New Popcorn Test Optimizes Texture and Accelerates NPD Amid Healthy Snacking Trend
04 March 2016 --- The texture analysis experts at Stable Micro Systems have introduced a new testing device to help popcorn manufacturers respond to booming global demand by rapidly developing diverse and interesting varieties of this fast-growing snack.
Jo Smewing, applications manager at Stable Micro Systems tells FoodIngredientsFirst that the popularity of popcorn is down to a number of factors: “The first is the product itself – it’s familiar to many people, who associate it with fun and excitement. But for a long time, flavor options were limited and now there are all sorts of flavor choices available.”
“It also fits well with the global healthy eating trend,” says Smewing, “'Skinny' versions are in high demand. Popcorn is also very convenient for today’s busy lifestyles, great for snacking, or can be enjoyed as an ideal sharing product.”
Smewing adds: “Although commercially available for more than a century, popcorn has enjoyed staggering growth over recent years.”
“But the more disparate the varieties, the more challenging it becomes to hone texture, especially in sweet, toasted and coated popcorn, where consumers expect a completely different texture and mouthfeel from traditional, crisp products,” Smewing claims.
Achieving the perfect popcorn texture is now much quicker and more consistent thanks to the launch of the new rig. As well as dramatically reduced testing times and lower manpower requirements than sensory testing, the Triple Ring Cutting System is simple, accurate and objective, and requires only small sample sizes.
The new device is used in conjunction with Stable Micro Systems’ TA.XTplus, the texture analyzer of choice for food manufacturers all over the world. The test head comprises an arrangement of concentric rings, which provides a large cutting surface area in a relatively small device. This allows a monolayer of sample to be tested to an appropriate depth in a vessel only 95mm in diameter. During the test, the rings cut into the popcorn to a chosen distance above the vessel base, forcing the sample to break down. Cognisant of popcorn’s heterogeneity, the texture analyzer measures and gathers force data, automatically calculating work of shear, brittleness, crispiness and crunchiness.
The Triple Ring Cutting System’s quick, accurate and easily comparable test results are complemented by surprisingly simple operation. A centralizing platform ensures the test vessel can be quickly located in the optimum position, and the test head’s magnetic coupling enables quick removal and replacement for cleaning. This “quick release” system is the first of its kind in texture analysis and supports the need for simple, efficient test procedures in food manufacturing.
“The Triple Ring Cutting System is specifically designed to help our customers develop the winning popcorn varieties of tomorrow and ensure they offer exactly the right textural experience to keep consumers coming back for more,” says Smewing.
by Elizabeth Kenward
