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

Tuesday, 12 March 2019

Testing texture in reformulated food

Yoghurt potsLow-fat without low-quality

With global obesity levels at an all-time high, and an improved understanding of the impact of fat on the function of many major organs, low-fat diets are a common approach used by many consumers hoping to improve their health.

This trend has had huge implications for the dairy sector, where, to meet this demand, thousands of product lines are being reformulated, and many more are being launched from scratch. From dairy drinks and yoghurts to cheeses and dairy desserts, the low-fat trend is visible everywhere.