Food Development and Characterization: Extrusion and Rheology

Create the food experience customers expect

The increasing demand for convenient foods, agriculture-based products, and for new varieties of food products requires an intense evaluation of the sensory attributes of food. Will consumers like the texture of a product with reduced fat content? How does the food feel inside the mouth? Is it easy to chew? What impact will it have on consumers' swallowing behavior?

Thermo Fisher Scientific’s instruments and technologies will help you create, process, and monitor food products to meet customer expectations.  Use our resources to help you develop products with the ideal texture, shape, color, taste, mouthfeel, processability, spreadability, shelf life and other physical and structural properties.