Investigating the Full Picture of Adhesive Testing

The development of Texture Analysers has opened up a wealth of opportunities for adhesive testing and analysis. 

Most recently the ability to replay, freeze-frame and share your product testing data using a Video Capture and Synchronisation System has been introduced. This is a fantastic tool for teaching others about the nature of your product and for those new to the field or, more importantly, to help you gain a frame-by-frame understanding of your product failure.

Lifting the lid on food and drink packaging tests

A new rig has been developed to allow manufacturers of food tins and beverage cans to measure the force needed to lift the ring pull and open the container. 

This new development could signal the end of consumer frustration with trying to open metal packaging that is too stiff, or where the ring pull detaches from the lid. 

Understanding and quantifying the force needed to use a ring pull is vital for both packaging manufacturers and their customers to ensure safety, functionality and consumer experience. 

Substituting your Meat at mealtimes: Part 3: Battle of the burgers – texture comparison

Perhaps the easiest of meat products to recreate is the burger or “pattie” as it can take a combination of ingredients in bulk and form a structural mass that attempts to mimic a burger with dense mouthfeel. 

The use of quinoa, brown rice, bulgur and vegetables can be successfully combined as a fibre-rich patty with the texture of a meat burger.

Predicting Consumer Juiciness Ratings of Meat

Texture is the most important sensory trait when evaluating meat products. 

According to researchers at the Minister of Agriculture and Agri-Foods Canada: “The four important factors that determine meat tenderness are background toughness (determined antemortem), the toughening phase during rigor onset, the tenderisation phase (during the postmortem aging period), and the denaturation/solubilisation of proteins during cooking. 

The Periodic Table of Probes and Fixtures for Texture Analysis

Creating families, grouping by common properties: if Mendeleev managed to do it for the elements, then why not collate the range of Stable Micro Systems products into the instantly recognisable form of a periodic table?

Here you will see how all the currently available probes and fixtures that can be attached to a Texture Analyser can be grouped by test principle: Cutting & Shearing, Puncture & Penetration, Friction, Extrusion, Tension, Peel & Adhesion, Compression – plus Special Attachments and Accessories. 

The Texture Analysis of Pizza

Are you interested in the texture of pizza? 

Clearly, the optimum extensibility of the dough and the desirable 'stretch' of the cheese are essential aspects of creating a great result for the consumer. The meat texture must also be suitable for this particular application.

But for quantity production there are also important checks that need to be made to ensure trouble-free processing, such as the ease of grating of the cheese and assessment of consistency of the pizza sauce.

Texturisers – Creating Amazing First Impressions for Food Products

Texture has always been an important consideration during product development. It often determines a consumer’s first impression and thereby offers a lasting impression to the eating experience.

However, more than ever we are seeing a huge increase in the interest and attention being given to texture during product development. Innova Market Insights has reported a significant increase in front-of-package texture claims and the addition of creative language to communicate the texture message. Ingredients also appear to be advancing to, for example, improve the crunchiness of chips, the chewiness of soft candies, the creaminess of sour cream, and much more, allowing for the formulation of a myriad of products that consumers crave.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 6

ASSESSMENT OF NOODLE PRODUCT PACKAGING

Not only are the texture and physical appearance of noodle products crucial for achieving aesthetic appeal and optimal functionality – other factors concerning their look and feel can dictate their popularity. 

The packaging of a product can have a profound influence over purchasing decisions. Catchy names and bright colours are part of the attraction but packaging that performs the essential preservation function and is easy to use is also a key persuasion.

Regardless of product density, several texture analysis examinations can aid manufacturers in producing the best packaging to suit the noodle product in question. Available in cartons and packs, it is essential that the correct packaging format is chosen in order for consumers to make complete and convenient use of their noodle products.