Why measure texture?

Texture is more than “nice to have” – it’s a critical quality attribute

Texture influences how products are processed and handled, how long they stay stable during their shelf-life, and whether consumers accept or reject them. From the bite of a biscuit to the spread of a cream or the break strength of a tablet, texture is a key part of product performance and brand perception. 

When texture is wrong, customers notice immediately. When it is right and consistent, they come back.

Texture analysis is the mechanical testing of foods, cosmetics, pharmaceuticals, adhesives and other products to quantify their physical properties. 

Using a Texture Analyser, we apply controlled forces to a sample - compressing, penetrating, cutting, stretching or bending it - and record the way the material responds. Force, distance and time are captured at high speed and displayed as a curve, from which we calculate parameters such as hardness, crispness, adhesiveness, firmness, gel strength, bend force, tack and many more. 

Because the same method can be repeated again and again, texture analysis provides objective, repeatable data that can be compared across batches, formulations, suppliers and competitors.

Want a step-by-step introduction to how a Texture Analyser works? Take a look at: Texture analysis – a beginner’s guide and How a Texture Analyser works.

1. New product development and reformulation

• Optimise recipes for the ideal bite, spread, firmness or flow.
• Match the texture of a benchmark or “gold standard” product. 
• Understand how changes such as sugar or fat reduction, gluten removal, protein enrichment or clean-label ingredient swaps affect texture, and correct for them.

2. Process development and scale-up

• Assess how process parameters (mixing, cooking, cooling, extrusion, proofing, drying) impact structure and texture. 
• Establish process windows that deliver acceptable texture and reduce costly trial-and-error at full scale.
• Support manufacturing transfer between sites with objective texture specifications instead of purely sensory descriptions.

3. Quality control and consistency

• Monitor texture at key stages from raw materials, intermediate products, packaging and finished goods to ensure every batch meets specification. 
• Detect drift in ingredient quality, processing conditions or storage conditions before consumers notice.
• Reduce waste, rework and customer complaints by catching issues early.

4. Shelf-life and stability

• Track how texture changes over time under different storage conditions e.g. staling of bread, softening of snacks, thickening or thinning of creams, gel syneresis, caking of powders. 
• Use objective data to justify shelf-life claims and optimise packaging or formulation to slow undesirable changes.

5. Claims support and competitive benchmarking

• Substantiate on-pack texture claims such as “10% more spreadable”, “20% crispier”, “extra creamy” or “less sticky” with quantitative measurements.

• Compare your product’s texture directly with leading competitors or previous versions to demonstrate improvement or parity.

Human sensory panels are essential to understand how products feel, taste and sound in real use. But sensory testing can be:

• Time-consuming and resource-intensive
• Variable between panelists, days and locations
• Difficult to apply at high frequency in production environments 

Instrumental texture analysis complements sensory work by:

• Providing objective measurements under controlled conditions
• Allowing much more frequent testing during production and storage
• Making it easier to screen multiple prototypes before sensory evaluation

Many of our customers use texture analysis data to predict sensory scores, reducing reliance on full panel tests for every change once the relationship is established.

We all instinctively feel when a product’s texture is right or wrong. Texture analysis lets you quantify those sensations, build them into specifications and control them day-to-day.

If you can’t measure it, you can’t control it – and if you can’t control it, you can’t guarantee quality.