The textural diversity of food: A sensory adventure

Food texture is a critical aspect of our eating experience, influencing our perception of flavour, satisfaction, and enjoyment. It affects how we chew, swallow, and ultimately enjoy what we eat. For instance, the crunchiness of a snack can enhance its perceived freshness, while a smooth and creamy texture can be comforting and indulgent.

Textural diversity in food refers to the variety of textures we encounter, from the crunchiness of a fresh apple to the creaminess of a ripe avocado. Let’s explore the importance of textural diversity in food, its impact on our sensory experiences, and how different cultures embrace textural variety in their cuisines.

Food texture perception and circadian rhythms: Implications for product development

The texture of food is a crucial sensory attribute that significantly impacts our eating experience and satisfaction. Recent research has uncovered intriguing connections between food texture perception and circadian rhythms, offering valuable insights for food scientists and product developers. Let’s explore how the time of day influences texture preferences and oral processing behaviours, with potential applications for optimising food products.

Algae in food product development

Algae, primarily known for its environmental benefits in capturing carbon and producing oxygen, is emerging as a superfood in the culinary world due to its high nutritional content and sustainability. Its introduction into food product development is driven by its potential to provide high-quality protein, omega-3 fatty acids, vitamins, and minerals. 

With a soaring population, changing demographics, urbanisation and growing environmental concerns food manufacturers always on the lookout for the next big trend or imagining how global changes will impact our diets, have been looking at algae and how to incorporate it in the food products of the future.

Replacing palm oil in your food product development

Palm oil is an example of an ingredient that is frequently being replaced in food this decade. It is the oil extracted from the fleshy interior layer of the fruit of oil palms. According to “Trends in Global Palm Oil Sustainability Research.” in the Journal of Cleaner Production, it is the most produced vegetable oil in the world. In food manufacture, it is used as a flavour and moisture additive, an emulsifier and a lubricant. 

Replacing palm oil in your cosmetic product development

In recent years, the cosmetic and personal care industry has faced increasing pressure to find sustainable alternatives to palm oil. Used extensively for its moisturising properties and texture-enhancing abilities, palm oil is unfortunately linked to significant environmental issues, including deforestation and loss of biodiversity. As consumer awareness grows, the industry is moving towards more eco-friendly alternatives that can replicate the desirable qualities of palm oil without the ecological footprint.

When texture matters so much you make it your statement and mission

Texture plays a pivotal role in the appeal and quality of bakery and confectionery products. From the delicate flakiness of a croissant to the satisfying chewiness of a cookie, texture influences consumer perception and satisfaction. It impacts mouthfeel, structural integrity, and even the flavour release of baked goods. For manufacturers, achieving the perfect texture is essential to meet consumer expectations, differentiate products in a competitive market, and ensure consistent quality. Understanding and controlling texture can lead to superior products that delight customers and foster brand loyalty.

Food texture: The latest news and views

The trends in food texture reflect consumers' increasing desire for unique sensory experiences and nutritional benefits, alongside a growing interest in sustainability and plant-based alternatives:

The science behind snack, crackle and pop

Exploring the allure of crunch

Crunchy snacks hold a unique place in our hearts, not just for their taste and texture but also for the auditory experience they provide. Studies reveal that the sound of crunching significantly enhances our enjoyment of foods like potato chips. This auditory element keeps the eating experience stimulating, contributing to prolonged snacking.

Researchers have shown that noisy foods are more enjoyable due to the psychological association between sound and freshness. The crunch of a chip is perceived as a sign of freshness and quality, appealing to our primal instincts where fresh food was synonymous with health and vitality.

Blue Nalu and Optimized Food’s cultured fish development using texture analysis

Cultured fish, also known as lab-grown or cell-based seafood, represents a burgeoning frontier in food technology aimed at sustainable, ethical alternatives to traditional fishing and aquaculture. As of now, the development of cultured fish is at a promising stage, with several companies successfully producing fish fillets from cells cultured in bioreactors. These advancements have brought us closer to commercial availability, although challenges in scaling production and reducing costs remain.

