Tuesday, 7 December 2021

The use of substitute bakery ingredients and measuring the effect of texture

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There is a growing interest in the bakery industry involving the improvement of the nutritional profile of bakery products. One of the most ...
Tuesday, 30 November 2021

By-Products in the Baking and Snack Industries and their Effect on Texture

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Food waste and by-products are generated in large quantities in the food industry. 38% of this waste occurs during food processing. It arise...
Tuesday, 23 November 2021

The Volscan Profiler in Food Research

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The Volscan Profiler was originally designed for use with bakery products. However, its use has exploded into other industries in the past f...
Tuesday, 16 November 2021

Texture Analysis in Research: 3D Printing in the Bakery Industry

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3D printing has made a large impact in many sectors, but its entry into the food industry has not been a simple journey. The first difficult...
Thursday, 11 November 2021

Measuring the Stiffness of Hair

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New Hair Stiffness Rig Analytical technology can help the hair industry substantiate ambitious marketing claims about shampoos and condition...
Tuesday, 2 November 2021

Texture Analysis in Research: Microneedles

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Microneedle (MN) arrays are minimally-invasive devices used to penetrate the skin’s outermost layer, the stratum corneum, the principal barr...
Tuesday, 26 October 2021

Texture Analysis in Research: Incorporation of Insects as Ingredients in the Bakery Industry

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Back in December 2019, Roberts Bakery in Norwich were the first UK bakery to launch a loaf of bread containing cricket flour. The uptake fro...
Tuesday, 19 October 2021

Food Texture: Design by 3D printing

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The food industry is experiencing a paradigm shift. People’s growing awareness of the food that they consume and the drive for new customize...