Food Solutions through Rheology & Extrusion

Make food just the way you want it

You create, process and monitor food products to have ideal texture, shape, mouthfeel, processability, shelf life and more. Do it right. Do it with confidence.

Explore Thermo Scientific HAAKE resources and instruments for flexible, reliable food rheology and food extrusion.

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Featured instruments for food rheology & food extrusion

Analysis categories for food solutions through rheology & extrusion

Does the food look good? How does it spread? What happens if it gets cold? Consumers judge foods by such mechanical properties. Rheometers measure those properties under various conditions to help ensure satisfaction.

What shape should a food product have? Texture? Color? Flavor? Food extrusion is a highly flexible technique used for food development and processing applications such as extrusion cooking, starch gelation, or encapsulation of flavors.

Consumer perception plays a key role in the success of new or revised food products. Food rheology can determine physical and structural properties of new food products to help predict how consumers will perceive and taste a product.

Rheology measurements help determine effective scale-up, plant design, and processing operations. Food scientists must take flow behavior into account wherever food formulations are pumped, mixed, or extruded.

Service Material Characterization

All-you-need service for our material characterization instruments

We created customer-centered service modules to cover every type of service challenge in food rheology and food extrusion: installation, inspection, validation, repairs, maintenance, and training. Select only the service modules you want when you want (at time of purchase, during warranty, or after).

Available services include: emergency response, extended warranty, installation, maintenance and calibration, repair and inspection, and training.

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