Testing in the lab: Formulating for low/no sugar

The pressure to reduce sugar content and artificial sweeteners is twofold: consumer-led and regulatory. “No added sugar”, which also signifies “natural” in the eye of the shopper, is on a faster track – according to Euromonitor.

So, if you are manufacturer or confectionery, snack, bakery or dairy products, in particular, you’ll be aware of the common textural effects of reducing or removing sugar that you are trying to avoid in your new formulation.

Testing prefilled syringes

Prefilled syringes are now the primary container of choice for most parenteral drug delivery systems. This is due to a number of factors – chief amongst them the greater medication safety and increased convenience from using a prefillable device.

Syringe testing is a critical step in developing and commercialising needle-based injection systems for medical use. As per recent FDA guidelines testing of filled syringes (combination of the syringe and the drug product) must be subjected to release testing at the site where filling will be completed as part of incoming quality control efforts. By testing mechanical properties, such as break-loose and glide force, we can determine if the device is within standard specifications, reducing the likelihood of improper function.

How to apply a Texture Analyser to the development of 3D printed food

In the dynamic landscape of culinary innovation, 3D food printing emerges as the latest technological marvel, revolutionising the way we create, experience, and conceptualise food.

Owing to higher focus on the development of nutritionally customised foods for enhanced health benefits, the 3D food printing industry is anticipated to experience significant expansion. According to a new report published by Allied Market Research, titled “Food 3D Printing Market," the Food 3D Printing Market was valued at $226.20 million in 2021 and is estimated to reach $15.1 billion by 2031, growing at a CAGR of 52.8% from 2022 to 2031.    

The use of texture analysis in developing food for the elderly

In the innovative landscape of food technology, a significant stride has been made in catering to the nutritional needs of the ageing population, particularly those affected by dysphagia. Central to this advancement is the Stable Micro System Texture Analyser, a pivotal tool in developing food products with suitable texture and consistency. This device's capabilities are now complemented by a group of imitatative methods according to the manual methods of the International Dysphagia Diet Standardisation Initiative (IDDSI), which provides a standardised framework for texture-modified foods and thickened fluids.

Discover the difference between crispy and crunchy

We’re often asked is what is the difference between 'crispy' and 'crunchy'? The terms both describe textures, particularly in the context of food, but they refer to slightly different sensory experiences:

Weird and wacky applications of a Texture Analyser for materials – part 2

Materials, whether used in the creation of toys or inspired by the wonders of the animal kingdom, showcase a vast array of remarkable physical properties. The squishy resilience of a child's foam toy or the rubbery bounce of a play ball draws from the intrinsic properties of the materials used, making playtime both fun and safe. The world of toys especially relies on materials that are durable, safe, and often, mimetic of real-world textures, be it the silky mane of a stuffed toy horse or the slick surface of a toy fish. Simultaneously, the animal kingdom itself is a testament to the wonders of material science. Consider the iridescence of a butterfly's wing, the water-repellent nature of a duck's feather, or the incredible toughness of spider silk. These natural marvels inspire researchers and innovators in developing new materials that mimic such properties for human use.

Weird and wacky applications of a Texture Analyser for materials – part 1

Materials, both natural and synthetic, exhibit a mesmerising range of physical properties that have captivated human curiosity and innovation for centuries. From the incredible strength and lightweight nature of graphene to the self-healing ability of certain polymers, the physical attributes of materials shape the world around us. These properties not only drive technological advancements but also elevate the aesthetic and tactile experiences in everyday objects. The cool, sleek surface of a metal smartphone, the plush softness of a luxury car seat, or the resilience of an athletic shoe's sole, all owe their distinct appeal to the unique properties of materials. Such attributes allow designers and engineers to push boundaries, creating products that are not only functionally superior but also sensory delights.

