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FOOD TEXTURE MEASUREMENTS IN CANADA
D B Cumming1, J M DE Man1, A G Lynch1
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Journal of Texture Studies
|April 4, 2017
Summary
Instrumental texture measurements are widely used across Canada's food industry, with over half of surveyed organizations employing these tools. Standardization of methods is a key recommendation for future use.
Area of Science:
- Food Science
- Agricultural Science
- Materials Science
Background:
- Instrumental texture analysis is crucial for food product development and quality control.
- Understanding the current adoption and application of these techniques in Canada is essential.
Purpose of the Study:
- To survey the Canadian food industry, government agencies, and educational institutions on their use of instrumental texture measurements.
- To identify the types of instruments used, their application areas, and perceived needs for standardization.
Main Methods:
- A questionnaire was distributed to 215 entities within the food sector and related institutions.
- 123 responses (57% return rate) were analyzed to determine the extent and nature of instrumental texture analysis usage.
Main Results:
- 52% of respondents utilize texture evaluation instruments.
- Significant variation in usage exists across food sectors (e.g., canner/freezer 79%, beverage 0%).
- Rotational viscometers and penetrometers are common in quality control, while Universal Testing Machines and Shear Press are more prevalent in research.
Conclusions:
- Instrumental texture measurement is established in various Canadian food sectors, but usage varies significantly.
- There is a consensus on the need for greater standardization of texture analysis methods.
- Further research may be needed to explore the specific applications and limitations of certain instruments within distinct commodity groups.
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