Food structure
Food structure is the arrangement of different components of the food. The structure of a food influences texture. Below is a collection of articles on food structure. To find out more about our food structure services get in touch – support@campdenbri.co.uk.
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Creating the texture that consumers want from plant-based alternatives to meat
Food microstructure affects texture and sensory perception. We can use information from imaging microstructure, alongside texture analysis and consumer insig...
Ingredient functionality: unlock power and control through detailed understanding
Knowing the purpose of each ingredient in your product, and what characteristics enable them to fulfil these, can help manufacturers to overcome challenges w...
Discover the solution for your failing product
Physical characterisation is important when analysing and measuring the ‘quality’ of food and drink products.
Bubbles in bread and aerated chocolate – it’s just air but it matters
Texture is one of the key elements to the commercial success of food. Developing or reformulating products typically requires the production and evaluation o...
What causes bread dough to rise?
A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol a...
Food colour – just how important is it?
Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour,
Characterising the physical properties of food
This webinar explains how understanding physical properties can help you to improve or troubleshoot your product.
Design and modelling of the impact of food structure on food texture
This project will develop an improved capability to design products with the required texture by modelling the effects of differences in structure.
Texture analysis – getting it right
Crispy, crunchy, chewy, firm, soft – all appealing adjectives found on food packaging - but what’s the importance of measuring how crunchy or how firm a food...
Cake fluffiness defined?
Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly used in adverts and on the packaging of cake products.
The importance of rheology
The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.
Physics in food manufacturing
An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector
Solve your food product problems
We are often approached by clients with questions related to the appearance, texture and rheology of their products.
Save money without compromising your product
Increasing competition, rising ingredient prices and value-conscious shoppers are squeezing profits in food manufacturing.
Food structure and image analysis
Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)