Texture Analysis of Beverages

The word “beverage” does not conjure up images of Texture Analysis, which is best suited to samples with properties ranging from viscous liquids to solids. However, with raw ingredients and packaging to consider, beverage manufacturers have just as much need for Texture Analysers as any other industry.

With a worldwide drive to reduce plastic consumption, paper straws have made an appearance in many bars and restaurants. They are an excellent alternative and a blast from the past for some consumers, coming in a wider range of patterns than we are used to seeing on plastic straws. However, a drawback of paper straws is their lack of structural integrity once they have spent some time soaking in a drink. The softened end not only has an unpleasant mouthfeel; it also reduces the straw’s effectiveness.