Food Quality

 

IFR Extra can help you in all aspects of food quality; we help reduce changes in quality that occur during processing or storage.

 

Texture analysis

IFR Extra consultants are experts in understanding the textural qualities of food products. We use our specialist knowledge and testing capabilities (instrumental and sensory) to help food processing companies formulate new products and improve existing products.

 

Examples of textural properties: Crispness, Crunchiness, Juiciness, Mealiness, Chewiness, Hardness, Brittleness & Elasticity

 

“We highly recommend IFR Extra for texture analysis” Harry Schimanski, Stable Micro Systems.

 

Consistent food products

IFR Extra provides services that minimise product variability to obtain consistent products.

 

Shelf-life

IFR Extra has expertise in the microbial determination of shelf-life and sensory shelf-life evaluation.

 

Food Quality Services

 

 

Stable Micro systems Texture Analyzer

 

Product testing

·        Texture analysis

·        Mechanical & Thermal properties

·        Rheology

·        Structure

·        Consumer and Sensory analysis

 

Food processing method development

From ingredients through process to final product we formulate robust methods that enable food property measurement and guarantee food quality.

 

Audits

We carry out on-site audits in the fields of food processing, storage, quality control and shelf-life. By visiting your production facility we analyse where the trouble spots are then advise you on how to correct any problems.

 

Training

We can train your staff to determine the quality e.g. texture of your products. IFR Extra consultants can carry out training at your facilities or in our laboratories at the Institute of Food Research .

 

Food Quality training expertise:

·        Processing properties

·        Product quality testing

·        Texture measurement

 

Projects with industry

  

·        Achieving product consistency for variations in feedstock and processing variables

·        Minimising process line waste

·        Identifying process pinch points and blockages

·        On line process measurement and feedstock analysis

·        Making changes in composition for new processes