Company Pitch: 'Characterizing mouthfeel using tribology' v. Henrik Kragh, IFF

'Characterizing mouthfeel using tribology'

In the process of moving the consumer from animal-based sources to more plant-based sources one of the biggest challenges is to obtain satisfactory structure of the products and especially with focus on the mouthfeel. For that purpose, many commercial products have been developed based on sensory evaluation using a professional expert panel or consumer testing.

For a faster to market approach tribology is a potential tool that can help predict some of the mouth feel parameters of liquid and semiliquid products. However, tribology is still not a fully mature technique ready to be implemented in the industry. The challenge is to understand the information that is generated and correlate this to consumer experiences.