Rheology and Extrusion Resources for Food Development and Testing

Determination of soft tribology, swallowing, or texture

Engineering performance in food products

Food products often perform well in development but fail at scale. This guide outlines engineering-driven approaches to designing for consistent structure, texture, and performance under real-world processing conditions.

Guide to skilled food rheology

Rheology involves the study of mechanical properties of food and how they flow and deform under different conditions – pouring, cold storage, shelf life over time, etc. 

Guide to skilled food extrusion

Food extrusion enables continuous, cost-efficient manufacturing of food, feed, additives, and flavors. The process ensures proper structure, shape flexibility, and consistent quality.

Food sustainability applications compendium

Developing alternative protein formulations, researching food side stream valorization, or using biodegradable packaging are keys to sustainability. This compendium offers insights into various topics, from food to packaging, with selected application notes and videos.