.

What it is left to do is baking the bread and enjoy it.