keyboard_arrow_downPerfecting texture in food
Perfect texture is essential for food to succeed in today’s competitive market. Orally, visually and manually – texture is assessed in many ways to determine a wide range of properties: hardness, cohesiveness, springiness, adhesiveness, fracturability and chewiness. Major food companies routinely apply texture analysis techniques both in new product development (NPC) and as part of quality control (QC) in finished processed food. Download this free white paper from Stable Micro Systems to learn how objective texture analysis can accelerate NPD, ensure consistent QC and maximise your product’s appeal to consumers.