Weird and wacky applications of a Texture Analyser for cosmetic products

Cosmetics, beyond their functional benefits, are celebrated for their sensory attributes, which play a key role in user satisfaction and brand loyalty. The silkiness of a foundation, the luxurious feel of a night cream, or the smooth glide of a lipstick are all textural properties that enhance the user's experience. These physical properties not only determine how a product feels upon application but also its efficacy, longevity, and even its aesthetic appeal on the skin. For many consumers, the tactile experience of a cosmetic product can evoke emotions, be it the comforting richness of a moisturising mask or the consistency of a gel-based eye cream. These unique textural experiences contribute significantly to the perceived value and efficacy of a cosmetic product, making them an integral part of a product's identity.

Weird and wacky applications of a Texture Analyser for medical products

Medical and pharmaceutical products, while often overlooked for their tactile properties, possess a range of amazing physical attributes crucial for their functionality and efficacy. Take, for instance, the precisely calibrated flexibility of a surgical stent, the adhesive quality of a transdermal patch, or the dissolution rate of an orally disintegrating tablet. Each of these properties has been meticulously designed to serve a specific purpose, ensuring that the product not only performs its intended function but also maximises patient comfort and adherence to treatment. The need for these distinct physical attributes arises from the diverse challenges posed by the human body. A drug, for instance, needs to navigate the body's complex biochemical landscape, and its physical properties often dictate how effectively it can do so. Similarly, medical implants or devices must harmonise with the body's biomechanics, ensuring they function seamlessly without causing discomfort or adverse reactions.

Weird and wacky applications of a Texture Analyser for food products

The texture of food is an integral component of our culinary experience, often as influential as taste or aroma. Foods with unique and appealing textural properties, from the delightful snap of a well-tempered chocolate bar to the silky mouthfeel of a rich custard, evoke specific sensory pleasures that elevate the overall dining experience. Many cultures around the world have traditional dishes celebrated for their textural contrasts, like the chewy-centred and crispy-edged Asian mochi or the simultaneously crunchy and gooey nature of a French crème brûlée. The reason we enjoy these varied textures is deeply rooted in our sensory perceptions. Different textures can stimulate the mouth in diverse ways, offering a multisensory experience that can be both surprising and delightful.

Pharmaceutical Packaging: The application of texture analysis on the latest developments

Pharmaceutical packaging plays an integral role in the overall healthcare system. The emphasis is not only on safeguarding the drug but also on ensuring patient safety, enhancing drug efficacy, and promoting sustainability. As the pharmaceutical industry advances, packaging will continue to evolve to meet these dynamic needs.

Polymers: The application of texture analysis on the latest developments

The following ideas provide an overview of the cutting-edge developments and directions in which polymer science is heading. With global challenges such as environmental concerns and the need for advanced functionalities, polymers will continue to play a crucial role in many industries.

Paper and cardboard: The application of texture analysis on the latest developments

Due to increased environmental awareness, there is a growing trend in the packaging industry to produce high-performance biodegradable materials made from natural resources. The development of composites primarily made of natural fibres with a minor quantity of biopolymers has been a major goal in both academic and industrial research. Natural fibres are also chosen because of their various advantages, such as being more cost-effective, environmentally friendly, and comparable mechanical properties to synthetic fibres. However, their hydrophilic character leads to poor interfacial adherence with the matrix. Consequently, chemical treatment of the fibre’s surface appears to be required.  Unlike the bleaching process which is the most commonly used process in the packaging industrial sector, alkaline treatment is cost-effective and promotes only the partial removal of amorphous constituents, such as lignin, which is considered as the connecting material that holds the fibres together under hot compression, resulting in increased mechanical properties. However, the main issue with using chemically treated fibres alone are their low mechanical and water barrier properties. This can be avoided by employing a low quantity of biopolymers to coat the material's surface. Among the biopolymers, starch is one of the most promising renewable biopolymers because of its versatility, low cost, abundance, and biodegradability. Additionally, the mechanical, thermal and moisture protection properties of starch biopolymers can be further improved and adapted to meet specific needs by adding plasticisers and a crosslinking agent. 

