We’ve been busy! Check out TTC’s latest application studies, ranging from testing strawberry freshness, to determining the firmness and adhesiveness of differently cooked rice, to measuring the cohesion of peanut butters and Nutella. Plus two new studies on cheeses!

Click the links to read more or to request the studies.

Gap Testing of a Single Layer of Rice

Strawberry Freshness

Peanut Butter and Nutella

Cohesion of Four Types of Cheese

Brie and Camembert Tested Four Ways

Read more application studies in our extensive library, or contact us to learn more about how we can help with your testing challenges!

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