Texture Analysis & Flowability of Coffee: Instant, Ground and Bean

Coffee is one of the most traded agricultural commodities in the world. According to Statista, revenue in the coffee market worldwide in 2020 amounts to USD 44.8 billion, and is expected to rise by 5% each year up to 2025.

It reaches the consumer in many different forms, from a creamy latte in a hipster coffee shop to a more basic instant. The three main forms that reach the supermarket shelf, however, are whole beans, ground and instant granules. This blog post covers the Texture Analysis techniques used by manufacturers in search of a perfect brew.

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. 

Texture Analysis in Sports Nutrition – Fuellling workouts with powdered energy drinks

‘Thirst Quencher’, ‘Rapid Bulk Gain’, ‘Performance Recovery Formula’, ‘Weight Loss’ or ‘Muscle Repair’ – all versions of powdered drink options in the field of sports nutrition that are formulated depending on the functionality and nutritional requirements of the consumer. 

Designed to be scooped out from a large container, these formulations will have varying compositions that will affect how the powder will behave during transit and storage. Changes in fat content, particle sizing and humidity are just a few factors that can affect not only the powder behaviour during processing but also the physical characteristics during use.