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 –
Texture is one of the key elements to the commercial success of food. Developing or reformulating products typically requires the production and evaluation o...
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...
One of the many effects of the coronavirus pandemic has been the disruption to the supply and availability of ingredients for the food industry.
Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour,
This webinar explains how understanding physical properties can help you to improve or troubleshoot your product.
This project will develop an improved capability to design products with the required texture by modelling the effects of differences in structure.
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...
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.
The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.
An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector
We are often approached by clients with questions related to the appearance, texture and rheology of their products.
Increasing competition, rising ingredient prices and value-conscious shoppers are squeezing profits in food manufacturing.
Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)