Exclusive Distributor of Stable Micro System's Texture Analyzers in North America
About: Customer Testimonials
“We have been involved with the TA.XT Texture Analyzer for ten years (we have three of them). It is a great instrument and the software is fabulous. The other thing that is impressive about it is the way that they have continued to make improvements in the instrument, software and probes for the food industry."
Professor John R Mitchell, Head of Food Sciences
Department of Applied Biochemistry and Food Science
University of Nottingham, UK
“The Plus is pretty easy to use with highly repeatable results. The software's and TTC's support are so helpful that we can analyze the texture of any product. It is so easy to learn that I can teach anyone how to get familiar with it and how to use it in five minutes.”
Dr. Ali R. Taherian
Agriculture and Agri-Food Canada
St. Hyacinthe, Quebec
“The TA.XT has been a fabulous instrument for us and our CAFT program. It is more versatile, easier to use, more sensitive and better than we ever expected, and your team is great to work with for assistance and suggestions”
Dr. Jozef L. Kokini
(Former) Professor, Dept of Food Science
Center for Advanced Food Technology
Rutgers University (Now at University of Illinois)
“It's a fantastic instrument, I'll tell you that. I have been extremely pleased with it. We now have a way of quantifying data that before was just a guess. Pictures are worth much more than words and TA.XT measurements as clear as night and day.”
Mr. Richard B. Batté
Director of Laboratory and Research Services
Krispy Kreme Doughnut Corporation
“The instrument and systems are outstanding and you guys are great with responsive and helpful advice.”
Ms. Leslie L. Skarra, President
“The AIB uses the XT every day in our development work and also in training the hundreds of student we have. Its easy to use and your help has always been outstanding, so much so that we never use our Instron any longer.”
Ms. Renee Boeckman
“Texture Technologies has always been extremely supportive of our research - not just when we purchased the equipment, but also with applications and modifying accessories.”
JoAnna Tharrington
North Carolina State University
“It should be called the Texture-ator !! Not even students could break it !!”
Dr. Clara Rovedo
Research Engineer
FMC Food Tech
Process Technologies Laboratory
Madera, CA
“The instrument is a great bang for the buck and technical support from TTC is outstanding!”
Warren Gordon
Kraft Foods R&D
“It is so much more friendly to use than an Instron!”
Gianfranco Mazzanti
University of Guelph - Food Science
University of Waterloo - Physics
“I have serial number 008 and and I've had nothing but success with it. We use it for testing all kinds of fish gels for many different properties. Honest to God I recommend the TA.XT2 to anybody who could use it. The other thing I really like is that we have an upgrade path available to us so that we can bring it up to the latest standards”
Dr. Allan T. Paulson
Dalhousie University
Food Science & Technology