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Stable Micro Systems
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Stable Micro Systems Blog
4th October 2016: The Periodic Table of Probes and Fixtures for Texture Analysis
Creating families, grouping by common properties: if Mendeleev managed to do it for the elements, then why not collate the range of Stable Micro Systems products into the instantly recognisable form of a periodic table?
Here you will see how all the currently available probes and fixtures that can be attached to a Texture Analyser can be grouped by test principle: Cutting & Shearing, Puncture & Penetration, Friction, Extrusion, Tension, Peel & Adhesion, Compression – plus Special Attachments and Accessories. (read more)
27th September 2016: The Texture Analysis of Pizza
Are you interested in the texture of pizza?
Clearly, the optimum extensibility of the dough and the desirable 'stretch' of the cheese are essential aspects of creating a great result for the consumer. The meat texture must also be suitable for this particular application. But for quantity production there are also important checks that need to be made to ensure trouble-free processing, such as the ease of grating of the cheese and assessment of consistency of the pizza sauce. (read more)
20th September 2016: Texturisers - Creating Amazing First Impressions for Food Products
Texture has always been an important consideration during product development. It often determines a consumer’s first impression and thereby offers a lasting impression to the eating experience.
However, more than ever we are seeing a huge increase in the interest and attention being given to texture during product development. Innova Market Insights has reported a significant increase in front-of-package texture claims and the addition of creative language to communicate the texture message. Ingredients also appear to be advancing to, for example, improve the crunchiness of chips, the chewiness of soft candies, the creaminess of sour cream, and much more, allowing for the formulation of a myriad of products that consumers crave.
Starches, gums and emulsifiers play specific roles in developing and enhancing textures of all sorts – crunchy, crispy, chewy, gummy, thick and creamy. Alongside the textural contribution they also serve to, for example, help food survive the rigours of processing, transport, and storage by creating structure, reducing syneresis, suspending ingredients in solution, and preventing foods from drying out. (read more)
13th September 2016: Noodle Quality Testing: A Range of Texture Analysis Methogs for a Wide Variety of Noodle Types - Part 6
Not only are the texture and physical appearance of noodle products crucial for achieving aesthetic appeal and optimal functionality – other factors concerning their look and feel can dictate their popularity.
The packaging of a product can have a profound influence over purchasing decisions. Catchy names and bright colours are part of the attraction but packaging that performs the essential preservation function and is easy to use is also a key persuasion.
Regardless of product density, several texture analysis examinations can aid manufacturers in producing the best packaging to suit the noodle product in question. Available in cartons and packs, it is essential that the correct packaging format is chosen in order for consumers to make complete and convenient use of their noodle products. (read more)
6th September 2016: Noodle Quality Testing: A Range of Texture Analysis Methogs for a Wide Variety of Noodle Types - Part 5
Another test on cooked noodles uses a Spaghetti/Noodle Tensile Rig (right) which performs tension tests on samples to assess elasticity and breaking strength in tension – see the example graph and table which compare tensile properties of three noodle types (cooked to manufacturers' recommended times). These properties give another indication as to how a sample holds together upon cooking or when transported, for instance, within a ready meal.
The cooked sample is located through slots and is wound round parallel friction rollers two or three times, to reduce any slippage and also to anchor the sample ends. The rollers ensure that the sample is not split or cut during the test and that the break occurs along the extended region of the sample. The maximum stress value obtained gives an indication of the sample's resistance to break and the 'distance to break' indicates the extensibility of the sample. (read more)
30th August 2016: Noodle Quality Testing: A Range of Texture Analysis Methods for a Wide Variety of Noodle Types - Part 4
Single blade tests generally do not work well for short goods or for those noodle types that are difficult to lie straight. In this situation a multiple shear test using many cutting blades, e.g. a Kramer Shear Cell, is in most cases more applicable for the testing of a non-uniform sample or one with variable geometry.
A multiple shear test also has the benefit of larger surface area for testing thereby testing a more representative sample size. Sample preparation is quicker and less tedious than strand alignment and the curve produced has an averaging effect. However using the Kramer Shear blade inside its cell requires careful alignment, requires greater force capacity (which may not be possible using a single column Texture Analyser) and cleaning of the cell between tests takes time.
