Highlights The COVID-19 crisis was studied regarding food, using different information sources. Google searches regarding COVID-19 were analysed. The most-watched videos pretended to explain and provide advice for COVID-19. Frequency of Twitter words changed from stocking food to future uncertainty. During strict lockdown, Spanish consumers bought food items perceived as healthier.

Instrumental Texture Profile Analysis (TPA) was developed about 30 years ago, constituting an interesting way of analyzing a series of textural parameters in only one test. Since then much work has been done and new tools have been developed. This paper focuses on gelled food systems, reviewing and discussing the evolution of the initial terminology, testing conditions and sampling methods. New parameters, experimental and calculation methods, and some newly proposed are also analyzed, updating the instrumental TPA as applied to gelled systems.

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