Explaining How Food Ingredients Actually Work
Welcome to the world of food ingredient science, where Edmund McCormick helps make sense of the questions behind today’s food headlines. Drawing on years of experience explaining how materials and ingredients behave, Edmund provides clear, practical insight into how modern food ingredients function—without hype, fear, or misinformation.
For more on Edmund McCormick’s background and experience as a food ingredient consultant, see About Edmund McCormick.
As a food ingredient consultant and food science communicator, Edmund regularly addresses real-world questions raised by journalists, food professionals, and curious cooks. His work focuses on hydrocolloids, texture, ingredient functionality, and the science behind how foods behave in both home kitchens and professional formulations.
This site serves as a central hub for Edmund’s work in food ingredient education, media commentary, and science-based explanation of how the foods we eat actually work.
Edmund McCormick is the founder of Cape Crystal Brands, where his work in food ingredient education and applied ingredient science is put into practice.
About Edmund McCormick
Edmund McCormick is a food ingredient consultant known for translating complex science into clear, accessible explanations. Before focusing on food ingredients, he spent decades working with material science and formulation—experience that now informs his approach to food texture, stability, and ingredient behavior. He is the founder of Cape Crystal Brands and the author of educational resources on modern food ingredients.
This site serves as a hub for Edmund’s work in food ingredient education, media commentary, and science-based explanation of how the foods we eat actually work.
Our Story
In his latest book, The Food Questions
America Is Asking, food science consultant Edmund McCormick delves
into the evolving conversation around food, addressing the key questions
shaping how we eat, what we eat, and why it matters. Drawing on a unique blend
of scientific research, journalistic inquiry, and firsthand experiences,
McCormick explores how food trends and innovations are intersected with deeper
concerns about health, sustainability, and culture.
Throughout this book,
McCormick tackles pressing issues like the true role of flavor in shaping our
diets, the science behind popular additives, and how the clean-label movement
is redefining transparency in the food industry. From controversial ingredients
like MSG and high-fructose corn syrup to the transformative powers of
fermentation and the microbiome, McCormick provides a detailed, scientifically
grounded yet accessible narrative that connects readers with the rapidly
changing world of food.
What sets this book
apart is its innovative format: McCormick uses real-world questions from
journalists, experts, and food consumers to guide each chapter, answering them
with clarity, authority, and a focus on the intersection of science and media.
Readers will come away with a deeper understanding of the complex relationship
between food and our health, the science behind popular food trends, and how
modern journalists and scientists are redefining what we eat.
With contributions from
leading experts and an engaging, fast-paced style, The Food Questions
America Is Asking is a must-read for anyone interested in the
intersection of food, science, and culture. Whether you’re a consumer curious
about what’s in your food, a journalist seeking to better understand the
science behind today’s hottest food topics, or a professional in the food
industry looking to stay ahead of the curve, this book offers valuable insights
and actionable takeaways.
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Professor of Agriculture
"The book idea is interesting and very timely.”
— Jorge E. Cabrera, MS
Universidad La Salle Noroeste, Mexico -
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Beginner's Guide to Hydrocolloids
Edmund J McCormick,& Dr Muhammad Abdullah Sandhu
Beginner's Guide to Hydrocolloids: Understanding Food Thickening, Emulsification, Stabilizing, and Jellification is an in-depth reference book of the exploration of the versatile world of hydrocolloids, designed to educate both novice and professional readers about the science and practical applications of these essential food additives. Edited by Edmund J. McCormick, Jr. with technical insights from Dr. Mohammad Abdullah Sandhu, this book serves as an invaluable resource for anyone interested in food science, culinary innovation, or the technical functionality of hydrocolloids across various industries.
Cape Crystal Brands in the Press
Cape Crystal Brands has earned a growing reputation among journalists and editors as a trusted voice in the science of food, flavor, and texture. Our founder, Edmund McCormick, is frequently cited in articles exploring how ingredients influence taste, aroma, and the sensory experience of cooking. Below are selected media features highlighting our contributions to national conversations on modern cooking, food innovation, and culinary chemistry.
27 media features and counting