Askafoodtech Pty Ltd

Askafoodtech Pty Ltd We are a food technology consulting company based in Toowoomba. How do we help you grow, and manage risk?

Founding Director, Stewart Eddie and his team have extensive experience in developing new food products.

QUIZ time answers"Your freezer doesn’t get offended if you try to put thawed food back in — but your stomach might! Let’...
28/12/2025

QUIZ time answers

"Your freezer doesn’t get offended if you try to put thawed food back in — but your stomach might! Let’s talk about the real reason this festive faux pas is a food safety no-no."

"Refreezing food is a bit like reheating yesterday’s coffee — technically possible, but emotionally damaging. But in this case, it’s not just flavour… it’s food safety!"

Why avoid refreezing thawed foods?

You guessed it - B) Texture and safety risks

So refreezing ≠ reset button. It’s more like pausing a movie… then coming back to find it’s somehow worse.

Just incase you missed dinner with with Tom Cruise.

Here's an earlier blog we wrote where we explain what the Danger Zone is and how important it can be to remember at this time of year. https://www.askafoodtech.com.au/the-importance-of-temperature-control-keeping-your-food-safe

27/12/2025

"Ever thawed something, got distracted, then considered popping it back into the freezer like nothing ever happened?

Food knows.
Food remembers.

And sadly, freezing it again won’t erase the trauma. But the real reason? Science, not sass!"

Why avoid refreezing thawed foods?
Refreezing thawed food is basically the culinary version of taking your Christmas tree down, then putting it back up again. It just doesn’t work!"

What's the Danger Zone I hear you ask,
don't worry or bad luck, it has nothing to do with Tom Cruise.

Here's an earlier blog we wrote where we explain what the Danger Zone is and how important it can be to remember at this time of year. https://www.askafoodtech.com.au/the-importance-of-temperature-control-keeping-your-food-safe

How did you go with your educated guess?

May your Christmas be filled with warmth, love, and the most delicious food! 🎄❤️From innovative ingredients to cutting-e...
24/12/2025

May your Christmas be filled with warmth, love, and the most delicious food! 🎄❤️
From innovative ingredients to cutting-edge food technology, we’re here to make your holiday season extra special.

From our families to yours, we wish you a very Merry Christmas. 🎅

To wrap up our 12 Days of Gratitude, we wanted to share the most personal thank you of all: to My Family.Running a busin...
24/12/2025

To wrap up our 12 Days of Gratitude, we wanted to share the most personal thank you of all: to My Family.

Running a business like ASKAFOODTECH is a full-time passion, and we truly couldn't do this without the foundation of support you provide.

Every step of our journey, from late nights ensuring compliance to early mornings innovating in food tech, is backed by your patience, encouragement, and understanding.

Thank you for being the unwavering support team behind the scenes.

Wishing you all a truly magical and restful Christmas.

Stewart, Director & Principal Food Technologist

Ever wondered why gingerbread, peppermint and cinnamon instantly feel like Christmas The answer isn’t tradition alone. I...
24/12/2025

Ever wondered why gingerbread, peppermint and cinnamon instantly feel like Christmas

The answer isn’t tradition alone. It’s food science.

Festive flavours work because specific aroma molecules (like cinnamaldehyde, eugenol and menthol) trigger powerful emotional and sensory memories. That’s why a bite of gingerbread or peppermint chocolate feels nostalgic, comforting and celebratory — regardless of the temperature outside.

For food brands, this matters. Seasonal products that succeed are built on:
✔ Proven festive flavour chemistry
✔ Smart sweetness perception (not just more sugar)
✔ Application-specific formulation
✔ Strong sensory and emotional cues

Check out our latest blog for more fun facts https://1l.ink/JPG7626

If you’re planning a limited-edition Christmas product next year, flavour science should be driving the brief — not guesswork.

👉 Reach out to ASKAFOODTECH to turn festive ideas into commercially ready products.

Far la la la - 11th day of GratitudeOn the 11th day of Christmas, I’m grateful as we dedicate this to the most importan...
24/12/2025

Far la la la - 11th day of Gratitude

On the 11th day of Christmas, I’m grateful as we dedicate this to the most important people: Our Valued Customers.

Thank you. We would not be here without your trust and continued support.

We have genuinely appreciated each and every opportunity to partner with your business this year, helping you manage risk, ensure compliance, and achieve growth in the complex world of food technology.

