Thermo Fisher Scientific
Your food products need to have the right structural properties for high consumer satisfaction: mouthfeel, spreadability, appearance, shelf-life, etc.
Your rheological tests ensure the product has the right properties when it’s consumed. Is your testing as good as it can be? Preparation and handling of sensitive food samples can significantly sway rheological testing results. Request a link to this recorded webinar to review the correct food sample procedures to take – before you ever press the ‘start’ button on your rheometer.