How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 26 January 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.