Leather and textiles: The application of texture analysis on the latest developments

Research and Development in the leather and textiles industries are now more important than ever before. Customers are driven to purchase eco-friendly alternatives to traditional materials, seeking out textiles that require a lower volume of water for growth (e.g. hemp as an alternative to cotton), recycled leather and textiles, textiles that consume a large amount of carbon dioxide during their growth (e.g. bamboo) and vegan alternatives to silk and leather. Vegan leathers were until recently made from PVC. However, novelty value and customers’ desire for reducing plastic manufacture, have caused plant-based leathers to become increasingly popular. These can be made from a wide variety of plant materials, including pineapples, apples and crop waste.

Cereal products: The application of texture analysis on the latest developments

What are the new ingredient and product ideas in cereal product research, development and production and how can a Texture Analyser be applied?

The food and cereal industry had been evolving rapidly with increasing consumer demand for healthier, sustainable, and more diverse products. Here are some of the newer ingredient and product ideas in cereal product research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:

Food packaging: The application of texture analysis on the latest developments

The packaging industry is now moving quickly to develop biodegradable polymers for food packaging, reusable drinking straws as alternatives to single-use plastic, packs to contain anaerobic products and active cardboard boxes and more recently by using by-products of the food industry. These new packaging solutions however are expected to provide the same properties as traditional packaging materials and therefore, materials testing/texture analyser instruments are a vital tool in the strive for packaging perfection.

Electronics: The application of texture analysis on the latest developments

The landscape of electronics R&D is vast, and the information within this post provides just a snapshot of the ongoing innovations. The sector remains one of the most dynamic and rapidly advancing areas of research and development.

What are the new material and product ideas in electronics product research, development and production and how can a Texture Analyser be applied?

Electronics is a broad and rapidly advancing field. The following are some trends and innovations in electronic product research, development, and production:

Dental products: The application of texture analysis on the latest developments

Given the hype it produced in healthcare due to the technology's potential to print medicines, prosthetics, and even organ replicas, 3D-printing does not require an introduction. Its relevance was underscored even more during the COVID-19 crisis, when it was necessary to bypass supply chains in order to satisfy hospital requests. Dental labs will adopt the technology as it becomes a fundamental element of healthcare practise. Orthodontic models, surgical guides, aligners, retainers, and other dental equipment can also be printed faster and more precisely with 3D printers, compared to older methods. This aids in the improvement of processes, the reduction of errors, and the amount of labour required, ultimately giving the technology time and cost efficiency. Personalised dental fillers with lengthy therapeutic action manufactured using customised moulds via 3D printing technology have vast application prospects in the dental clinic, given the increasing prevalence and long-term treatment of tooth caries. In the field of regenerative dentistry there are leaps being made which could lead to self-healing teeth and biological therapy for damaged teeth by the development of dental fillings that allow teeth to heal themselves. These fillings stimulate stem cells to promote the growth of dentin, or the main constituent of our teeth. This effectively enables patients to regrow teeth damaged through dental disease and potentially eliminate the need for root canals.

Snack products: The application of texture analysis on the latest developments

Fibre and protein enrichment is hot on the agenda of snack food development as is the development of 3D printed snacks to create unique forms and textural experiences that could otherwise not be manufactured. Fat reduction for potato chips is likely to always be of interest just as finding new processing techniques as explosion puff drying. 

Gels and films: The application of texture analysis on the latest developments

There are a number of developments in this field where texture analysis is already being applied. Examples include the development of biodegradable films from false banana starch or Brazilian propolis by-product, the development of hydrogels that are antimicrobial for food surfaces, or able to intelligently regulate solar radiation for smart windows, 3D printable gels for the food industry and research into dysphagia diets, edible films (PDF) for packaging, or the development of films for mulching applications.

