Stable Micro Systems

Request our article 'Texture analysis in the alternative proteins industry – creating the same-as sensory experience' featuring the latest texture analysis in this field. Discover the methods, attachments and analysis used by industry leaders. Request this article: https://bit.ly/4bMCgYZ | See which instrument is used: https://bit.ly/2K3wlqI

Harper Adams University are offering sensory evaluation services for food. See how they use their Texture Analyser for cooking and eating quality measurements: https://lnkd.in/eUUhFEe5

The determination of volume of baked goods serves to check the baking capability of flours, to assure quality and to develop products. See how IREKS Compendium of Baking Technology using their Volscan Profiler to do this: https://lnkd.in/eQrtEE98

We use the world’s best rheometers, surface and interfacial and powder analysis equipment. When it comes to texture analysis, nobody can touch Stable Micro Systems #rheology #textureanalysis

Sometimes we're asked about sample testing services. Here's one great suggestion of ours: the Centre for Industrial Rheology based in the UK - experts in the use of Stable Micro Systems Texture Analysers and other devices: https://lnkd.in/ehrt6DFt

Can brewer’s spent grain (BSG) improve plant-based meat analogues? Researchers from the University of Campinas and the University of Manitoba investigated this by incorporating BSG into soy protein-based high-moisture meat analogues (HMMAs). They found that BSG enhances the nutritional profile by adding dietary fibers and proteins. Using a Texture Analyser, they assessed improvements in texture and physical quality. This sustainable approach not only utilizes a brewery by-product but also contributes to the development of nutritious, plant-based meat alternatives. Read more: https://bit.ly/45goknE | See which instrument they used: https://bit.ly/2K3wlqI

See us at the KP Centre in London next week at the IDDSI festival to discuss the testing of foods for dysphagia using imitative IDDSI methods: https://bit.ly/49zC4uy

Cultured fish, also known as lab-grown or cell-based seafood, represents a burgeoning frontier in food technology aimed at sustainable, ethical alternatives to traditional fishing and aquaculture. As of now, the development of cultured fish is at a promising stage, with several companies successfully producing fish fillets from cells cultured in bioreactors. These advancements have brought us closer to commercial availability, although challenges in scaling production and reducing costs remain. Read our blog post: https://bit.ly/3Zq6ZYo

Can orange peel be used to make sustainable gluten-free flatbread? Researchers from the University of Manitoba and the Institute of Agrochemistry and Food Technology (IATA-CSIC) explored this by integrating orange peel powder into gluten-free flatbread recipes. The study found that the high dietary fiber content in orange peel enhances water retention, which improves the dough's texture and baking properties. Using their Texture Analyser, the team measured the flatbread’s structural and sensory qualities, confirming that orange peel can contribute to a more sustainable and nutritious gluten-free product. Read more: https://bit.ly/3RIGitx | See which instrument they used: https://bit.ly/2K3wlqI

Warburtons measure their 'bounce-back-ability' using a Stable Micro Systems Texture Analyser to ensure they stay on top when it comes to bread texture and customer enjoyment. They're so proud of their texture that they used Samuel L. Jackson to show us how they do it in their new TV ad: https://lnkd.in/eNCDV5bG