Food Texture: A video, a webinar, latest research and capturing more

Explaining texture preference

Understanding texture preference and the trends that may result in consumer behaviour change is an area of great opportunity. However, remaining agile before a consumer shift occurs can be a challenge.

A new webinar will address this challenge and will offer:

• A view on techniques to forecast upcoming influences on food trends 

• A perspective on the linkage of newly monitored issues to texture and the process used to deliver higher value commercial insights 

• Expertise on driving rapid product development through localising relevant texture trends from around the world

Speakers: Janet Carver, Culinology Group; Mary Lynne Shafer, Ingredion; Susan Badarroco, Culinary Tides.

Watch this webinar to learn more...

Food Texture – a fascinating video from UCSB scientists
 
Food texture is an important consideration when choosing what to eat or reject.

Using fruit flies as a model organism, scientists from UCSB revealed the sensors that enable the tongue to detect the hardness of solid foods, and the viscosity of liquid foods.

Watch this fascinating video to learn more...

Research into the right texture
Scientists at the University of Leeds have been using their TA.XTplus Texture Analyser in a recent publication. This investigates 'A new approach to food difficulty perception: Food structure, food oral processing and individual's physical strength'. 

The study investigates the relationship between human physical strength (with special emphasis on oral forces), food difficulty perception of food of different textural properties and their chewing and swallowing behaviour.

The main hypothesis of this work is that healthy young population with different levels of oral strengths and eating behaviour will perceive food difficulty as a function of food textural characteristics and their individual capability of eating. To do that, eating capability measurements has been combined with texture analysis and video-recording of individual eating process (first bite-to-swallowing event). Understanding the interplay of physical, physiological and psychological elements or oral processing is a relative new area of research. 

Thus, the combination of tools and insights generated in this article could be a bridge between oral physiology and food science, and also could be of interest to new product developers in designing food with just-right texture.

Click here to read more in the Journal of Texture Studies...

Measuring More

A major challenge facing food developers is how to accurately and objectively measure parameters such as mouthfeel or crunchiness. 

Mouthfeel is a composite property related to a number of physical properties, and their relationship is complex. Describing crunchiness in an accurate, scientific value had proven difficult, but a new Cargill solution is challenging the status quo.

Watch the video and read more...

Click here for more about testing crunchiness and similar properties...

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements, click here...