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Related Experiment Video

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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

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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.

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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.