In the previous years, the food and beverage industry has been bombarded with food-borne illnesses and recalls, impacting brand reputation and revenues. In some cases, manufacturers knowingly released contaminated products utilized by other manufacturers in their production. So, the concern for consumer safety made passing the Food Safety Modernization Act (FSMA) necessary. Let’s explore the importance of testing peanut butter in the manufacturing industry.
Importance of FSMA
The introduction of FSMA brought more significant insight into how peanut butter was being made to ensure product safety. It includes mandatory inspections and recalls and enforcing almost every food company to apply a quality assurance system to make a preventative-control program. In addition, these reforms enable the FDA to complete more onsite visits. The FDA can shut off operations and take over the facility if a peanut butter manufacturer doesn’t satisfy safety requirements.
Test of food texture properties – smooth versus crunchy texture
Moreover, texture testing is a well-established technique for assessing raw ingredients’ physical and mechanical properties, designs, and food structure and for pre- and post-quality control checks. Texture testing has applications across numerous food types, including fish, pasta, vegetables, dairy, and even peanut butter.
Additionally, testing peanut butter includes firmness by penetration (smoothness vs. crunchiness). This verifies that your product has the texture and properties your consumers expect:
- Quantify the texture profile of your product
- Test on a reproducible basis
- Average out the force of uneven sample particles
Presenting the TA1 food texture analyzer, which can determine the crunchiness and smoothness of peanut butter. Also, the multi-probe jig can be utilized to complete the penetration test and measure stickiness, firmness, and max load very easily and quickly. Plus, the moveable probes provide you with several possibilities within the configuration. Lastly, the work of penetration is the amount of effort necessary to penetrate the product to a set depth of 70mm. The testing system can be re-configured with various jigs and adapters to test food and product packaging.
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