Food and Beverage

By quantifying sensory perception, we are aiding the development of healthier, lower cost foods with the same ‘mouth feel’ as market leading products.

‘Creamy’, ‘sugary’ and ‘slimy’ are all adjectives commonly used to describe foods during consumer panel testing. By linking these adjectives to physical, measurable properties of a sample, analysis can be performed to screen numerous new formulations without the expense and ambiguity of panel tests, saving companies both time and money.

Using our instruments, researchers have discovered that the frictional properties of our favourite foods are related to their fat and sugar content (i.e. the higher the fat content the lower the friction coefficient, hence the creamier the taste).

Food and Beverage industry research areas include:

  • Reduced fat dairy products such as yoghurt, cream, mayonnaise and chocolate.
  • Astringency of wine, green/black tea and fruit.
  • Carbonated vs non-carbonated beverages.
  • Reduced sugar content of beverages.
  • Mouthfeel of foods and its impact on enjoyment and satiation.

Food and Beverage Industry includes the following:

Beverage

Beverage

Not just the taste but also the feel of a drink will change how enjoyable it is to drink. This has been investigated for everything from wines to soft drinks.

Food

Food

A key aspect of enjoying food is its mouthfeel. Studies have looked at a range of food groups such as dairy foods and their creaminess, and the smoothness of baby foods.

Pet Care

Pet Care

Pet food isn't just for nutrition but can also serve to clean their teeth. Research into this field is ongoing, in what is a rapidly growing market.

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Food and Beverage Industry Articles & Papers

Paper

Tribology – Novel Oral Processing Tool for Sensory Evaluation of Food

Food oral processing is a study of mastication that involves food-saliva interaction. Instrumental approaches have improved sensorial attributes like texture …

Food oral processing is a study of mastication that involves food-saliva interaction. Instrumental approaches have improved sensorial attributes like texture by stimulating the oral environment for the past years. However, a thorough estimation of oral food processing is still an open research topic with persisting challenges. This review summarizes the role of tribology as a novel oral processing tool for the sensory evaluation of foods. The paper further covered state of the art on instrumentation, working principles, the efficiency of the tribometer, and its application in dairy and non-dairy foods. Moreover, sincere attempts have been made to classify the research gap and challenges in oral food processing using tribometer.

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Paper

3D Enabled Facile Fabrication of Substrates With Human Tongue Characteristics for Analysing the Tribological Behaviour of Food Emulsions

The mouth-feel or oral perception of a food may vary in different oral surfaces or tongue-palate environment depending on the …

The mouth-feel or oral perception of a food may vary in different oral surfaces or tongue-palate environment depending on the physical characteristics of human tongue. Tribological measurements emulating the characteristics of tongue-palate environment will assist in the evaluation of oral perception of food materials. This study reports a 3D printing assisted approach for rapid fabrication of the soft elastomer substrates with different surface (roughness) and bulk characteristics (elastic modulus and thickness) for tribological measurements. The influence of substrates with various regularly patterned surfaces, elastic modulus, and thickness on the lubrication properties of four food emulsions (full-fat and skim milk, high-fat and low-fat yoghurt) has been investigated. It is observed that friction coefficient of food emulsions increases with a decrease in height or an increase in density of rectangular micro-scale pillars representing papillae on the surface of soft substrate. Interestingly, a decrease in the elastic modulus of the substrates causes an increase in the friction coefficient for the milk samples, whereas for yoghurt samples it causes a decrease. The variations in the thickness of the substrates have little effect on the friction coefficients of the food emulsions.

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