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Crisps



Manufactures of crisp products need a way to ensure that the overall colour of their products are the same from bag to bag.

Seasonal changes can alter the base colour and the consumer predominately perceives: 

·         Green Crisps as early harvested or Mouldy

·         Light Crisps as not cooked

·         Dark Crisps as over cooked

The company needs to produce the product to a certain target as colour & appearance perception influences the customers buying decision.




Crisps Related Downloads:



Think Stothard for a method to measure the Colour & Appearance of Large Granular Food Products.

The colour/color of large, granular food pieces, such as snack food, beans, pasta, cereal, and dried fruit, must be assessed both to ensure lot-to-lot consistency and, in some cases, as an indicator of completeness of baking or frying. These types of samples are typically non-uniform in size and shape. This method is also suitable for applications where you have a lot of the product available for measuring. 		Resource Type:
PDF




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