HOW TEXTURE ANALYSER HAS IMPACTED THE MODERN FOOD INDUSTRY

Fine-tune Your Products to Meet Consumer Preferences

Texture is a quality that belongs to our sense of touch. It can be quantified using mechanical methods that gauge forces and apply them to food. In the realm of texture testing, standardized assessments like compression, tension, and flexure are deployed to gauge various aspects of texture, including hardness, crispiness, crunchiness, softness, springiness, tackiness, and other relevant attributes of food products.

 

Our Texture Analyzers TA.new plus provide precise measurements and insights into the tactile experience and characteristics of food, enabling manufacturers to fine-tune their products to meet consumer preferences and quality standards.

PRECISELY AND OBJECTIVELY

What Do You Need to Know?

There are two main reasons for conducting such measurements:

1. Sensory Perception and Customer Acceptance: Sensory perception and customer acceptance are critical factors in the food industry. The way customers feel about food products, especially their texture, significantly influences their likelihood to accept or reject a product. It is essential to establish a range of sensory acceptability through testing and analysis, distinguishing between products with acceptable and unacceptable textures to ensure alignment with consumer preferences.

 

2. Equipment Design and Operational Efficiency: Equipment design in the food industry is intricately connected to the varied physical attributes displayed by food products, such as density and viscosity. By conducting comprehensive quantification of these attributes, manufacturers can determine the most appropriate equipment to optimize operational efficiency. The distinctions in the characteristics of each product necessitate significant adjustments in the processes of mixing, conveying, and packaging. These analyses ensure not only the high-quality treatment of products but also cost-effectiveness.

ISENSO, THE SCIENCE BEHIND YOUR MEASUREMENT SOLUTIONS

Explore the Entirety of the Physical Attributes of Food

Through these testing procedures, professionals can gather valuable information about the physical properties of various food products. They can measure the chewiness of bubble gum, the crispiness of cereal, and the spreadability of butter. These measurements are essential for the success of products in a competitive market. Texture Analyzers boost the development of new food products by extracting the best qualities from existing ones and identifying and rejecting characteristics that do not contribute to product excellence.

 

Moreover, here in ISENSO labs, our researchers are committed to developing software and hardware for intelligent detection technology, leading to innovation in the food industry.