Replacing palm oil in your cosmetic product development

In recent years, the cosmetic and personal care industry has faced increasing pressure to find sustainable alternatives to palm oil. Used extensively for its moisturising properties and texture-enhancing abilities, palm oil is unfortunately linked to significant environmental issues, including deforestation and loss of biodiversity. As consumer awareness grows, the industry is moving towards more eco-friendly alternatives that can replicate the desirable qualities of palm oil without the ecological footprint.

When texture matters so much you make it your statement and mission

Texture plays a pivotal role in the appeal and quality of bakery and confectionery products. From the delicate flakiness of a croissant to the satisfying chewiness of a cookie, texture influences consumer perception and satisfaction. It impacts mouthfeel, structural integrity, and even the flavour release of baked goods. For manufacturers, achieving the perfect texture is essential to meet consumer expectations, differentiate products in a competitive market, and ensure consistent quality. Understanding and controlling texture can lead to superior products that delight customers and foster brand loyalty.

Food texture: The latest news and views

The trends in food texture reflect consumers' increasing desire for unique sensory experiences and nutritional benefits, alongside a growing interest in sustainability and plant-based alternatives:

The science behind snack, crackle and pop

Exploring the allure of crunch

Crunchy snacks hold a unique place in our hearts, not just for their taste and texture but also for the auditory experience they provide. Studies reveal that the sound of crunching significantly enhances our enjoyment of foods like potato chips. This auditory element keeps the eating experience stimulating, contributing to prolonged snacking.

Researchers have shown that noisy foods are more enjoyable due to the psychological association between sound and freshness. The crunch of a chip is perceived as a sign of freshness and quality, appealing to our primal instincts where fresh food was synonymous with health and vitality.

Blue Nalu and Optimized Food’s cultured fish development using texture analysis

Cultured fish, also known as lab-grown or cell-based seafood, represents a burgeoning frontier in food technology aimed at sustainable, ethical alternatives to traditional fishing and aquaculture. As of now, the development of cultured fish is at a promising stage, with several companies successfully producing fish fillets from cells cultured in bioreactors. These advancements have brought us closer to commercial availability, although challenges in scaling production and reducing costs remain.

Testing in the lab: Formulating for low/no sugar

The pressure to reduce sugar content and artificial sweeteners is twofold: consumer-led and regulatory. “No added sugar”, which also signifies “natural” in the eye of the shopper, is on a faster track – according to Euromonitor.

So, if you are manufacturer or confectionery, snack, bakery or dairy products, in particular, you’ll be aware of the common textural effects of reducing or removing sugar that you are trying to avoid in your new formulation.

Testing prefilled syringes

Prefilled syringes are now the primary container of choice for most parenteral drug delivery systems. This is due to a number of factors – chief amongst them the greater medication safety and increased convenience from using a prefillable device.

Syringe testing is a critical step in developing and commercialising needle-based injection systems for medical use. As per recent FDA guidelines testing of filled syringes (combination of the syringe and the drug product) must be subjected to release testing at the site where filling will be completed as part of incoming quality control efforts. By testing mechanical properties, such as break-loose and glide force, we can determine if the device is within standard specifications, reducing the likelihood of improper function.

How to apply a Texture Analyser to the development of 3D printed food

In the dynamic landscape of culinary innovation, 3D food printing emerges as the latest technological marvel, revolutionising the way we create, experience, and conceptualise food.

Owing to higher focus on the development of nutritionally customised foods for enhanced health benefits, the 3D food printing industry is anticipated to experience significant expansion. According to a new report published by Allied Market Research, titled “Food 3D Printing Market," the Food 3D Printing Market was valued at $226.20 million in 2021 and is estimated to reach $15.1 billion by 2031, growing at a CAGR of 52.8% from 2022 to 2031.