These exciting innovations require a large amount of research and the right objective tool to assess change in formula or process parameters – and that is where a Texture Analyser is the perfect tool for the job.

Materials: The application of texture analysis on the latest developments

New products that take new forms and have innovative properties require new testing solutions to ensure that the purpose for which they are designed is met and their structural or mechanical requirements match their intended location of use. 

Nothing is more exciting that the potential to create new display technologies that transform into various shapes at the stage of use such as folding, rolling or stretching like a rubber band by the use of special adhesive compositions. Or, how about an unmanned vehicle whose flexible body is designed to mimic tilt sensing inspired from the way jellyfish move or the creation of aqueous fragrance release gel formulations with considerable strength, elasticity and mouldability. These novel developments need testing so that their properties can be quantified for comparison with any future redesign, modification or as a quality control benchmark when going into production.

Fish products: The application of texture analysis on the latest developments

What are the new ingredient and product ideas in fish and fish product research, development and production and how can a Texture Analyser be applied?

The seafood and fish product industry has seen a lot of innovation and research in response to growing concerns over sustainability, overfishing, and the need to provide nutritious and diverse options. Here are some of the newer ingredient and product ideas in fish and fish product research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:

Adhesives: The application of texture analysis on the latest developments

The focus for the adhesive industry is the creation of a new generation of adhesives based on cutting-edge technologies including nanotechnology, derivatised polymers, and biomimetic adhesives. Because of the scarcity of raw materials and the harmful impact of synthetic adhesives on human health and the environment, more research into renewable materials is needed to develop environmentally friendly bioadhesives that best fit their application. Smart adhesives, such as switchable types which can be triggered to bond and de‐bond in response to physical or chemical stimuli are under development and some are already available commercially. These will contribute to product disassembly and recycling. 

Dairy products: The application of texture analysis on the latest developments

To survive in this competitive environment and retain consumer satisfaction and market share, manufacturers must invest in the quality of their existing products as well as new product development and innovation. Texture analysis is a key element in the production of high-quality dairy products and the development of new ideas. However, production methods, processing parameters, the need for ‘dairy-free’, no/low fat, 3D printing applications and potential ingredient substitution will all need to be considered as to their contribution to change in finished product texture.

Meat products: The application of texture analysis on the latest developments

There are a number of developments in this field where texture analysis is already being applied. As with any manufacturing innovation, a large amount of research takes place during development, and the end product must go through a quality control process to assess its physical properties.

Whether its ensuring muscle myopathy is managed in poultry, new fat replacers are found for meat products, fermentation at mini-scale is made more economical, chicken meat is optimised for 3D printing or how shitake by-products can enhance low-salt burgers, the correct texture measurement is required to ensure product expectations are met.

Pharma: The application of texture analysis on the latest developments

As with all healthcare-related topics, the integration of these trends and innovations into the industry involves rigorous testing, regulatory scrutiny, and continuous monitoring for safety and efficacy. The following innovations provide a glimpse into the future of medicine and the direction in which medical care is heading.

Bakery products: The application of texture analysis on the latest developments

An increased awareness of coeliac disease, in part, has driven interest in the gluten-free market. Gluten-free products have traditionally had unappealing textures such as dry, crumbly and gritty qualities all of which are perceived as unattractive textures.  Other common issues in gluten-free bakery products include reduced volume, lack of an even cell structure, and reduced shelf life. This intimidating challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products that are able to mimic its unique properties. Several ingredient innovations have emerged that can help enhance the taste, texture, and mouthfeel of foods where the gluten has been removed, mainly involving the incorporation of starches, different sources of protein and hydrocolloids.

Cosmetics and skincare: The application of texture analysis on the latest developments

We are expected to see a big worldwide sustainability trend in cosmetics with cosmetic and ingredient companies pledging to use more plant-based/natural ingredients. For the benefit of themselves and the environment, consumers have begun to regard sustainability as a standard moral and ethical need. The growing demand for more sustainable products, as well as the renewable features of natural raw materials, are a perfect match to bring ‘circular’ beauty on our shelves - the concept of upcycling to make use of left-over or discarded ingredients. Food and beverage waste such as seeds, peels, flowers and fruit represent the main source of materials that can be upcycled into natural and organic cosmetics since these often contain food-grade ingredients that have rich properties for the skin.

