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

Tuesday, 5 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.