Alternatively, the recommended multiple shear device is a Triple Ring Cutting System (below left), which is circular and may be more suited to testing within a circular vessel where sample size is smaller. This system consists of three concentric cutting rings mounted on a head which is magnetically attached to the arm of the texture analyser. The sample is contained in a 95mm diameter vessel so as to present a sample of controlled depth for testing. (read more)
23rd August 2016: Noodle Quality Testing: A Range of Texture Analysis Methods for a Wide Variety of Noodle Types - Part 3
It is generally accepted that the main criterion for assessing overall quality of cooked noodles is based on evaluation of texture.
Noodle texture can vary greatly from hard bite to soft bite depending upon the noodle type. In general, Udon noodles are usually softer and more elastic whilst other noodles are harder and chewier in bite. Taste panels can be used to estimate texture/noodle cooking quality, but they are time-consuming and impractical when sample size is limited or large numbers of samples are to be evaluated.
Rapid instrumental methods are therefore welcomed which consider a number of textural factors including elasticity, firmness, surface stickiness, and cooking tolerances. A number of instrumental methods have been developed that successfully estimate cooked noodle texture parameters. The different methods are based around measurement of specific textural properties and suitable measurement solutions for different noodle types and forms. (read more)
16th August 2016: Noodle Quality Testing: A Range of Texture Analysis Methods for a Wide Variety of Noodle Types - Part 2
Breaking strength gives a measure of the strength of the dry noodle block/cake. This determines how well the product tolerates shipping and may indicate how well a product holds together upon cooking.
Processing conditions can have a huge effect on breaking strength quality. Breaking strength has seldom been used to date in published literature to predict the cooking quality of noodles, but it may be useful as a QA procedure for the noodle industry, as the measurement can be done more rapidly than a cook test, and it can be used as a near-line procedure. (read more)
9th August 2016: Noodle Quality Testing: A Range of Texture Analysis Methods for a Wide Variety of Noodle Types - Part 1
The world is getting smaller: widespread migration, increased travel and trade have taken a wide variety of foods across country and continent boundaries with some, such as noodles, gaining increasing acceptability outside their native lands.
Oriental noodles have been consumed for thousands of years and remain an important aspect in the diet of many Asians. Eaten hot and cold, noodles are used in soups, salads, stir fries and recipe dishes. They are manufactured in many shapes, widths and lengths. Whilst many are available worldwide in fresh and dried form, others noodle types are only found in Asian markets. (read more)
2nd August 2016: Texture in Cosmetics - Texturity(TM)
In view of the growing cosmetic product offering, consumers risk being overwhelmed, leaving brands having to do even more to stand out and engage them.
While there has been a lot of focus over the decades on aroma there has been far less concentration on touch, textures and sounds; and while textures and touch are crucial to the user experience, they don’t feature as prominently. However, at In-Cosmetics this year, texture and the sensorial experience were top of the list for many and the US-based ingredient supplier Ashland presented its latest offerings based on this trend. Their ‘sensory bar’ represented a new ‘try-out’ area to test innovative textures and sensations. Signature texture solutions were created to demonstrate the possibilities for skin product manufacturers to appeal to the senses of consumers. A multitude of special polymeric combinations that gave unique sensorial attributes were presented; quick-breaking, moisture-replenishing, cooling, mattifying and moisturising, to name but a few. (read more)
26th July 2016: Measuring Powder Flow - Garden Products and Animal Feed
It has been estimated that powders account for 50% of materials used in industry.
Handling and processing powders, particulates and granules is central in product processing, but has traditionally been fraught with problems due to their unpredictable and irregular behaviour, specifically with respect to flowability. With so many raw materials and semi-finished products in powder form, this sector stands to gain significant manufacturing and commercial benefits from improvements in the assessment of powder flow. (read more)
12th July 2016: Employing Texture Analysis in your Sports Nutrition Products
Sports Nutrition has undergone an incredible decade of development and growth exceeding double percentage digits. Nutritional bars are the fastest-growing market, but there has been a widening of the sports and nutrition category. Consumers in this category have changed from mostly hard-core athletes, to include more mainstream health-focused consumers who represent the major growth drivers for this global market. Developed regions such as the United States and some European countries have been the dominant market players, but the demand in developing countries is expected to increase with the current growing interest for health-related products.
