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

Tuesday, 5 March 2019

Testing texture in reformulated food

Eating a burger

Measuring strength and stickiness in low-salt 


According to the World Health Organization (WHO), adult salt intake of less than five grams per day can help to reduce blood pressure and the risk of cardiovascular disease.

In response, WHO member states have pledged to reduce the global population’s intake by a relative 30% by 2025. As such, low-salt launches, including the revolutionary change to Heinz soup recipes to provide reduced sodium options, are rife in the market. Yet, while health authorities worldwide agree too much salt can be bad for health, it does have an important role in texture – particularly in cooked meats, where it ensures firmness and “bite,” and baked goods, in which it plays a multitude of textural roles.