Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Texture Design | Event on the Anuga FoodTec 2018
DLG e.V. / German Agricultural Society

Texture Design

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22.03.2018 | 3:00 p.m. - 5:00 p.m.
Food Ingredients
DLG e.V. / German Agricultural Society
Eschborner Landstraße 122
60489 Frankfurt
0049 69 24788 388

The event

In recent years the textural character of foods has developed to become a leading topic in the industry. When buying crunchy crisps, creamy ice or soft chewy sweets, customers expect a certain texture. If these expectations are not met, then the customer is disappointed. The challenge facing the industry is thus above all to conserve the texture of a product as soon as other parameters such as nutritional value, taste or costs are modified or optimised. In addition there is the possibility of distinguishing foods by creating novel impressions during consumption. These aspects are to be taken up in the "Texture design" session, which will also explain how new technologies and the application of sensory analysis or measuring methods help to implement the texture design.

Program: Thursday, 22.03.2018

15:00-15:10 Opening and Chair
Prof. Dr.-Ing. Heiko Briesen, Technical University of Munich, Chair of process systems engineering, Freising, Germany

15:10-15:30 A Taste for Texture: Texture-focused trends and innovation
- Texture is a powerful driver affecting the taste perception of what we eat and also acts as a focal point of many food and drink innovations due to its ability to entice consumers to try a new product. This presentation will explore an increasing focus on texture innovation in the food and drink market, and how brands are becoming more creative in leveraging texture claims to better appeal to consumers' senses.
Katya Witham, Mintel Group Ltd., London, England

15:30-15:50 Advances in the sensory evaluation of food texture
- Physiological basics of texture perception
- Sensory methods for texture optimization
- The role of texture attributes in consumer liking
Dr. René Nachtsheim, Döhler GmbH, Darmstadt, Germany

15:50-16:10 Creating texture/mouthfeeling in sugar reduced food and beverage systems with functional citrusfibres
- Texturating and increasing viscosity and mouthfeeling by using functional citrus fibres
- Emulsifying properties for food applications to create stability
- No suppression of flavours
David Gebhardt, HERBAFOOD INGREDIENTS GmbH, Werder, Germany

16:10-16:30 Rheological techniques to understand and improve food design
- Rheology-Structure-Relationship
- Food Rheology
- Food Tribology
André Braun, Anton Paar Germany GmbH, Ostfildern-Scharnhausen, Germany

16:30-16:50 Applied texture analysis for food development and optimization
- Relevance of texture in our daily nutrition
- Examples of texture analysis regarding reformulation of food
- Examples of texture analysis for process optimization
Christian Zacherl, Fraunhofer IVV, Freising, Germany

16:50-17:00 Summary and closing
Prof. Dr.-Ing. Heiko Briesen, Technical University of Munich, Chair of process systems engineering, Freising, Germany