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A processor of meat products was looking for a way to better control its outgoing product. Current methods involve simple visual inspections and are very subjective.
Horticulture Research Station wanted a precision penetrometer for hardness testing of different varieties of apple during plant breeding trials. Flexibility for future test configurations were also a requirement.
Large food processor was looking for a way to control the texture of two similar confectionery gum products with different recipes. Current methods involved simple sensory testing.
You can break a fudge brownie in your hands, and if you are expert, judge its texture in terms of hardness through the way it breaks. But how well can you judge freshness, sample after sample?
As consumers’ diets change, for ethical or health reasons (by choice or recommended), food producers are faced with the challenge of meeting the new requirements, whilst often striving to preserve the established texture.

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