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

Tuesday, 23 February 2016

Measuring Sauce Texture: Sachet/Tube Content Removal

The sauce market is diverse and the number of types of sauces is growing, whilst the product definitions are blurring between countries. 

Over the past years the more traditional table sauces have developed with new flavours and different packaging, and can now be seen being used as dips and marinades – a far cry from the conservative character these products had in the past.

A large proportion of condiments  and gravy stocks are now being produced in sachet or tube portions for quick and easy use, as well as to facilitate long-term storage. For products in tubes, the ability to squeeze the product out effectively is essential and is fundamental to its ease of removal from the packaging when required.