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

Tuesday, 26 February 2019

Testing Texture in reformulated food

Introduction

Consumers are more aware of, and knowledgeable about, their health than ever before.


This increased focus has led to people following a variety of different diets, with a wide range of dietary specifications, putting pressure on manufacturers to develop a portfolio of foods and drinks to meet individual needs. In many cases, this involves reformulating an existing product to have more of a particular ingredient, such as higher protein content, or less of another, including salt, fat and sugar.