Texture Solutions

Cheese Anyone?

Texture of cultured dairy products, such as cheese, is a very important characteristic to most consumers. Texture is a physical property that is usually characterized by sensory evaluation, but it may also be measured by mechanical testing…

Food Contamination

Food service santitation is a critically important issue to everyone. One study utilized a Texture Analyzer to study the transfer of bacteria from surfaces to the food product.

Fruit for Thought…The Snack Industry is Making Fruit Popular

Every brand is distinguished from others by a collection of physical properties, which are often firmness, chewiness, and stickiness. Compression testing is a great way to measure these properties.

It's All About Bread

Many innovative food ingredients and new products all have one thing in common: Mouth feel is critical to consumer acceptance.

Quick QC Test for Pretzel Filling

Stuffed or filled pretzels have become a popular snack food. This article discusses a QC test to determine the stiffness and flowability of the filling.

Simple Method for Testing the Texture of Noodles

The preferred test mode to study noodle texture is a comppression cycle. This is preferred because is mimicks how consumers compress noodles in their mouths by chewing.

The Latest Advance in Meat Tenderness Testing

The University of Arkansas’ Department of Food Science discovered a small-scale shear blade that is comparable to the much larger Warner Bratzler and Kramer shear blade assecories. The advantages are…

The Role of Texture Analysis in Food Manufacturing

A question and answer with David Brookfield, President and CEO, of Brookfield Engineering.

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