The food industry is a dynamic and fast-moving environment. Thousands of new products are launched each year, but between 70% and 80% of grocery products typically fail once they get to market. In addition to this, there is a growing demand for novel, more healthy products, including those which cater for dietary requirements such as veganism and vegetarianism – these demands lead to the reformulation of many existing products.
This webinar will cover some of the key technologies that can be used by food formulators to help them develop tasty, nutritious products with long shelf-lives. In particular, we will explore how to measure and optimize the stability of food formulations, the particle size of ingredients and formulations, and how to detect and identify large particles such as agglomerates.