Texture Analyzers used for Texture analysis are an important factor affecting processing and handling, influencing habits, and affecting shelf-life and consumer acceptance of products.
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The vegan diet doesn't mean giving up on the mouthfeel and texture that gives the taste of quality. The same texture analyzer systems and fixtures that slice pure vegetables can be used to measure the firmness and slicing characteristics of meat substitutes. Vegan gels can also be tested to the international standards for Bloom Strength measurement.
https://www.foodtechcorp.com/fruit-and-vegetable-industry-applications
Food Technology Corporation are Closed for Christmas
From: Monday 23rd December 2019 at 4:00 pm (EST)
To: Thursday 2nd January 2020 at 9:00 am (EST)
Our solutions make texture testing a piece of cake (and a delicious one)!
We look forward to helping with your texture analysis requirements in the New Year.
Visit our website for 24/7 information
Processors of avocado products can ensure the health of their produce is at a level the consumer requires. Maximum yield - grade reliably for fresh to frozen suitability.
Growers, producers and processors of traditional Thanksgiving meal staples - cranberries, turkey and potatoes - can rely on our texture analysis systems and fixtures to deliver consistent quality to the consumer's table. Optimise firmness and consistency in sauces and jellies, tenderness of mouthfeel in cuts of meat and ideal softness of prepared vegetables. Quantify the effects of ingredients, formulation and cooking recommendations on established favourites or your own, new plant-based, low-salt, sugar-free alternatives.
Growers, producers and processors of traditional Thanksgiving meal staples - cranberries, turkey and potatoes - can rely on our texture analysis systems and fixtures to deliver consistent quality to the consumer's table. Optimise firmness and consistency in sauces and jellies, tenderness of mouthfeel in cuts of meat and ideal softness of prepared vegetables. Quantify the effects of ingredients, formulation and cooking recommendations on established favourites or your own, new plant-based, low-salt, sugar-free alternatives.
Our texture testing expert video conference training with Arizona University. The food technologists are measuring the impact of ingredient changes to dough/gluten texture. This bakery foodstuff requires elasticity to stretch and shape with the right degree of firmness for kneading and shape retention. The ability to extend to a length without breakage - 'extensibility' is measured on the TMS Texture Analyzer with the specially-designed dough and gluten extensibility fixture for the bakery industry.
FTC and Spectronic CamSpec were at the Processors and Growers Research Organisation (PGRO) UK Vining Pea and Bean conference. There were live demos featuring the TU Tenderometer; designed for measurement of the firmness and evaluation of the texture of peas, beans and other legumes - fresh or processed. The Kramer Shear Cell holds a bulk sample of the product and a one-shot compression test delivers a calibrated TU reading.
Happy Halloween! No sweet things were harmed in the production of these photos. Gummi, jelly treats demonstrating a few of our fixtures for testing the firmness of confectionery.
Convincing a carnivore to try vegetarian or vegan alternatives is as much about simulating the texture as replicating the flavour. The sensory experience of biting and chewing "meat" is extremely influential in acceptance. Fortunately, the measurement of the attributes aligning to texture can be determined scientifically and repeatably. The basis of the product and the added ingredients to achieve the desired flavour can all affect the physical properties. Using a texture analyzer enables food product designers to constantly check that the resulting texture is still on target, unlocking the health benefits without losing the pleasure of enjoying a meal, or throwing away all of your favourite recipes ...
A report has identified that the plant-based meat market is estimated to account for a value of USD 12.1 billion in 2019 and is projected to grow at a CAGR of 15.0 percent from 2019, to reach a value of USD 27.9 billion by 2025.
#EatYourVegetablesDay
FTC texture analysis solutions for vegetables; from pea maturity to cooking profile. Scientific measurement of the physical response to slicing, chewing, squeezing enables producers to optimise their processes. Have a look at our fruit and vegetables industry applications.
From pod to plate – nothing says spring like harvest time for peas! An FTC tenderometer grades peas and aids in the decision to harvest, optimising yield for the producer and tenderness for the consumer.
Turkey, potatoes, cranberries ... whatever the menu #thanksgivingdinner FTC has food industry expertise in texture analysis solutions
Visit us at Food Matters Live, 20–22 November 2018, London ExCeL with Spectronic Camspec Ltd on Stand 778 in the Research Hub.
