Food is complicated. A relative who is a chemical engineer remarked that it is impossibly complex and that he had kept away from food processing for the sake of his sanity. This complexity arises since food products are almost always combinations of materials with differing structure and rheology and that these parameters change during manufacture, distribution and storage.
Structural investigation can be a valuable tool. It can be applied during product development, troubleshooting or simply for quality control. There are a battery of techniques for finding out what is going on. These include both invasive and non-invasive methods of investigation.
There are many different aspects to achieving success in NPD, but there is always a fundamental requirement to have a thorough understanding of ingredients
Many factors can compromise the quality and/or safety of a food product. But one of the most common scenarios that faces a manufacturer is an unexpected problem that comes with a change of supplier. The irony is that everything seems fine when the ingredient is received. It meets its specification (and this is similar to the previous supplier’s), yet nonetheless, the finished product ends up being far from satisfactory.
The industry needs reliable, accurate and robust methods that deliver answers to a range of questions. Method development is as much about validation as development.