Testing Clean Label Personal Care & Cosmetic Products

It started with food. Now the “clean label” movement is influencing the development of personal care and cosmetic formulations. There is a lot of confusion of what exactly constitutes a “clean label” product. However, it is generally accepted that “clean label” means using as few ingredients as possible and using only ingredients that consumers recognise.

What’s behind the trend? Consumers are demanding products that they perceive are better for their bodies, families, and the environment. Market research shows consumers now rank natural ingredients and environmental impact ahead of brand

Texture Analysis in Research: Testing Skin

The study of the mechanical properties of soft tissues is valuable to evaluate the progress of diseases such as tumours and treatment effects, to simulate medical surgeries, to understand the aging process and to evaluate the efficacy of cosmetic products. Yet again, the Texture Analyser has proven to be an invaluable tool in the measurement of such samples.

Recently researchers from the National University of Colombia have investigated the influence of indentation test factors on the mechanical response of skin. 

Making up for Texture in Egg Free Food

The rise in demand for a plant based diet brings with it a wide range of challenges. However, there is one ingredient in particular that can cause big problems in its absence: the humble egg. 

Eggs play an important part in a lot of cooking because they have so many interesting functions. They can add shine to the top of pies, emulsify sauces, aerate chocolate mousse and add moisture and fat to cake.

Texture Analysis in Research: Latest Medical Applications

Scientists from the Thomas More University of Applied Sciences have been researching the use of a Texture Analyser to objectively quantify foot orthoses.

Foot orthoses alter the kinematics and kinetics of gait. With increasing importance of evidence-based practice and with the permanent development of subtractive manufacturing and introduction of additive manufacturing, there is a growing need for the quantification of orthoses parameters. This paper describes a measurement method and protocol to quantify different parameters of a foot orthosis. 

Consumers crave novel flavours, heat and unusual texture

When it comes to food and drink flavours, consumers are more difficult than ever to impress because of the amount of choice they are exposed to. 

As such, it is crucial that food and drinks are not only seen as appealing now but create some sense of excitement and adventure among consumers. Brands should push the boundaries of sensory appeal by continuing to launch products with new and innovative flavours and textures. The goal, when applicable, is to see these unusual flavours combined with novel textures and colours to create a truly unique consumption experience.

Texture Analysis in Research: Aging Population

Scientists from the National Agriculture and Food Research Organisation, Japan, have been researching compression tests of soft food gels using a soft machine with an artificial tongue. 

Easy to eat food is increasingly required in the advanced-aged society in Japan. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard palate, the tongue deforms considerably, and only soft foods are broken. To simulate tongue compression of soft foods, artificial tongues with stiffness similar to that of the human tongue were created using clear soft materials. 

The Textural Challenges of a Vegan Diet

Veganism is growing in popularity due to increased education about its environmental, health and ethical benefits. 

An Alpro report from 2018 (‘Plant-Based Profits with Alpro and BB Food Service’) stated that the UK plant based market at the time was worth £443m, having grown by £129m in three years. Due to this growth, vegan alternatives to products traditionally made with animal produce have swarmed the food market, and most use the new term ‘plant-based’ to describe a vegan product. It is now possible to buy a vegan version of almost every animal based product from chocolate fudge cake to crispy duck, and new companies are popping up that are dedicated solely to plant alternatives.

Designing the best potato chip

Researchers have developed a method to analyse the physical characteristics of a potato chip at four stages of eating — from the first bite to the final swallow — to help formulate a tastier low-fat snack. The results of the research have been reported in the Journal of Agricultural and Food Chemistry.  

While munching on low-fat potato chips might reduce the guilt compared with full-fat versions, many people don’t find the texture as appealing. Cutting fat in potato chips usually involves reducing the vegetable oil content but it’s the oil that helps give the product its characteristic crunch, taste and mouthfeel.