Consumers of sports nutrition products now represent all ages and backgrounds who are increasingly seeking out products that can help them maintain a healthy diet and active lifestyle. Besides focusing on their well-being; this group is also interested in specific diets, sustainability, natural ingredients and so on. Health, free-from, natural/organic and special diets are categories that are receiving much attention and there are opportunities to create exciting products with science-based ingredients that fit in these niches. (read more)
5th July 2016: Texture Analysis of Novel Confectionery
Pillowy fondants, sticky caramels and gooey chocolate - their texture doesn't need to be a mystery!
From fairytales and films to cordon bleu gastronomy and industrial food production, confectionery is found at the heart of Western culture.
This love of all things sweet has not been overlooked by the commercial confectionery industry, which manufactures millions of tonnes each year. Meeting market demand, however, isn’t easy. Today’s consumers want it all, demanding products that deliver on taste and texture alike to enhance their eating experience. Exciting new food textures will be among the emerging trends over the next three years, together with more “playful" products for adults and more widespread use of edible packaging, according to a leading food futurologist... (read more)
28th June 2016: Measuring Powder Flow - Food Ingredients
The Powder Flow Analyser is an instrument welcomed by all sectors of the food industry, as it allows accurate and objective testing of ingredients, blends and finished products, as diverse as lecithins, flours, coffee granules, sugar, spices, pulses, herbs and milk powder. It will help manufacturers to avoid typical problems such as batch and source variation of ingredients, caking during storage, bridging in hoppers and sticking during production. (read more)
21st June 2016: Novel Oral Dosage Forms: Granules, Sprays and Sachets
Orally disintegrating granules (ODG) score highly in regard to ‘opening the packaging’ and ‘integration into everyday routine’. They are already available for allergy and pain relief. In addition to those ODGs suitable for adults, singular paediatric 4mg granules are suitable for children aged 6 months to 5 years. The granules can either be given directly into a child's mouth, or mixed with a spoonful of cold or room-temperature soft food (eg apple sauce, ice cream, carrots or rice). They can be taken either with or without food, increasing their popularity from those looking for easy administration. (read more)
14th June 2016: Novel Oral Dosage Forms: Capsules
Liquid-fill formulation is one of the fastest growing sectors of the drug delivery market, increasing at a rate of 30% per annum. This is due to the number of highly potent chemical and biological drugs moving through development pipelines today – particularly for cancer treatments – but in fact, encapsulated products, such as fish oils, have long been popular as vitamin, health and performance supplements.
Unlike many other forms, capsules mask taste and odour and allow for quick speed-to-market, yet they require less excipient. Their versatility allows for a multiplicity of branding options in terms of colour, size and printing/graphics. And of course, they are smooth, easy-to-swallow and are suitable for almost any dosage strength. (read more)
7th June 2016: Novel Oral Dosage Forms: Pastilles/Lozenges
While altering oral tablets to create formulations suitable for children has long been a part of paediatric healthcare, it is clearly a less than ideal option.
Pastilles/Lozenges represent oral medical preparations consisting of sugar and gum that have solidified and are meant to be consumed by light chewing and allowing them to dissolve in the mouth. This makes them a popular choice for children, as they are easy to ingest and integrate into daily routines. In addition, they are simple to formulate, with interesting flavours, and their texture is more appealing to this age category for trouble-free administration. They are usually used to medicate the mouth and throat and for the slow administration of vitamins, indigestion or cough remedies. (read more)
31st May 2016: Novel Oral Dosage Forms: Films
Thin-film drug delivery has emerged as an advanced alternative to the traditional tablets, capsules and liquids often associated with prescription and OTC medications. Similar in size, shape and thickness to a postage stamp, thin-film strips are typically prepared using hydrophilic polymers for oral administration, with the user placing the strip on or under the tongue or along the inside of the cheek where saliva serves to rapidly dissolve the dosage form.
This drug delivery option also allows the medication to bypass the first pass metabolism, thereby giving the medication significantly more bioavailability than conventional tablet dosage forms. Films alleviate the danger/fear of choking, are easy to handle and administer, have a pleasant mouthfeel and taste and are straightforward to manufacture. They offer the combined advantages of ease and convenience of dosing in the absence of water, anytime, anywhere. (read more)
24th May 2016: Novel Oral Dosage Forms: Fast-Disintegrating Tablets
Coming up with novel ways to deliver drugs is key to maintaining profitability. One approach is to use technologies such as mouth-dissolving tablets or wafers, also known as fast melt, fast dissolving or orodispersible.
