Viscometers are used routinely to characterise food and drink roducts and offer simple, straightforward measurement for QC. They are also applied in formulation, but here rheology has far more to offer than simple viscosity measurements. Switching from a viscometer to a rheometer provides access to an extended range of test capabilities that can be used to accelerate and refine formulation to a more successful commercial solution. Traditional barriers to fully exploiting the potential of rheology have been a lack of understanding regarding which test to apply and how to interpret the resulting data. Recent advances in the design and functionality of rheometers directly address these issues and make detailed, informative rheological studies more accessible. In this article we illustrate the potential rewards of exploiting these advances.


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