SMS Article: Testing Sauces
Wondering how texture analysis can benefit your team?
Food Management Today recently featured an article titled “We all like a bit of sauce” by Stable Micro Systems’ Jo Smewing. New research has shown that consumers regard physical properties such as consistency, cohesiveness, stickiness, and extrudability equally important as the taste of a sauce. This article discusses how sauce manufacturers can use texture analysis to help their products stand out in a highly competitive marketplace.