The demand for solid dosage forms that can be dissolved/suspended in water, chewed or rapidly dissolved in the mouth is particularly strong in the paediatric and geriatric markets, with further application to other patients who prefer the convenience of a readily administered dosage form. (read more)
17th May 2016: Novel Oral Dosage Forms: Introduction and the Requirement for Quality
Oral drug delivery represents the largest share of the pharmaceutical market, accounting for approximately 90% of all medicines prescribed. The oral route remains the perfect one for the administration of therapeutic agents, due to the general simplicity and cost-effectiveness of the therapy, the accuracy of dosing, the avoidance of pain and the ability to self-medicate. Whilst it is considered the most traditional and easiest route of delivery, it is – perhaps surprisingly – not always the most user-friendly, for a number of reasons.
Traditional orally-administered drugs are dispensed in solid dosage forms such as capsules, caplets or tablets and liquid forms such as solution, suspension and emulsion. Tablets are the most widely accepted given the convenience in terms of self-administration, compactness and ease of manufacture.
However, children, geriatric patients and, for example, disabled people often have trouble in swallowing the traditional solid dosage forms and therefore do not take their medicines as prescribed. Sensation in the mouth, taste, package opening and ease of intake are major factors influencing the experience of patients taking their medication. (read more)
10th May 2016: People and Pets go more Gormet
With four out of five pet owners considering their pet a member of the family and 79% saying the quality of their pet’s food is as important as their own, it’s not surprising that the premium sector accounts for 40% of the $26 billion US pet food market (whilst super-premium accounted for 10%). Globally the pet care products market is worth almost $100 billion.
Adding excitement to a pet’s diet via flavours, gravies, look-a-like human recipes, daypart foods (e.g. breakfast food/eggs or appetisers) is a top driver of the best-selling new pet foods. Pet foods are also touting more exotic meats (e.g. wild game, boar, venison, pheasant) and fillets of fish. The majority of “pet parents” are looking for “all natural” and “real meat” whilst eliminating grains, gluten, hormones/antibiotics and artificial colours are other significant trends along with the requirement for “human grade” and “indoor formulations are fast-growing market niches. (read more)
3rd May 2016: The Global Texture Market 2015-2019
Texture plays a critical role in the satisfaction and acceptability of food products. Food texture is used for enhancing the flavour and appearance of texture-modified foods and in improving the acceptability and enjoyment level of said food products.
The analysts forecast the global food texture market to grow at a CAGR of 5.06% by revenue over the period 2014-2019.
The report, The Global Food Texture Market 2015-2019, has been prepared based on an in-depth market analysis with inputs from various industry experts. The report includes a comprehensive discussion on the market, an extensive coverage on various types of production techniques, applications and demand-supply dynamics in various geographies. The report provides comments on both the existing market landscape and its growth prospects over the forecast period. The report further includes a discussion of the key vendors operating in this market. (read more)
26th Aprl 2016: Texture Analysis in Sports Nutrition - Fuelling Workouts with Powdered Energy Drinks
‘Thirst Quencher’, ‘Rapid Bulk Gain’, ‘Performance Recovery Formula’, ‘Weight Loss’ or ‘Muscle Repair’ – all versions of powdered drink options in the field of sports nutrition that are formulated depending on the functionality and nutritional requirements of the consumer. Designed to be scooped out from a large container, these formulations will have varying compositions that will affect how the powder will behave during transit and storage. Changes in fat content, particle sizing and humidity are just a few factors that can affect not only the powder behaviour during processing but also the physical characteristics during use.
Measuring Powder Flowability
Powder Flow Analysis is extremely valuable in the food industry, as well as in many others. Objective and repeatable testing combined with ranking of dry powder samples can provide significant opportunities and benefits. These include: optimising batch and source selection in terms of cost and quality; the development of best mix formulations; optimising scaling up and process conditions; and maintaining product quality control. (read more)
19th Aprl 2016: Texture Analysis in Sports Nutrition - Fuelling Workouts with Energy Bars
Energy bars are popular, delicious snacks and substitute meals for exercise lovers and sports participants.
