Fecha registrada: October 08 2019

Duration: 47 minutes 48 seconds

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.

Table of contents
1. Focus on Food - Formulation Development
02:34
2. Food seminar series
02:14
3. A competitive industry!
01:12
4. Global consumer trends in food and beverage
02:52
5. Non-dairy/vegan/meat-free…
02:20
6. A variety of end applications with common challenges
02:10
7. Most products we use daily have been designed by scientists to ‘work’
00:33
8. Which particle properties of food are important?
00:35
9. Malvern Panalytical solutions for food formulation
01:41
10. Laser diffraction particle size analysisEmulsion, suspension and dry powder analysis
00:46
11. Analytical imaging and MDRS
00:45
12. OMNISEC
00:35
13. Elemental analysis
01:51
14. Size and stability
00:40
15. Why does pH matter?
01:15
16. Nanoparticle size and concentration
00:30
17. Near infrared spectroscopy
00:25
18. Dairy Formulations
00:22
19. Dairy formulations
00:47
20. Dairy formulations
01:27
21. Dairy formulations
01:07
22. Dairy formulations
00:41
23. Dairy formulations: milk powder
01:37
24. Dairy: milk powder
00:30
25. Emulsions, flavors & additives
00:29
26. Food additives
00:50
27. Food Additives
01:54
28. Food Additives
01:05
29. Food Additives
00:37
30. Food Additives
00:36
31. Food Additives
00:35
32. Mouthfeel/milling
00:08
33. Milling
00:52
34. The tongue as a particle size analyzer
00:53
35. Food Additives
00:28
36. Chocolate
01:09
37. Peanut butter brand comparison
00:55
38. Incoming QA/Quality/Origin
00:14
39. Origins of ingredients
01:10
40. Agrochemicals and Agriculture
00:23
41. In summary…
00:37
42. Thank you for your attention
00:07
43. Questions and Thank You!
05:17