Edmund McCormick is a food ingredient consultant and food science communicator specializing in how modern ingredients behave in real-world food systems. His work focuses on ingredient functionality, texture, and clarity—helping professionals and the public understand why ingredients work, not just how to use them.
Food Ingredients & Hydrocolloids
Edmund’s primary area of expertise is hydrocolloids and functional food ingredients, including xanthan gum, sodium alginate, agar, carrageenan, and locust bean gum. He is known for explaining how these ingredients interact with water, fats, proteins, and minerals to influence viscosity, gelling, stability, and mouthfeel in both home kitchens and professional formulations.
Ingredient Functionality & Texture
A core focus of Edmund’s work is texture—how foods thicken, gel, emulsify, and stabilize. His explanations emphasize ingredient behavior across different conditions such as temperature, pH, shear, and concentration, helping cooks, chefs, and food manufacturers avoid common formulation mistakes.
Food Ingredient Safety & Myth Correction
Edmund is frequently consulted by journalists to clarify ingredient safety, toxicology context, and misinformation surrounding modern food additives. His approach emphasizes dose, exposure, and real-world use rather than fear-based or theoretical risk.
Applied Ingredient Science
As the founder of Cape Crystal Brands, Edmund applies his expertise to ingredient education and practical use. Cape Crystal Brands serves as the applied extension of his work, translating food ingredient science into accessible resources and responsibly sourced ingredients.
Science Communication & Media Commentary
Edmund regularly provides expert commentary for media outlets on food science, ingredient trends, and cooking chemistry. He is known for translating complex science into clear, accurate explanations that are accessible to non-specialists without oversimplifying the facts.
Publications
Edmund is the author of The Food Questions America Is Asking: How Journalists and Scientists Are Redefining What We Eat, which explores how food science is communicated, misunderstood, and reshaped through media coverage and public discourse.
Edmund McCormick’s background and professional experience are outlined in About Edmund McCormick.