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

Tuesday, 31 October 2017

Texture: The Final Frontier of Food Science?

Back in February, Kendra Pierre-Louis of Popular Science wrote this interesting article.  

She indicated that ‘Tweaking texture could give us healthy versions of our favourite junk foods—and that's just the beginning.’

She talks about how she has embraced culinary novelties such as glass potato chips, grilled whale and poisonous shark but cannot stomach the sensation of hollandaise sauce.