Texture Analysis Professionals Blog

How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Monday, 29 June 2020

Texture Analysis to Measure the Effects of Enzyme Addition on the Staling of Artisanal Bread: Part 1 – Why does Staling Occur?

Texture Analysis to Measure the Effects of Enzyme Addition on the Staling of Artisanal Bread
Bread is a common, low cost food that is eaten readily worldwide, associated with traditions in many countries. 

However, there has been a movement over the last decade or two towards products that are marketed as ‘clean label’, ‘plant-based’ or ‘artisan’, so supermarket shelves are seeing a shift from soft crust, cuboid loaves in coloured plastic bags to rustic looking crusty bread. Artisan bread is a term that has no absolute definition but refers to a style of short shelf-life bread that is usually offered unpackaged (in baskets) and consumed immediately after baking for maximum freshness.

Tuesday, 23 June 2020

Texture Analysis in Research: Latest Fish applications

Analysing the texture of fish on the Texture Analyser
According to Allied Market Research, the global seafood market is projected to reach $155,316 million by 2023, registering a CAGR of 3.6% from 2017 to 2023. 

Seafood is an excellent source of nutrition and provides numerous health benefits. A rise in awareness about these benefits is helping to drive the growth of the global seafood market, as well as other factors such as increasing disposable income, changing lifestyles and consumer diet preferences.

Tuesday, 9 June 2020

Texture Analysis in Research: Fat Replacers

Fat replacers
Manufacturers often have motivation to remove fat from food products, but when something is removed from a recipe, it inevitably has to be replaced with another ingredient. 

Sometimes that replacement is another type of fat, or it might be another ingredient altogether (to reduce the overall fat content of the food). Food manufacturers have to test the altered food in comparison with its original form to ensure that all textural properties remain the same within acceptable limits.

Monday, 8 June 2020

Dairy alternative market set to cause a stir

According to GlobeNewsWire, the global Dairy Alternatives market is expected to Reach USD 38.9 Billion by 2025. 

Factors like increasing awareness of consumers toward a vegan diet, lactose intolerance among the population and demand for various fortified dairy food and beverage applications are boosting the market growth. Whilst the high cost of dairy alternative milk and prominence of low cholesterol and low fat conventional milk will impede the market growth, the innovation in flavour and sources of dairy alternative beverages and increasing demand for soy milk, rice milk and almond milk proteins provide wider opportunity for the market to grow.

Tuesday, 26 May 2020

Texture Analysis in Research: Confectionery

3 point bend test of chocolate
Three point bend test 
The food industry is flourishing at a very high rate all across the globe and might serve as a major driver for the confectionery ingredients market. 

Confectionery ingredients provide stability, texture, and various other properties, and therefore, can be used to prepare a variety of food products. 

More than 70% of consumers prefer the use of products that contain natural ingredients and therefore chose the products that claim to have no artificial ingredients. The trend for the use of clean-label products is rising due to the increase in health awareness among the consumers, and therefore, the manufacturers of confectionery products are attempting to make use of ingredients to develop innovative products that have low-fat content, low sugar content, etc. The development of such food products might attract health-conscious consumers, and thus, there might be an increase in the confectionery ingredients market.

Monday, 18 May 2020

How to do TPA properly

Texture Profile Analysis (TPA) is a popular double compression test for determining the textural properties of foods. It is occasionally used in other industries, such as pharmaceuticals, gels, and personal care.

Tuesday, 12 May 2020

Texture Analysis in Research: Latest Dentistry applications

Texture Analysis in Research: Latest Dentistry Applications
According to Statista, the global dental market is projected to grow to around 37 billion dollars by 2021, and current indicators show that the market will keep moving forward, primarily driven by the implant sector. Its success is due to progress in the fields of medical technologies and implant materials.

Tuesday, 5 May 2020

Campden BRI defines cake 'fluffiness'

Fluffy sponge cake
What does fluffy actually mean and how can you measure it in a cake? 

Researchers at Campden BRI along with members of a research club including Kenwood/Delonghi (the makers of the domestic planetary mixers) and Upfield/Unilever (the producers of cake margarines) have been taking a good look at what makes a good cake. From their own research, Kenwood/Delonghi and Upfield/Unilever explained that consumers recognise fluffiness as an important parameter for cake quality. Campden BRI then set about to attempt to define cake fluffiness and to derive an equation to measure it.