Measuring food texture
Food texture is an important sensory attribute as it affects the way food tastes and how it feels in the mouth. The texture depends on the rheological properties of the food. Measuring food texture involves testing and evaluating the response of a food when it is subjected to forces such as cutting, shearing, chewing, compressing or stretching.
TA-XT2 texture analyser
Several texture analysis procedures are available, depending on the nature of the product, including penetrometry, cutting tests and three point bend tests. Simultaneous measurement of sound (using an acoustic envelope detector) is possible. This is helpful for characterising crispiness. We also offer development of bespoke texture tests.
Analysis training courses
Explore our analysis related courses including; Calculating meat content and Thermal processing – quality optimisation
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Also in analysis and testing
- Chemical analysis Understanding the chemical make-up of your products is essential.
- Physical contaminants Identification of unwanted physical objects present in a product
- Packaging down the microscope Microscopy can use a range of techniques to examine packaging materials including plastic and metal.
- Structure and physical properties Methods for objective characterisation of food structure and physical properties.
- Method development and evaluation Development of a robust methods for analysis and testing
- Foreign body identification Identification of unwanted physical objects present in a product.
- Foreign body ID scheme Enables laboratories to check their competence in the ID of foreign bodies.
- Brewing Analytes Proficiency Scheme (BAPS) includes chemical, microbiological and sensory analysis.
- Cereals and milling services Testing services information.
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207