|00:00:00||Focus on Food - Formulation Development|
|00:02:34||Food seminar series|
|00:04:48||A competitive industry!|
|00:06:00||Global consumer trends in food and beverage|
|00:11:12||A variety of end applications with common challenges|
|00:13:22||Most products we use daily have been designed by scientists to ‘work’|
|00:13:55||Which particle properties of food are important?|
|00:14:30||Malvern Panalytical solutions for food formulation|
|00:16:11||Laser diffraction particle size analysisEmulsion, suspension and dry powder analysis|
|00:16:57||Analytical imaging and MDRS|
|00:20:08||Size and stability|
|00:20:48||Why does pH matter?|
|00:22:03||Nanoparticle size and concentration|
|00:22:33||Near infrared spectroscopy|
|00:27:22||Dairy formulations: milk powder|
|00:28:59||Dairy: milk powder|
|00:29:29||Emulsions, flavors & additives|
|00:36:35||The tongue as a particle size analyzer|
|00:39:05||Peanut butter brand comparison|
|00:40:14||Origins of ingredients|
|00:41:24||Agrochemicals and Agriculture|
|00:42:24||Thank you for your attention|
|00:42:31||Questions and Thank You!|
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.
Steve Ward-Smith - Key Account Technical Specialist
- Who should attend?
- People working in formulation development in the food industry
- Those with an interest in learning more about techniques that can tell us more about the physical properties and microstructure of what goes into the food we eat
- What will I learn?
- Details of the tools (with some examples) that can be used to characterize the physical properties of food ingredients and additives/stabilizers
- How those tools work
- Why attend?
- To get an update on many of the techniques used in characterizing food ingredient and stabilizer properties
- To gain a deeper understanding of the role of the unsung hero: the Formulation Chemist!
We take for granted that what we buy will taste good (provided we cook it properly). In many cases (chocolate, coffee, a milkshake, a sauce) someone has worked very hard to make that product taste great!