They are often supplemental bars containing cereals and other high energy foods targeted at people that require quick energy but do not have time for a meal. Living faster means an increased need for on-the-go energy and in-between meal snacks. The increase in obesity has also lead to a growing interest in ‘satiating’ meal replacement bars. Both pleasure and health are strong drivers of this snackification trend. The bars are frequently used as an energy source during athletic events like marathon, triathlon and other events and outdoor activities, where energy expenditure is high over a longer period of time. Meal bars are also available in the form of a high protein source, for added strength or as a diet aid for those attempting to lose weight; or, for those having issues of gaining weight, energy bars may be used as an easy method of increasing daily energy intake. (read more)
12th Aprl 2016: Texture Analysis in Sports Nutrition - Capsules offer an Innovative Dosage Form
At one time, “sports nutrition” might have conjured up images of body-builders and professional athletes, but today’s market has spread way beyond the weightlifting gyms and sports leagues and into urban area and shopping centres worldwide. This opens up nearly unlimited opportunities that manufacturers and marketers can exploit.
While sports nutrition continues to be dominated by bulkier products such as powders, functional food and beverages (e.g. sports drinks/RTD), companies should keep in mind the strong consumer preference for capsules when considering the dosage form for a new or existing sports nutrition product.
Manufacturers of new products are attempting to transition away from the earlier image of sports nutrition products, and the introduction of encapsulated products offers a simple way to distinguish the product and create unique selling points.
Fish oil capsules, for example, have long been popular as health and performance supplements. Unlike many other forms, capsules mask taste and odour and allow for quick speed-to-market, yet they require less excipient. Their versatility allows for a multiplicity of branding options in terms of colour, size and printing/graphics. And, of course, they are smooth, easy-to-swallow and are suitable for almost any dosage strength. (read more)
29th Mar 2016: Texture Analysis in Sports Nutrition - Maximising Workouts with Flavoured Energy Gels
It wasn’t long ago that runners and cyclists relied solely on water and isotonic drinks as their primary carbohydrate supplement during longer races. Now our understanding of sports nutrition has improved to the point that we have a myriad of products to choose from, each designed to speed glycogen to the working muscles.
Energy gels are the latest favourite source of carbohydrate for endurance events that provide energy for exercise and promote recovery. They come in small, single-serve plastic packets with a notch at the top, which can be peeled back to reveal an opening through which the gel can be quickly consumed. The content’s consistency is fundamental to effective delivery or extrusion to the consumer and therefore a measure of this property is key to helping manufacturers create optimum product formulations. (read more)
22nd Mar 2016: Texture Analysis in Sports Nutrition - Introduction
Sports Nutrition has undergone an incredible decade of development and growth exceeding double percentage digits. Nutritional bars are the fastest-growing market, but there has been a widening of the sports and nutrition category. Consumers in this category have changed from mostly hard-core athletes, to include more mainstream health-focused consumers who represent the major growth drivers for this global market. Developed regions such as the United States and some European countries have been the dominant market players, but the demand in developing countries is expected to increase with the current growing interest for health-related products.
Consumers of sports nutrition products now represent all ages and backgrounds who are increasingly seeking out products that can help them maintain a healthy diet and active lifestyle. Besides focusing on their well-being; this group is also interested in specific diets, sustainability, natural ingredients and so on. Health, free-from, natural/organic and special diets are categories that are receiving much attention and there are opportunities to create exciting products with science-based ingredients that fit in these niches.
The bright spot in Sports Nutrition continues to be the addition of (whey) protein, which remains the flawless macro-nutrient. High protein products (powders, bars and ready-to-drink beverages) are the most popular products in the category. (read more)
15th Mar 2016: Measuring Powder Flow - Salt & Seasonings
Predictable powder flow enables constituent selection, manufacturing procedures and equipment to be optimised. This in turn maximises speed of production, reduces the risk of stoppages and improves blend quality, filling procedures and end product quality.
One instrument – endless application possibilities. Being able to measure powder/granule flow is of prime importance to manufacturers, but as quality standards continue to rise, few can afford to stop there. Finished product testing is essential to ensure correct performance and safeguard reputation, sales and market share. (read more)
8th Mar 2016: Measuring Sauce Texture: Dispensing from Acutated Product Containers
Actuation Force Testing allows measurement of the force required to, for example, release mustard, ketchup or salad dressing from dispensers, such as is found in fast food restaurants. Manually-actuated spray pump dispensers or finger pumps rely on the consumer to generate a hydraulic pressure in the pumping engine in order to dispense the fluid.
