Analysing food texture for successful product development

Even if a food tastes good, if the texture is ‘wrong’, consumers won’t buy it. Texture is seen by consumers as an important indicator of a product’s quality. But is also influences food intake, nutrition, stability, appearance and sensory quality.

And it has to match what the consumer expects, based on the appearance and smell of the food. Is it firm, is it crumbly, is it grainy? Does the texture remain stable? All this is part of the consumer’s experience – and whether they will embrace and adopt your new product.

A broad range of food analytic tools and methods  

The texture of your food product is closely related to its composition and its structure, both microscopic and macroscopic. NIZO’s texture analysis tools can help you to optimise the texture of your new food product, but also to measure the relevant texture properties. 

Our food analytics can determine: 

  • Viscosity 
  • Gel properties (Young’s modulus, elastic modulus, storage modulus) 
  • Firmness (recoverable energy, fracture stress & strain) 
  • Lubrication (friction coefficient, tribology) 
  • Melting, crystallization enthalpies, protein denaturation, glass transition temperatures (Differential Scanning Calorimeter (DSC)) 
  • Physical stability & sedimentation (Analytical ultra-centrifugation, Lumifuge} 
  • Compositional analysis (FT-IR, NMR, spectrophotometer, fluorescence spectrometer) 
  • Molecular size distribution, particle size distribution, particle charge (light scattering techniques, zeta-potential) 
  • Microstructure (light microscopy, confocal laser scanning microscopy (CLSM), stereo microscopy) 
Any questions?

Saskia de Jong is happy to answer all your questions.

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