Alternative protein products: The application of texture analysis on the latest developments

What are the new ingredient and product ideas in alternative protein product research, development and production and how can a Texture Analyser be applied?

Alternative proteins are a growing field, driven by concerns about sustainability, health, and animal welfare. Here are some of the innovative ingredient and product ideas in the area of alternative protein research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:

Medical devices: The application of texture analysis on the latest developments

The medical device market is one of rapid innovation, driven by interdisciplinary collaboration among engineers, clinicians, and biologists. As technological capabilities expand and our understanding of human biology deepens, we can expect a continuation of ground-breaking developments in this field.

Fruit and Vegetables: The application of texture analysis on the latest developments

Current research in this field is using a Texture Analyser to research and investigate many different aspects such as:

• the effects of new edible film coatings on the desired extended shelf life of fruit and vegetables, 
• the development of self-harvesting equipment to shear off the items and where cutting force is then important or where gripping force measurement is required for harvesting banana plantlets or developing a soft grasping mechanism of human fingers for tomato-picking bionic robots. 
• The upcycling of food materials such as mango by-products, banana peel or jackfruit by-products, and the 
• Development of protein-based composite fruit and vegetable 3D printing inks with good printability

Texture Analysis and the use of Upcycled Ingredients

Upcycled food ingredients are gaining popularity as both businesses and consumers are becoming more environmentally conscious and seeking ways to reduce food waste. Product developers and manufacturers are also looking not only to find smart ways of reducing costs, in the acquisition of unwanted ingredients that would otherwise go to landfill, but in marketing products using upcycled ingredients they have the advertising opportunity to align with consumers looking to purchase more sustainable products. 

Personal care: The application of texture analysis on the latest developments

Incorporating the following trends and innovations, the personal care industry is poised to offer products that cater not only to the evolving beauty standards but also to the ethical and environmental considerations of the modern consumer.

What are the new ingredient and product ideas in personal care product research, development and production and how can a Texture Analyser be applied?

Petfood: The application of texture analysis on the latest developments

The soaring demand for protein poses a real challenge, because current available supplies just can't keep up. This gap between protein supply and demand is expected to continue to expand as the world population and global pet ownership increases. From alligator, kangaroo, buffalo and brushtail possum in dog and cat treats petfood companies have are cleverly catering to growing consumer demand for ever more exotic and novel sources of protein. Just as people are seeking to try new types, and increase the levels, of protein in the foods they eat, they are doing the same for their pets' foods, thanks to ongoing humanisation. Many plant-based proteins have been widely used in human and animal nutrition for years such as soybeans, peas, lupin beans, potatoes, wheat and corn. Other meat analogues and the development of e.g. vegan canine biscuits, are just now starting to become popular and widely available.

Confectionery: The application of texture analysis on the latest developments

Unusual flavours, colours, and textures are what drive novelty in confectionery products. Whilst the use of texture analysis is commonplace in quality control, the product development laboratory is having to gather its pace in order to offer to consumers novel products that satisfy their curiosity in the search for new sensory experiences – the development of a flesh-like candy by Kracie Foods is one such extraordinary example that employs a Texture Analyser.

Unveiling Sustainable Packaging Innovations: The Key Role of Measuring Mechanical Properties

In the pursuit of a more sustainable future, one area that has gained significant attention is packaging. Traditional packaging materials, such as plastics, have raised concerns due to their negative environmental impact. However, the emergence of innovative sustainable packaging solutions offers hope for a greener and more responsible packaging industry. In this blog post, we will delve into the world of sustainable packaging and highlight the crucial need to measure the mechanical properties of these materials to ensure their effectiveness and environmental benefits.