Ingredient characterisation webinar: Solving product quality challenges through smarter ingredient testing
8 September 2026
13:00-14:00 BST
Free to attend
Summary
Ingredient performance can make or break product quality, consistency and consumer acceptance. By understanding how ingredient characteristics influence finished product outcomes, manufacturers can make better decisions during development, reformulation and troubleshooting – helping to improve product quality, save money, reduce waste, and manage ingredient variation.
Join this FREE webinar to explore how ingredient characterisation can be used to support NPD, benchmarking, reformulation and specification setting. We will show how linking measurable ingredient properties to real product performance can help teams solve common challenges, develop more reliable, successful products, and manage ongoing product quality.
Who should attend
- NPD managers, technical managers
- NPD technologists, quality assurance (QA) managers
- Raw material specification technologists / raw material managers
- Technical / R&D directors
Benefits of attending
- Improve ingredient selection, reformulation and product development by understanding how ingredient properties influence finished product texture, stability and quality.
- Troubleshoot common product issues such as grittiness, sedimentation, poor dispersion, viscosity loss, weak gels, fouling risk and inconsistent cooking performance.
- Support more confident specification setting, benchmarking and quality control by linking measurable ingredient characteristics to real product outcomes.
- Reduce trial-and-error in development and processing by identifying likely performance challenges before full-scale trials.
- Gain practical insight into how characterisation can be applied across powders, emulsions, suspensions, sauces, soups, bakery ingredients, beverages, dairy products and plant-based ingredients.
Agenda
- Particle Size Analysis (PSA)
- Characterising particle size distribution in powders, emulsions and suspensions including dairy powders, plant proteins, starches, cocoa and spices (helps solve dispersion, grittiness and sedimentation issues).
- Differential Scanning Calorimetry (DSC)
- Evaluating thermal transitions such as starch gelatinization, protein denaturation and fat melting (to support processing optimisation and shelf-life investigations).
- Rapid Visco Analysis (RVA)
- Measuring viscosity development during heating and cooling of starch-based systems, sauces, soups and bakery ingredients (can be used as a feasibility check before process trials, for example to assess texture changes during cooking, or to assess pasteurisation fouling risk).
- Rheology
- Assessing flow behaviour, stability and mouthfeel of sauces, beverages, emulsions and dairy products (to pre-empt and troubleshoot processing challenges and/or finished product outcomes, e.g. shear-thinning, pumps/mixers clogging, non-uniform cooking, particle suspension / settling issues, starch retrogradation, gel weakening, viscosity loss / mouthfeel issues).
- Dynamic Shape Analysis (DSA)
- Using DSA (sometimes called Dynamic Image Analysis) to characterise both the size and shape of individual particles, providing significantly more information than particle size analysis alone (can be applied to a wide range of products to assess quality control of mixes, check products against specifications, and gain a deeper understanding of products for development).
- Q&A session
Speakers
Finlay Hawkings, Campden BRI
Yalcin Moore, Campden BRI