Researchers at Australia’s Food and Beverage Accelerator (FaBA) have developed a toolkit to help manufacturers improve the texture of products to be more appealing to consumers. The Texture Library Toolkit can be used on any food product, while flavour and aroma toolkits can be developed for specific clients.
Supported by the Australian Government Department of Education through the Trailblazer Universities Program, the FaBA Texture Library Toolkit was created by University of Queensland flavour chemist, Professor Heather Smyth, and food engineer, Dr Jaqueline Moura Nadolny.
Smyth said the toolkit allowed companies to better understand a food or beverage product’s textural attributes and how it could be re-formulated for a “product renovation”.
“The aim is to look at the sensory properties, flavours and textures of a product already in market and how it could be changed to make it more appealing,” she said.
“We have a fully qualified sensory panel to provide feedback and advise how the product compares to competitors in the market. Texture is complicated but we can help to reduce the complexity by working with our sensory panel and businesses to help improve products for consumers.”
In a recent project at UQ’s Queensland Alliance for Agriculture and Food Innovation, Moura Nadolny used the toolkit to help plant-based meat manufacturer v2food assess its in-house work on improving the texture of its burgers.
“Ultimately, we want to help companies improve the sensory quality of their products,” she said.
“One of the elements we considered was the juiciness of the burgers – was it juicy enough or was it too juicy? From simple yet highly correlated assessment methods a company can implement in their own facilities, through to complex textual techniques requiring specialist equipment, the toolkit balances speed and accuracy while the company is reformulating its product.”
The Texture Library Toolkit is able to streamline R&D activities, helping companies avoid lengthy and costly validation testing.
