Materials: The application of texture analysis on the latest developments

New products that take new forms and have innovative properties require new testing solutions to ensure that the purpose for which they are designed is met and their structural or mechanical requirements match their intended location of use. 

Nothing is more exciting that the potential to create new display technologies that transform into various shapes at the stage of use such as folding, rolling or stretching like a rubber band by the use of special adhesive compositions. Or, how about an unmanned vehicle whose flexible body is designed to mimic tilt sensing inspired from the way jellyfish move or the creation of aqueous fragrance release gel formulations with considerable strength, elasticity and mouldability. These novel developments need testing so that their properties can be quantified for comparison with any future redesign, modification or as a quality control benchmark when going into production.

Fish products: The application of texture analysis on the latest developments

What are the new ingredient and product ideas in fish and fish product research, development and production and how can a Texture Analyser be applied?

The seafood and fish product industry has seen a lot of innovation and research in response to growing concerns over sustainability, overfishing, and the need to provide nutritious and diverse options. Here are some of the newer ingredient and product ideas in fish and fish product research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:

Adhesives: The application of texture analysis on the latest developments

The focus for the adhesive industry is the creation of a new generation of adhesives based on cutting-edge technologies including nanotechnology, derivatised polymers, and biomimetic adhesives. Because of the scarcity of raw materials and the harmful impact of synthetic adhesives on human health and the environment, more research into renewable materials is needed to develop environmentally friendly bioadhesives that best fit their application. Smart adhesives, such as switchable types which can be triggered to bond and de‐bond in response to physical or chemical stimuli are under development and some are already available commercially. These will contribute to product disassembly and recycling. 

Dairy products: The application of texture analysis on the latest developments

To survive in this competitive environment and retain consumer satisfaction and market share, manufacturers must invest in the quality of their existing products as well as new product development and innovation. Texture analysis is a key element in the production of high-quality dairy products and the development of new ideas. However, production methods, processing parameters, the need for ‘dairy-free’, no/low fat, 3D printing applications and potential ingredient substitution will all need to be considered as to their contribution to change in finished product texture.

Meat products: The application of texture analysis on the latest developments

There are a number of developments in this field where texture analysis is already being applied. As with any manufacturing innovation, a large amount of research takes place during development, and the end product must go through a quality control process to assess its physical properties.

Whether its ensuring muscle myopathy is managed in poultry, new fat replacers are found for meat products, fermentation at mini-scale is made more economical, chicken meat is optimised for 3D printing or how shitake by-products can enhance low-salt burgers, the correct texture measurement is required to ensure product expectations are met.

Pharma: The application of texture analysis on the latest developments

As with all healthcare-related topics, the integration of these trends and innovations into the industry involves rigorous testing, regulatory scrutiny, and continuous monitoring for safety and efficacy. The following innovations provide a glimpse into the future of medicine and the direction in which medical care is heading.

Bakery products: The application of texture analysis on the latest developments

An increased awareness of coeliac disease, in part, has driven interest in the gluten-free market. Gluten-free products have traditionally had unappealing textures such as dry, crumbly and gritty qualities all of which are perceived as unattractive textures.  Other common issues in gluten-free bakery products include reduced volume, lack of an even cell structure, and reduced shelf life. This intimidating challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products that are able to mimic its unique properties. Several ingredient innovations have emerged that can help enhance the taste, texture, and mouthfeel of foods where the gluten has been removed, mainly involving the incorporation of starches, different sources of protein and hydrocolloids.

Cosmetics and skincare: The application of texture analysis on the latest developments

We are expected to see a big worldwide sustainability trend in cosmetics with cosmetic and ingredient companies pledging to use more plant-based/natural ingredients. For the benefit of themselves and the environment, consumers have begun to regard sustainability as a standard moral and ethical need. The growing demand for more sustainable products, as well as the renewable features of natural raw materials, are a perfect match to bring ‘circular’ beauty on our shelves - the concept of upcycling to make use of left-over or discarded ingredients. Food and beverage waste such as seeds, peels, flowers and fruit represent the main source of materials that can be upcycled into natural and organic cosmetics since these often contain food-grade ingredients that have rich properties for the skin.