Thermal analysis of food

Turn complex thermal data into clear, actionable guidance

Understanding how food materials behave when heated or cooled is essential for developing safe, stable, high-quality products.

The food industry faces increasing challenges that make robust thermal characterisation more important than ever. Reformulation pressures – such as reducing sugar, fat, or additives – can significantly alter thermal behaviour and product stability. The rise of plant-based proteins introduces new functional complexities, particularly around heat sensitivity and denaturation. Meanwhile, global supply chain variability means ingredient performance can shift from batch to batch, requiring manufacturers to verify consistency. Shelf-life expectations continue to grow, especially for confectionery and bakery products where fat crystallisation and moisture migration can lead to quality loss. Thermal analysis provides the scientific evidence needed to navigate these challenges confidently.

How we can help

Our thermal analysis services help manufacturers characterise ingredient functionality, optimise processing conditions and troubleshoot product performance. Using advanced techniques – particularly differential scanning calorimetry (DSC) – we provide detailed insights into phase transitions, structural changes and thermal stability across a wide range of food systems.

DSC allows us to quantify key thermal events such as starch gelatinisation, protein denaturation, fat melting behaviour and polymorphic transitions. These measurements are critical for predicting how ingredients will behave during processing, storage and consumption.

For example, understanding starch gelatinisation temperatures helps manufacturers fine tune cooking or extrusion conditions, while protein denaturation profiles support the development of heat treated dairy, and plant-based and high protein products.

We also routinely assess fat crystallisation and polymorphism – an essential factor in the quality and shelf-life of chocolate and confectionery. By identifying unstable crystal forms or monitoring transitions over time, we help clients prevent issues such as fat bloom and texture degradation.

Beyond DSC, we complement our thermal analysis with rheological measurements to capture the physical changes that occur as materials heat or cool. Using our rheometer, we can track viscosity, gelation, softening, and flow behaviour under controlled temperature ramps. This combined approach provides a more complete picture of how ingredients and finished products respond to thermal stress, supporting formulation optimisation and process design.

Why work with us

We work closely with our thermal processing team to ensure our analytical insights translate directly into practical solutions. Whether clients need to validate heat treatment parameters, understand ingredient interactions, or troubleshoot processing issues, our multidisciplinary approach ensures that thermal data is interpreted in a real-world manufacturing context. We can also determine specific heat capacity – an important parameter for modelling heating and cooling behaviour in industrial systems.

Our thermal analysis services support product development, quality assurance, and process optimisation across the food and drink sector. By combining state of the art instrumentation with deep technical expertise, we help manufacturers create products that perform reliably throughout processing, storage and consumption. If you’re looking to understand how heat affects your ingredients or products, our team is ready to help you turn complex thermal data into clear, actionable guidance.

Key services

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 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 identification scheme

Run independently from our own foreign body laboratory, the FOBS scheme enables other laboratories to check their competence in the identification of foreign bodies.

Cereals and milling services

Cereals and milling testing services information, pricing and submission.

Meat, poultry and seafood analysis

Analysis supporting meat, poultry and seafood suppliers, manufacturers and retailers.

Herbs and spices analysis

Ensure the safety and quality of your herbs and spices.