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

Tuesday, 19 March 2019

Testing texture in reformulated food

Chewing gum girl
Staying firm on sugar reduction

Already in the crosshairs of health-conscious consumers, these days sugar is frequently demonised in the media.

Legislation across the globe is mandating the reduction of sugar in a variety of products, as well as demanding clearer labelling in an effort to educate and discourage consumers. Where soft drinks began, the rest of the food industry is expected to follow. As a result, manufacturers’ need to reformulate with lower sugar content is higher than ever.

However, beyond adding a sweeter taste, the reduction or removal of sugar also impacts the texture of foods which must be addressed. Jam, for example, relies on sugar for firmness. Whether being spread on toast or added to cakes, the firmness of jam is crucial to consumer enjoyment and has a direct impact on its perceived quality.