About Our Ingredient Expertise

This Ingredient FAQ Hub is written and reviewed by Edmund McCormick, a food science ingredient consultant specializing in hydrocolloids, texture systems, and functional food additives. His work bridges food science, culinary application, and consumer education, helping cooks, manufacturers, and educators understand how ingredients actually behave in real formulations. His expertise is widely recognized in the food science and specialty ingredient industries.

McCormick is the author of the 592-page reference Beginner’s Guide to Hydrocolloids , and his expertise has been recognized across the food science and specialty ingredient industries. He is frequently consulted by journalists and educators for clear, evidence-based explanations of modern food ingredients.