Vol. 2 No. 2 (2026): Food in Progress

Food in Progress brings together five studies concerned with the development and assessment of culinary products. Each examines specific choices involving ingredients, formulations, or production methods, with attention to how these choices are investigated in practice. Although the studies address different products and employ different approaches, they share an interest in examining the decisions involved in culinary product development. The issue opens with an investigation of an apple-origin wild starter in fresh noodle development, followed by an iterative study of crème anglaise-based mousse mini gâteaux through structural and visual observations. The third article examines the reformulation of a chocolate loaf using apple pomace, while the fourth explores Barongko crèmeux formulations in choux au craquelin. The final study addresses the development and sensory appraisal of a soybean aquafaba marble cake prepared using the reverse-creaming method. These contributions illustrate different ways of investigating culinary formulations and production practices. Their methods and forms of assessment are not interchangeable, and the conclusions drawn from each must be considered in relation to the attributes examined and the evidence obtained. Food in Progress places this relationship between culinary decisions, production observations, and evaluative evidence at the centre of the issue, recognising product development as a subject of systematic enquiry within culinary practice.