Food structure

Food structure is the arrangement of different components of the food. The structure of a food influences texture. Below is a collection of articles on food structure. To find out more about our food structure services get in touch – support@campdenbri.co.uk.

sourcing-ingredients

Are you getting the ingredients you paid for?

For more on analysis and testing, including rapid turnaround for urgent testing, visit our service pages.


Blog
plant-based meat-alternative foods

Creating the texture that consumers want from plant-based alternatives to meat

Food microstructure affects texture and sensory perception. We can use information from imaging microstructure, alongside texture analysis and consumer insig...


Blog
Selection of plant-based foods and eggs

Ingredient functionality: unlock power and control through detailed understanding

Knowing the purpose of each ingredient in your product, and what characteristics enable them to fulfil these, can help manufacturers to overcome challenges w...


Blog
Cake sliced into portions

Discover the solution for your failing product

Physical characterisation is important when analysing and measuring the ‘quality’ of food and drink products.


Blog
Woman squeezing loaf of bread

Bubbles in bread and aerated chocolate – it’s just air but it matters

Texture is one of the key elements to the commercial success of food. Developing or reformulating products typically requires the production and evaluation o...


Blog
What causes bread dough to rise?

What causes bread dough to rise?

A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol a...


Blog
Food colour – just how important is it?

Food colour – just how important is it?

Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour,


Blog
Food structure

Characterising the physical properties of food

This webinar explains how understanding physical properties can help you to improve or troubleshoot your product.


Webinar
Structure

Design and modelling of the impact of food structure on food texture

This project will develop an improved capability to design products with the required texture by modelling the effects of differences in structure.


Research project
Texture analysis – getting it right

Texture analysis – getting it right

Crispy, crunchy, chewy, firm, soft – all appealing adjectives found on food packaging - but what’s the importance of measuring how crunchy or how firm a food...


Blog
Cake fluffiness defined?

Cake fluffiness defined?

Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly used in adverts and on the packaging of cake products.


Blog
Rheology

The importance of rheology

The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.


Video
Green donut

Physics in food manufacturing

An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector


Blog
Food structure

Solve your food product problems

We are often approached by clients with questions related to the appearance, texture and rheology of their products.


Blog
Rheology

Save money without compromising your product

Increasing competition, rising ingredient prices and value-conscious shoppers are squeezing profits in food manufacturing.


Blog
Food structure

Food structure and image analysis

Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)


Video

Contact an expert