Dispenser designs may change or vary or the every-increasing market for child friendly products may require adaptations. When operating a pump-type dispenser, for example, a child may have difficulty applying sufficient force in the appropriate direction to operate the pump, which may cause the dispenser to move, tip, or otherwise fail to discharge the product toward the intended target. (read more)
1st Mar 2016: New Popcorn Texture Method for Booming Snack Sector
Popcorn is literally an exploding sector of the snack food market providing a new more healthy indulgence option that is less of a guilty pleasure.
In contrast to the well-known sweet toffee version, we are now seeing the introduction of a myriad of flavouring choices which is injecting the element of excitement and fun into the market. Consumers’ growing interest in ethnic and exotic flavours has influenced brands to develop new, innovative and interesting flavours such as maple sea salt, green apple caramel, sour cream and onion, fruit chutney, pulled pork.
The range of flavour offerings changes from country to country according to national preferences and maturity of markets. (read more)
23rd Feb 2016: Measuring Sauce Texture: Sachet/Tube Content Removal
The sauce market is diverse and the number of types of sauces is growing, whilst the product definitions are blurring between countries. Over the past years the more traditional table sauces have developed with new flavours and different packaging, and can now be seen being used as dips and marinades – a far cry from the conservative character these products had in the past.
A large proportion of condiments and gravy stocks are now being produced in sachet or tube portions for quick and easy use, as well as to facilitate long-term storage. For products in tubes, the ability to squeeze the product out effectively is essential and is fundamental to its ease of removal from the packaging when required. (read more)
16th Feb 2016: Measuring Sauce Texture: Extrudability
One of the most recent interesting innovations in the soups market was the launch of a range of Squeeze and Stir cup soups, made from concentrated purée rather than powder. These are designed to be squeezed into a cup and mixed with boiling water. Extrudability is the work required to push or force out (or expel) a product. For products in tubes, such as syrups and icings, removal of the contents relies upon the consumer squeezing the packaging to extrude the product.
The ability to squeeze the product out effectively is essential and the consistency of the contents of a tube or sachet is therefore fundamental to its ease of removal from the packaging when required. (read more)
9th Feb 2016: Measuring Sauce Texture: Stickiness, Tailing & Stringiness
There are differences between types of sauces; tomato ketchup has a short character, whilst Asian sauces, like chilli sauce, tend to be longer in character. This textural difference is also highlighted in spoon coating and tailing when deposited. In some foods, cohesive and adhesive properties greatly influence the performance of food before consumption, and the perception of texture in the mouth. Stickiness is commonly viewed as a negative food attribute, but in certain foods (like sweet sauces and syrups), a level of stickiness is not only tolerable but desirable. In semisolids, the stickiness is caused by sugars, fats, gums, starches or mixes of these ingredients.
The most commonly used test for measuring the range of adhesive properties in foods is the probe test. In this test, a probe applies a force over the sample for a chosen period of time to achieve a good bond between the two surfaces before it is withdrawn until the sample completely separates (failure). A vessel and disc as used in a back extrusion test are also suitable however the disc would be employed to test the surface of the material rather than venture into the sample. (read more)
2nd Feb 2016: Measuring Sauce Texture: Consistency and Cohesiveness
TESTING HOMOGENEOUS SEMI-SOLIDS: e.g. syrups, caramel, thick gravies, table sauces, ready meal sauces.
There is now diversity and new opportunities in formulating “table sauces”, both sweet and savoury, with a wide variety of flavours, rheological and textural properties which can be obtained or modified using different types and concentration of ingredients. By controlling formulation and processing, a wide range of physical properties can be produced. In describing the consistency of foods, terms like “mouthfeel”, “body” and “stringiness” can all be understood and require a method for measurement.
