What is Mecmesin | Texture Analysis?
Mecmesin | Texture Analysis is the rebrand of our Food Technology Corporation (FTC) business under our parent Mecmesin brand.
Through our 15 plus year association with FTC, Mecmesin has built up extensive experience in practical food texture measurement.
This rebrand is part of our strategy to emphasise the strength of our capabilities and to grow our food texture analysis business.
Our expertise combined with our cost effective solutions for field, factory and laboratory test environments makes us the ideal partner for your texture measurement needs.
Compared to other food sectors, the confectionery industry is a unique and diverse sector, in that it involves a wide range of textures.
Texture descriptions form an important part of product promotion e.g soft, chewy, smooth, and crunchy. Customers expect products that deliver on texture as well as taste.
The confectionery industry is extremely competitive and unique and interesting textural properties are often critical for the success of products. For example, the introduction of innovative shapes e.g. clusters, products that deliver on multiple textures in one bite, and the development of lower sugar confectionery.
A wide range of ingredients is used in confectionery manufacture, from starches and sugar to chocolate and gels. Getting the texture consistency right can, however, be a challenge when combining different ingredients and altering production methods to optimise the quality of new products.
Continual innovation in this sector increased the risks of products failing quality standards or not selling as expected, critical when consumers have such a wide choice of products.
Mecmesin products are used to precisely quantify the textural characteristics of confectionery, improve mouthfeel, and enhance a consumer's eating experience, from smoother cream-filled sweets, springer marshmallows to cruncher chocolate bars...
As well as texture our versatile products can also be used to control the quality of confectionery packaging e.g. measuring seal strength and tear resistance properties.
We also have a range of fixtures, designed exclusively for the confectionery ingredient testing including gelatine bloom strength measurement.