The new version of our industry-standard TU Tenderometer will be there - used at harvesting time the world over of pea maturity testing and grading.
Our distributor in Argentina, DASTEC S.R.L ready to meet food technology industry attendees as Techno Fidta 2018. Florencia was at the 2018 International Food Technology, Additives and Ingredients Trade Fair, Costa Salguero Center, Buenos Aires from 18th - 21st Spetember.
https://twitter.com/foodtechcorp/status/1022426751882993664?s=21
“Snap-Kat alternatives - enjoy your break! https://t.co/2AmzttuI8J”
Congrats to our colleagues across the pond on this achievement!!
We were presented with our 2018 certificate at the Sussex Super Growth Awards evening, March 8th at The Amex Brighton. The event highlights privately owned businesses, trading and registered in Sussex, with growth in turnover measured over a four-year accounting period and a minimum turnover of £2 million in base year and positive turnover growth in the latest year. Declan and Martin were representing Mecmesin this year - our second year of qualification.
January 25th is Burns Night, celebrated with a traditional Scottish meal of haggis, turnips and potato - or haggis, neeps and tatties! Robert Burns is really Scotland's national poet, but his work is known worldwide. The first of these suppers was in 1801. Not quite as long a tradition, but historically significant nonetheless is the FTC Kramer Shear Cell. Just this one fixture could measure the ideal firmness of all three ingredients ...
Thank you to all our past, present and future customers. Looking forward to guaranteeing the texture of 2018!
#NationalCookieDay !!!
https://twitter.com/FoodTechCorp/status/937727268616572928
“Is it a cookie? Is it a biscuit? Does it really matter?? 🍪 🍪🍪#NationalCookieDay https://t.co/JJzjecF31u”
Stop by booth 660 at the Food Matters Live! show today in London to say hello and learn about texture analysis
https://twitter.com/FoodTechCorp/status/933330209285263360
“Squeeze in for a demo of the Food Technology Corporation TU-12 Tenderometer on Stand 660 @FoodMattersLive”
Is crackiness a food texture term? If your sensory analysis best practice decides it is - then FTC's range of TMS texture analyzers can help you quantify that!
End-on or side-on? A flock of mischievous chicks gain control of a food texture analyzer to determine which way to crack a chocolate Easter egg – longitudina...
Professor Barry Smith discusses sensory factors affecting our perception and enjoyment of food and drink, and the ways in which auditory and tactile cues can enhance our eating experience. Taste and odor, of course. Physical texture, too - of course!
It's pea harvesting time, here in the UK. Here is a #tbt video of the TU tenderometer "in the field".
Texture analyzer for texture measurement, texture profile analysis, used for penetration, shearing, extrusion, bulk analysis, compression, tensile and tensio...
Brief video of some festive food texture testing.
Follow @foodtechcorp on Twitter for the most up to date information about new products and applications
Check out a testing our Technical Team has performed on Mayo for a client in order to analyze the difference in texture between a regular version and a low-fat.
texture analyzers, texture analysis, food texture measurement and texture profile analysis from Food Technology Corporation
Meat News - Turkey, Sausage and Salami http://conta.cc/15418XF
measure and control their products and assign a numeric value to a sensorial perception. For example, a consistent firmness for hot-dogs or hamburgers.
Bakery News - Texture Test of Biscuit, Pastry & Tortillas http://conta.cc/XJVvGs
We regularly receive inquiries from bakery companies just like yours, asking how to measure and control their products and assign a numeric value to a sensorial perception. For example, their bread is too crumbly, their cookies too mushy or tortillas breaking too easy.
Measuring Food Texture - article featuring Food Technology Corporation @ Food Technology magazine: http://www.ift.org/food-technology/past-issues/2013/february/columns/food-safety-and-quality.aspx
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Sterling, VA
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We are located just minutes from Washington-Dulles Int'l Airport
This is perhaps why we are considered the leading manufacturer of food texture analyzers. For over 40 years, FTC has demonstrated the benefit of a scientific, yet practical approach to food texture measurement. Our texture analyzers and texture measurement systems enable you to put values on your foods sensory characteristics to easily measure and improve product quality and performance, saving both time and money.
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From pod to plate – nothing says spring like harvest time for peas! An FTC tenderometer grades peas and aids in the decision to harvest, optimising yield for the producer and tenderness for the consumer.
