Another factor to keep in mind when it comes to knowing and taking responsibility for our product is its texture.

When looking for food, we inevitably use our sense of touch to evaluate its condition, always choosing the one that best suits our own preferences.

It is true that there are certain ordinary standards, which we can all sense, to detect when a food has an unacceptable texture. When inconsistent, thick, mushy… it is a sign that the texture has been altered by an undesirable microbiological development, and that we should avoid its consumption.

We have already talked about how Amerex preservatives improve safety in microbiological terms, but… How does this affect texture? Let us prove it to you and be your partner in fighting this challenge.

Texture case study