Thursday, 28 August 2014

Texture Analysis in action: the Bread V Squeeze Rig

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The BREAD V SQUEEZE RIG (A/BSR†) enables testing of the softness and springiness of both packaged and unpackaged loaves, thereby givin...
Tuesday, 26 August 2014

Testing for robotics design

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A humanoid robot is being developed at the School of Engineering and Advanced Technology, Massey University, New Zealand, for implementin...
Thursday, 21 August 2014

Texture Analysis in action: the TTC Spreadability Rig

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The TTC SPREADABILITY RIG (HDP/SR*) measures the ease with which a product, such as margarine and table spread , or wax, can be appl...
Tuesday, 19 August 2014

Maximising meat texture – 3 popular ways to test meat

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A CONVENIENT CONUNDRUM Convenience is a key driver in the purchasing decision of today’s consumers. As they become increasingly time-poo...
Thursday, 14 August 2014

Texture Analysis in action: the Forward Extrusion Cell

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The FORWARD EXTRUSION CELL (HDP/FE*) measures the compression force required for a piston disc to extrude a product through a standa...
Tuesday, 12 August 2014

Top ten books to understand Food Texture Analysis

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So you’re new to Food Texture Analysis? As a consumer, you’ll already appreciate that texture is a major determinant of food acceptance.   F...
Thursday, 7 August 2014

Texture Analysis in action: the Fracture Wedge Set

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The FRACTURE WEDGE SET (A/WEG) comprises of upper and lower wedges each with a cutting angle of 30° and 30mm width.  The lower wedge...
Tuesday, 5 August 2014

Getting a hold on the texture of gluten free products

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I hadn't given my sister's Coeliac Disease much thought until she invited me for a Sunday tea party last weekend.   Whilst, as a f...