In the food industry, control of the chemical and physical properties of ingredient is of paramount importance, both to ensure the quality, taste and nutritional characteristics of the finished product and to control the characteristics of the production process.

In Alfatestlab we support the food industry since several years in formulation, deformulation and bench-marking projects, trouble shooting and R&D by providing material characterization by innovative analytical techniques. Whether it’s solid, paste, cream, gel, emulsion or simply liquid material, ALFATESTLab can

Flavour perception is made up of a combination of smell, taste, and texture. Sensory characteristics of food, in particular the taste and flavour, have a very specific effect on the consumers’ food choice. In many ways the sensory attributes

Calcium carbonate is used in various fields, as an additive including the food industry for instance, as a result of its whitening and anti-acid (code E170) properties,  as well as a natural source of calcium for the body. Two

When opening a package of sliced bread, a smell of alcohol is very often perceived. This results from the treatment of bread slices with ethyl alcohol:  the treatment is only superficial and normally evaporates when the bag is open

The use of human sensory panel is the historical way to evaluate the olfactive quality of specific products but, despite a rigorous training, the response of the individual to a specific sample can be very heterogeneous. Thus, a good

Chocolate can be described as a suspension consisting of non-fat particles (sugar and cocoa solids and, eventually, milk powder particles) dispersed in cocoa butter as a continuous phase. The textural component is critical for consumers that prefer a smooth

Sensory analysis is an efficient tool to compare competitors’ products to the target leaders’ one in the market, to develop a new product or to improve a current one. In this study, 4 brands of chocolate hazelnut spreads (A,