Investigation of the 3D structure of extruded puffed snacks using high-resolution Synchrotron CT
Givaudan is a global leader in Fragrance & Beauty and Taste & Wellbeing. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, the Swiss company's passion is to collaborate with customers and partners to develop game changing innovations in food and beverage.
At Givaudan, research and innovation is a fundamental part of the development of their solutions. Every year, the company invests significantly in cutting-edge research and collaborates with academic partners, startups and research institutes This allows them to stay at the forefront of innovation, reinforcing their leadership in the dynamic and evolving fragrance and flavor industry. As part of one of their research and development projects, Givaudan reached out to ANAXAM to characterize the 3D structure of extruded puffed snacks using high-resolution Synchrotron CT.
ANAXAM’s applied material analytics using high-resolution Synchrotron CT helped Givaudan in their R&D process of new ingredients in snack application.
For this customer project, ANAXAM used the TOMCAT beamline at the Paul Scherrer Institute.
I am very satisfied with the quality of the results delivered by the ANAXAM team. Thanks to their impressive technical expertise and their vast understanding of the industry needs, they were able to efficiently respond to our request, providing the answers we needed to continue our project in the right direction.”
Dr. Melissa Assad Bustillos, Food Texture Scientist,Givaudan
