The analysis of the microstructure of foodstuffs has become increasingly important in recent years as it provides information in different areas of product development, allowing:

  • Evaluate the quality and functionality of ingredients.
  • Study the impact of formulation and predict the behaviour of a product during processing, storage and consumption.
  • Target texture attributes and thus standardise the sensory quality of a product.
  • Designing structures to obtain specific food properties (e.g. reduced fat products, digestibility, stability, etc.).

At AZTI we are specialists in the design and study of food structure.

We have extensive experience working with companies in various food sectors: yoghurts, cheeses, bread, cream, ice cream, meat and fish products, ingredients from alternative sources (e.g. proteins), texturised foods, aerated products and sauces.

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