Cosmetic crème firmness – quality texture for skin feel and application Using a computer-controlled texture analyzer we explain how to simulate the manner in which the consumer evaluates the quality of beauty, health and well-being products such as a moisturising skin crème. Marketing messages promise luxury and the consumer wants firmness, richness and silkiness, not runniness, oiliness or stickiness. This measurement can be scientifically analysed by the cosmetic chemist to control the quality of the creme or similar nutraceutical and pharmaceutical products; understand the effects of new ingredients; optimize processes and minimize costs. This video covers: 0:30 Introduction to the importance of sensory texture for topically applied cosmetics, nutraceutical and pharmaceutical products 1:25 Texture categories, sensory characteristics and mechanical attributes for consumer products 1:50 Consumer’s positive and negative descriptions for crèmes, creams, lotions and ointments 2:35 Selecting the test method – penetration – and the fixtures; spherical probe and support for the product’s container and the best loadcell rating for accuracy 3:50 Setting up the test program and performing the calculations automatically 4:45 Running the test, displaying the results and creating a quality assessment report 5:48 Benefits of texture testing for the crème/lotion producer; consumer satisfaction and brand loyalty
Tortilla softness and burst strength - texture evaluation with extensibility fixture and staling performance analysis. This video covers: 0:18 Desirable properties and positive qualities of tortillas and similar products – through finger feel and handling 1:25 Texture categories, sensory characteristics and mechanical attributes for flat bread products 2:21 Selecting the test method – penetration - and fixtures – extensibility kit and spherical probe 3:25 Setting up the test program and performing the calculations automatically 4:10 Results and comparison between fresh and stale samples 5:04 Benefits of texture testing for the bakery producer
Cutting Force of Meat, and Similar Products by Texture Testing a Hot-Dog The texture of meat is its single most influencing quality factor. Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of such a product, in this example, a hot-dog sausage. The cutting force, measured by a Warner-Bratzler shear test, is measured and the results of the peak force and work needed to completely slice are plotted, indicating tenderness or toughness. This information can be scientifically analysed by the producer to control the overall firmness of the meat product, or alternatives with a similar desired texture –chicken, turkey, fish, soya or tofu. This video covers: 0:14 Introduction to meat’s desirable sensory texture: tenderness, not toughness. 0:06 Characteristics important to the consumer in a reconstituted fresh meat hot-dog. 1:31 Sensory and mechanical attributes – measuring texture. 2:18 How a texture analyzer can measure shear resistance by simulating cut, bite and mouthfeel. 2:40 Choosing the shear method, alternative testing procedures, selecting the Warner-Bratzler fixture, setting up the hardware. 3:31 TL-Pro Software: creating the test program and performing the calculations automatically. 4:14 Performing the shear test. 4:56 Results and conclusions 5:20 Reporting and the practical benefits of texture testing for the meat (meat-free) sausage producer.
Using our TMS-Pro texture analyzer we explain how the consumer evaluates the quality of brittle bakery products like biscuits and shortbread and show the texture snap test method. This information can be scientifically analysed by the producer to control the quality and improve the snapping characteristics of the fresh biscuit, optimizing processes and minimizing costs. This video covers: 00:00 Bakery products which snap and their quality perception by consumers 01:10 How a texture analyzer can measure shortbread snap by simulating finger-feel and breaking 01:25 Sensory characteristics and mechanical attributes for brittle bakery products 02:08 Exploring the methods applicable to simulate the consumer interaction, for all baked foods 02:30 Selecting the fixture to measure fracturability: a 3-point bend accessory 03:00 Setting up the computer’s test program and performing the calculations automatically 04:04 Results and analysis of the graphs representing fresh brittle products 04:55 Benefits of texture testing for the bakery producer – preparation, ingredients and packaging recommendations
Gelatin Bloom strength is the industry standard for grading its gelling strength. Using a computer-controlled FTC texture analyzer we perform this test. This video covers: 0:12 Introduction to gelatin and its uses in food, cosmetics and pharmaceutical industries for texture 1:48 The Bloom test procedure 2:50 TMS-Pro and software: creating the test program and performing the calculations automatically 3:24 Running the test obtaining the results and analysis of the gel Bloom test 4:12 Benefits of automated texture testing for the gel supplier and final product producer
