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The People
Brian Chau
Principal
Blake Bible
Commercialization Manager
Steph Ngo
Food Safety (USDA & FDA)
Topher Liao
Process Authority
Partnerships
Tastermonial
Health Tech
Social Snacks Video
Videography Partner
Spring Sisters
Supply Chain Partner
sensational experiences Since 2017
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Any Time is Chau Time as long as Brian Chau is there. Brian Chau is a food scientist, fungal fanatic, and food systems analyst. Chau Time is an R&D and Ops consulting firm. We helped 175+ clients launch 500+ SKUs across 13+ categories. We do R&D, commercialization, sourcing, co-manufacturing searches, nutrition and supplement label creation, COGS development, and food safety plans. We also have an online course to help train R&D professionals.
Recent Press
This Fish Defrosting Method Could be Dangerous - Here’s What Experts Recommend Instead
Interview
Do You Really Need to Wash New Kitchen Items Before Using Them?
Interview
The 1 Reason Cucumbers are Waxy
Interview
Why You Should Always Wash New Kitchen Items Before Using Them
Interview
Should You Eat a Split Tomato? Here’s What the Experts Say
Interview
The Full List of Food Products Containing Brominated Vegetable Oil, Which the FDA Wants to Ban
Interview
Just How Bad Are the Food Additives in California’s Recent Ban? Expert Weighs In
Interview
The Additives And Ingredients That These Food Scientists Personally Avoid
Interview
Counter or fridge? Here’s how to store fruits and veggies for maximum freshness
Interview
7 Signs Food Safety Experts Check Before Eating At A Food Truck
Interview
Is It Safe To Eat the Sticker on Fruit? Here's What the Experts Say
Interview
The 5 Grocery Items You Should Never Buy at TJ Maxx and HomeGoods
Interview
The Real Reason Cucumbers Look and Feel Waxy
Interview
Is It Safe To Eat a Cracked Tomato? Here's What the Experts Say
Interview
Is Crystallized Honey Safe to Eat?
Interview
Functional Foods Continue to Gain Momentum
Interview
Experts Call on F&B Manufacturers to Assist SNAP Participants
Interview
What is Dutch crunch and how did it get so popular in San Francisco?
Interview
Do You Really Need To Skim Your Soup? Experts Explain This Mysterious Step.
Interview
Planning is the Key Ingredient When It Comes To Holiday Products For Food Manufacturers
Interview
Meet the Man Who Invented Cool Whip, Tang and Pop Rocks
Interview
Bugs For Dinner? Americans Still Resist the Best Meat Alternative
Interview
How To Reheat Leftover Pasta Without Murdering Its Soul
Interview
A VERY MEATY GUIDE TO PAIRING STEAK WITH BEER
Interview
WHAT TYPE OF BREAD SHOULD I USE FOR MY PANINI?
Interview
Yeast Extracts Are The Secret to Umami
Interview
4 clever hacks that actually prevent crying while cutting onions
Interview
Is Thawing the Secret to a Tastier Pizza?
Interview
An Answer to the Age-Old Question: Why Does Airplane Food Suck So Bad?
Interview
Why eggs have to be refrigerated in the US but not Europe and the best places to store them
Interview
The 6 Most Common Types of Sushi, Explained
Interview
The 6 Best Espresso Beans for the Perfect Cup of Joe
Interview
From Bean to Bar—What You Need to Know About Ethical Chocolate
Interview
How Long Does Sushi Last in the Fridge? Here’s What to Know About Leftovers
Interview
CPG Brands Aligning with Mental Wellness
Interview
The Best Beginner-Friendly Mushrooms To Grow At Home + How To Cultivate Them
Interview
Create a More Effective Brand Through Food Science with Justine Reichman
Interview
Food & Facilities on Central Valley Talks with Tara Sweeney of WCIS
Interview
Virtual Happy Hour with Artisan Leneia Weston
Interview
Fungi-Inspired Companies Fill a New Niche in Sustainability
Interview
"The Fun-Guys"
Interview
A Tale of Two Cultures
Presentation
Brian Chau – Food Mercenary and Entrepreneur
Interview
The Science of Good Taste
Interview
The Bubba Gump of Fungi
Interview
Experimenting with Food at Tinker Kitchen
Extra
From Cocoa Bean to Delicious Treat: The Science of Chocolate
Event
A Platform for Freelance Scientists: Kolabtree Featured in Nature
Interview