RSSL can help with product development, reformulation and problem solving. We have extensive expertise in developing analytical methods to measure the quality, consistency and stability of new products.

We use a range of physical analysis techniques to characterise the material properties and microstructure of food

Our Capabilities in Food Structural and Physical Characterisation

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Download the food structural and physical characterisation road map

Food R&D Early Stage & Ingredient Characterisation

We can evaluate the functionality of novel raw materials and assessing key physical properties of early stage prototypes by investigating their solubility, dispersion, stability, viscosity and microstructure. Additionally, RSSL has a suite of techniques to assist with nano regulatory submissions.

Process Troubleshooting

Unexpected behaviour or poor performance can often be attributed to physical properties of the ingredients, their interactions and/or effects of process variables such as shear or temperature. We can help to reveal the root cause using our range of structural characterisation services and applied scientific expertise.

Finished Product Quality

The delivery of high quality, stable products to the consumer is crucial to any business. We can support your product development and quality assurance activities by applying a wide range of analytical tests and provide the necessary interpretation to enable you to make key decisions that impact quality.