Using a computer-controlled texture analyzer we test an apple for crispness and ripeness. We explain how the consumer evaluates the quality of such a fruit and show a penetrometry-based test method to measure the properties which determine the crisp texture. This information can be scientifically analysed by the fruit harvester to understand the influencing factors for fresh fruit production, optimizing processes and grading for use in other products, thus minimizing costs. This video covers: 0:12 Introduction to seasonal fresh fruit’s desirable texture: crispness as a reflection of ripeness 1:00 Sensory characteristics and mechanical attributes for crisp, ripe fruit 1:38 How a texture analyzer can measure crispness by simulating cut, bite and mouthfeel 2:32 Selecting the Magness-Taylor fixture, setting up the hardware 2:50 TMS-Pro Software: creating the test program and performing the calculations automatically 3:10 Running the test obtaining the results and analysis of the penetration test 4:00 Benefits of texture testing for the fresh fruit producer 5:00 Understanding the possibilities for the entire supply chain and all producers of foods that use fruit as an ingredient
Using the TMS-Pro texture analyzer we explain how the consumer evaluates the quality of products which are described as rich and creamy and show a back extrusion test method to measure the properties which determine this texture. We compare a Greek style product and a zero fat alternative to scientifically evaluate the differences. This information can be used by the dairy producer to control the quality and improve the creaminess. A similar test could be applied to a cosmetic crème for richness and silkiness. This video covers: 0:10 Sensory characteristics and mechanical attributes for smooth, semi-solid dairy products. 1:10 How a texture analyzer can measure firmness by simulating handling and mouthfeel 2:22 The back extrusion test method explained 2:53 Selecting the fixtures and setting up the test program and performing the calculations automatically 3:46 Running the test, gathering the results and comparing the samples 5:10 Benefits of texture testing for the dairy producer, or pharmaceutical, or personal care product manufacture
Richness, creaminess of cheese by measuring the firmness with TMS Pro. We compare the texture of a reduced fat hard cheddar with a standard formulation. From sensory to scientific in the dairy industry. Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of hard cheeses and show a tests method to measure the firmness properties which determine the rich texture. The method compares a reduced fat formulation with a standard variety. This information can be scientifically analysed by the producer to control the quality improve the richness of the low fat product, optimizing processes and minimizing costs. This video covers: 0:15 Introduction to cheese products, texture and quality 0:51 Sensory characteristics and mechanical attributes for dairy products 1:39 How a texture analyzer can measure firmness by simulating finger feel and mouth-feel 2:10 Selecting the fixtures and setting up the hardware 2:47 Writing the software test program, creating the relevant calculations 3:35 Running the test 3:51 Results and comparison between full fat and half fat samples 4:28 Benefits of texture testing for the dairy producer
Bulk analysis of meat and veggie burgers. We compare the desired texture of each reconstituted product and demonstrate how to set up the test program and use the results to optimise the average firmness.
Product overview of the Food Technology Corporation TMS-Pro computer-controlled texture analyzer. Measure and control food hardness, cohesiveness, viscosity, springiness, adhesiveness, chewiness and gumminess. This video covers: 00:13 Introduction and Overview 00:30 Features and specification 01:15 Results and Analysis Software 02:05 Reporting and Exporting 02:32 Test Capabilities and Benefits 02:52 FTC and You
TMS-Pilot overview video. The new affordable, portable and versatile texture analyzer from Food Technology Corporation.
Using the TMS-Pro texture analyzer we explain how the consumer evaluates the quality of a pickled gherkin and show a test method to measure the properties which determine the crunchy texture. This information can be scientifically analysed by the pickle producer to control the crunchiness, optimizing processes and minimizing costs.
Happy Easter from FTC! A practical guide to breaking and entering a chocolate Easter egg ...
Texture testing bread for freshness: Sensory characteristics and mechanical attributes for bread products; how a texture analyzer can measure firmness by simulating finger-feel and mouthfeel; selecting the fixtures and setting up the test program and performing the calculations automatically; results and comparison between fresh and stale samples; benefits of texture testing for the bakery producer
Happy Halloween from Food Technology Corporation - the Director's CUT! We destroy food for the purposes of good, not evil. Pass or Fail? Trick or Treat? Fresh, firm pumpkins or soft chewy candy - measure the texture, or be haunted by the ghost of quality...
A little Christmas time testing on this snowy day. In slow motion for added effect.
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