We often feature challenges that texture analyzer users might face - a comparison of the textures of veggie burgers vs meat burgers, or maybe measuring the tackiness of a golf grip. But this week, we wanted to bring you something a little different.

As food technology advances, we’re seeing new and different ingredients being incorporated into everyday snacks. From advancements in gluten-free pastries to insect-based protein bars, food is changing every day. So today, we’re sharing several stories featuring advancements in food science!

After nut-based milks, soy cheese and oat yogurts, the dairy industry is seeing yet another new development. A recent study in Frontiers in Sustainable Food Systems suggests a possibility of replacing traditional dairy milk with a new milk produced by precision fermentation. Production of this milk, based on milk proteins added to plant-based fats and sugars, would free up land currently used for dairy farms for other uses, such as farming.

Future Foods shared a study in which researchers enriched white bread with spinach. While the initial trial was small, results indicate that the spinach bread not only improved insulin levels, it left participants feeling full longer.

And speaking of sneaky additions to bread, how about banana peel? Adding blanched and dried ground-up banana peel to baked goods adds fiber, potassium, and magnesium, and reduces food waste.

All of these recent developments demonstrate strides in modern food science. Industry and academia are continually making advancements to improve health and environmental impact and expand the options on the grocery store shelf, but will consumers be on board? Marketing and novelty can start a trend, but a pleasing texture is vital to ensure long-lasting success. If cheese made from the precision fermented milk is too rubbery, or if the spinach-enriched bread is heavy and dense, instead of the soft fluffy texture that consumers often prefer, the trend may be a flash in the pan. A Texture Analyzer can compare the texture of the new product with the original, quantifying vital qualities and helping these advancements become a lasting success!

What are you working on now? Share with us your texture challenges!

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