Stable Micro Systems recently published an interesting post about crispness on their blog.

“Crispness is commonly the textural property possessed by snacks (potato chips), breakfast cereals, fresh fruit and vegetables and some baked products (biscuits, crackers). These types of products are usually associated with sharp triangular curves displaying an obvious break point (when tested individually) or produce a ‘jagged’ multi-peak curve when tested ‘in bulk.’“ Read more on the SMS blog.