Measuring Consistency and Cohesiveness
The Back Extrusion Rig from Stable Micro Systems offers an invaluable measure of product consistency. A sample container of the test matter is compressed by a disc plunger attached to the TA.XTplus texture analyser, which extrudes the product up and around the edge of the disc. The effort taken to do this is measured using Exponent software and results give an indication of consistency. Such a measure relates to the body or flowing nature of the product, its mouth coating potential and spoonability. Achieving the desired texture of semi-solid product is therefore possible, and can be monitored from batch to batch, and throughout the product’s lifespan. (read more)
26th Jan 2016: It's all in the Sauce - Measuring Mouthfeel
Sauces are the culinary workhorse of the food world. They add colour, a concentrated burst of complementary or contrasting flavour, and texture to everything from salads and pasta to meat and fish.
Savoury or sweet, hot or cold, thin or thick, a topping or a mix-in, sauces have crossed cultural borders and are part of virtually all major cuisines. And sauces and soup products are flying off store shelves as consumers look for ways to enhance recipes.
The global market for these products is expected to reach $72 billion by 2015 (the number includes condiments, dressings, and seasonings as well (GIA, 2011) with high levels of new product activity still driving growth in what are now relatively mature markets. Mintel predicts continued success in the cooking sauces and marinades categories with sales projected to reach $4.4 billion by 2015 (Mintel, 2011). The company’s research also found that 83% of adults who cook/prepare meals at home use cooking sauces and marinades when preparing meals and 74% use store-bought sauces and marinades. (read more)
19th Jan 2016: Texture is Trending
Back in 2014 Elizabeth Sloan at Sloan Trends Inc postulated that ‘Texture’ was the next megatrend in food and beverage product development. An article in Food Product Design magazine stated that “Foods and beverages without texture are boring, especially to consumers who are becoming more adventuresome and expanding their horizons in the culinary world.
"Consumers are taking time to not only enjoy their meals, but to savour each and every bite that a particular product has to offer, focusing on the flavours and textures alike.
"A potato chip without the crunch, a soggy cracker or a yogurt that’s slippery all miss the mark, as products are often defined by their textural properties. As consumers become more food savvy, expectations increase.”
Texture can be described as the next market differentiator, in part, because foodies are expressing interest in the textural qualities of products. These people savour their foods and snacks and strive to experience all that a food has to offer. Texture also drives flavour and implies freshness. Besides inferring that a product is better-for-you because it is minimally processed, texture verifies product quality. (read more)
12th Jan 2016: Measuring Powder Flow - Phamaceutical Powders
Powder flow analysis is extremely valuable in the pharmaceutical industry, as well as in many others.
Objective and repeatable testing combined with ranking of dry powder samples can provide significant opportunities and benefits. These include optimising batch and source selection in terms of cost and quality; the development of best mix formulations; optimising scaling up and process conditions; and maintaining product quality control. Innovative technology provides such data either by measuring and comparing products capable of flow, or by assessing sample behaviour under test conditions simulating in-process or product handling conditions.
Best-practice raw material purchasing, processing efficiency, waste minimisation and product quality - before and after storage, packing and transportation - are all desirable for manufacturers. The application of practical powder rheology is a valuable tool for achieving these goals. (read more)
5th Jan 2016: Keeping Breakfast Cereals Crispy
Snacking is now an integral part of North American and British culture and is becoming an increasingly apparent trend in many other international markets.
In Germany, where cereals face stiff competition from traditional breakfast foods, the emphasis is shifting towards the promotion of cereals as a quick pick-me-up, as meals become lighter and less stodgy. In the Mediterranean countries of Spain, Italy and France, where a late evening meal is the cultural norm, cereals are being promoted as a substantial after-school snack for children. In this competitive market, companies are battling for market share and constantly looking at new product introductions and improvements to traditional favourites. New product introductions may target specific segments of consumers – young and old – or ride on current trends, whether its health consciousness, the latest action figure or some other ingredient or formulation improvement that will gain interest by its promotion.
15th Dec 2015: Measuring Powder Flow - Drinking Powders, Sugars and Sweetners
The flow properties of powdered and granulated food products are of great importance in industry as they affect the storage, conveyance, and packaging of the merchandise. Certain dried goods such as drinking powders and sweeteners are used directly by consumers, and their flow properties have an influence on acceptance of the product. In this video we show examples of the difference in flowability of such products as sugar (caster, granulated, icing, light soft brown, granular sweetener), drinking powders (coffee granules, coffee powder, coffee whitener, drinking chocolate, malt drinking powder), loose tea and baby formula and the tool for the measurement of their flow properties.