Your success is our success, and we look forward to assisting you with your goals in the new year. (P.S. We especially love the little personal touches we get, like the hand-drawn cat from one of our clients—a wonderful reminder of the connections we build! 🐈)

ASK AWAY -Why does scaling a product from kitchen samples to commercial manufacture often change the flavour or texture?...
24/12/2025

ASK AWAY -

Why does scaling a product from kitchen samples to commercial manufacture often change the flavour or texture?

Answer:

Heat transfer behaves differently in industrial equipment, altering Maillard reactions, emulsification, and cook times.

Shear forces in mixers, homogenisers, and pumps can break emulsions or change viscosity.

Ingredient hydration varies with batch size — gums, starches, and proteins behave differently at scale.

Air incorporation in small batches is rarely replicated in large kettles, affecting density and mouthfeel.

Cooling profiles differ, impacting crystallisation, gelation, and final texture.

Minor variations in equipment tolerances become magnified at scale.

Conclusion:
Scaling isn’t “make it bigger” — it’s a new process with new physics, requiring pilot runs and reformulation to stabilise quality.

Far la la la - 10th day of GratitudeOn the 10th day of Christmas, I’m grateful to, continue, by shining a light on the i...
23/12/2025

Far la la la - 10th day of Gratitude

On the 10th day of Christmas, I’m grateful to, continue, by shining a light on the incredible causes we proudly supported this year.

A heartfelt thank you to:

Allergy & Anaphylaxis Australia
Base Services (Nat & Tiffany Sparry)
Toowoomba Hockey Association
Newtown Hockey Club

Your tireless work is making a real, positive impact in our communities. We are grateful for the opportunity to contribute to those who do what they do best – supporting others.

Wishing you all a very safe and happy Christmas break!

QUIZ time Answers... "Fruitcake is the only dessert with the confidence of a concrete block. It doesn’t go stale, it doe...
21/12/2025

QUIZ time Answers...

"Fruitcake is the only dessert with the confidence of a concrete block. It doesn’t go stale, it doesn’t mould, it doesn’t age - it just… IS. But the science actually explains why!"

A) It’s immortal
B) It’s so dense microbes can’t be bothered
C) Rum fixes everything
D) All of the above

Correct answer: D — All of the above (with B being the actual food-science reason).

Why?
Fruitcake has:

Low water activity — microbes prefer wetter environments

High sugar content — sugar binds water, making it unavailable for spoilage

Dense structure — tough for bacteria or moulds to pe*****te

Optional alcohol like rum or brandy — adds preservation effects

So yes, science and rum keep it going longer than most New Year’s resolutions.






Far la la la - 8th day of GratitudeOn the 8th day of Christmas, I’m grateful, Nury, Brendan & the Toowoomba Business Par...
21/12/2025

Far la la la - 8th day of Gratitude
On the 8th day of Christmas, I’m grateful,

Nury, Brendan & the Toowoomba Business Partners Team.

For taking a punt on our Food Allergy Awareness speed networking breakfast co-hosted with Rob from OMG Donuts Darling Downs. We are grateful for the opportunity given to raise awareness of a much misunderstood.

"Celebrating the connections and clients that made 2025 a success. Here's to safe food, great products, and festive cheer."

Far la la la - 9th day of GratitudeOn the 9th day of Christmas, I’m grateful for,The Australian Institute of Food Scienc...
21/12/2025

Far la la la - 9th day of Gratitude
On the 9th day of Christmas, I’m grateful for,

The Australian Institute of Food Science & Technology (AIFST).

Their commitment to continuous professional development is invaluable to the food industry. Thank you for providing essential opportunities like the mentoring program and the regular technical events, which help us stay at the forefront of food innovation and compliance.

We are proud to be an active supporter of AIFST and look forward to another year of partnership!

Wishing you a safe and joyful holiday season.

“If the turkey is brown, it’s cooked.”❌ Myth: “It’s golden and crispy — she’s done!”✅ Fact: Brown ≠ cooked.Colour change...
20/12/2025

“If the turkey is brown, it’s cooked.”

❌ Myth: “It’s golden and crispy — she’s done!”
✅ Fact: Brown ≠ cooked.
Colour changes long before the centre reaches 75°C (the safe internal temperature for poultry in Australia).

Use a thermometer, not guesswork.
A Christmas turkey shouldn’t come with Boxing Day regrets.

Address

Toowoomba, QLD
4350

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+61481704323

Website

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