Cutting-edge technology for flexibility…
Being able to measure powder/granule flow is of prime importance to manufacturers, but as quality standards continue to rise, few can afford to stop there. Finished product testing is essential to ensure correct performance and safeguard reputation, sales and market share. By using a Powder Flow Analyser, manufacturers are able to change the attachments on the instrument for testing semi-finished and finished products as well. This offers considerable financial savings, as well as simplifying training and releasing valuable lab space. (read more)
8th Dec 2015: Checking Texture in Savoury Snacks when fat and salt are reduced
In terms of health and nutrition, one of the greatest successes for the UK and US industries over the last decade has undoubtedly been the changes to the vegetable oils which are used to fry savoury snacks, and which are an integral part of the finished product. The industry has worked closely with oilseed developers and suppliers, moving away from the traditional use of palm oil and palm olein fractions as the primary part of vegetable oil blends, and moved towards alternative oils which are lower in saturated fat such as sunflower and rapeseed oils. The challenges posed by moving from palm, with its distinctive mouth feel and taste, to lighter oils such as sunflower, should not be underestimated and it is a tribute to UK manufacturers that it has been achieved almost without comment by consumers. (read more)
1st Dec 2015: Measuing Powder Flow - Cleaning and Washing Products
As costs are required to be driven down, the substitution of expensive constituents with lower cost powders is an attractive prospect. Although these substitutes may be produced to the same specification as the original substance, they may not necessarily store, convey and process as easily. Discovering this after production has started would incur downtime and additional cost. Final product quality may also be compromised. In this video we show examples of the difference in flowability of such household cleaning and washing products as Carpet freshener, Scouring powder, Soda crystals, Stain removing powder, Washing powder and Water softener and the tool for the measurement of their flow properties. (read more)
24th Nov 2015: Using Texture Analysis in the Development of Health Snacks for Kids
With the problem of childhood obesity capturing headlines as never before, many parents are looking critically at their children’s diets, giving greater attention to factors such as fat and sugar content when choosing breakfast options, packing lunches and planning dinners. But while many parents try to help their kids choose healthier between-meal snacks, they tend to do so with a focus on minimising the negative (fat and sugars), but overlook the opportunity to increase the positive (protein, fibre and other nutrients). The chief concern is that most snack foods designed to appeal to children tend to deliver plenty of carbohydrates, fats and sugar, but fall short on delivery of vitamins, minerals and fibre. At best, this is a missed opportunity in the area of child nutrition.
For many parents, the reason for giving kids a snack is to stave off their hunger until meal time. Because the majority of snack-time foods offer little in the way of protein and fibre, they are not able to deliver the desired satiety effects, leading kids to crave additional snacks to tide them over until the next meal. (read more)
17th Nov 2015: Measuring Powder Flow - Seeds, Nuts and Pulses
In products using nuts, seeds or pulses, many common manufacturing problems are attributed to powder or granule flow, including segregation, inaccurate filling of packaging, obstructions and stoppages. These in turn lead to machine downtime and defective end-products. Storage, handling, production, packing, distribution and end use can all be negatively affected by common powder/granule flow problems. A Powder Flow Analyser has an innovative approach to the characterisation of flow properties and provides users and manufacturers with essential data on the rheology of these critical materials. (read more)
10th Nov 2015: Formulating the Perfect 'Free From' Cake
Baking a cake from scratch at home for a family member’s birthday celebration is one thing; baking a cake for sale in a grocery store is another. As long as you use the correct ingredients and follow the recipe, the cake you bake at home is pretty much guaranteed to be moist and delicious. However, cake products that are produced for sale in grocery stores, convenience stores, and vending machines have to survive the rigours of industrial processing and packaging, shipping, and shelf life. Some are packaged and sold as ready-to-eat products, while others are baked and frozen.
Product developers have to choose the appropriate ingredients and combine them to develop appealing products that can meet the demands of food processing and consumer requirements, such as the need to purchase ‘free-from’ products. The underlying issue when developing gluten-free cakes or removing key ingredients like egg whites or certain types of fats, or just developing a shelf-stable cake or cake mix, is texture. Common challenges include retaining a moist crumb throughout storage, achieving high volumes in finished cakes, and maintaining consistency of shape from loaf to loaf. (read more)
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