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Texture: Science and InnovationTexture: Science and Innovation

Examining the different textures in foods and beverages.

May 30, 2014

1 Min Read
Texture: Science and Innovation

Report Summary

Foods and beverages without texture are boring, especially to consumers who are becoming more adventuresome and expanding their horizons in the culinary world. Consumers are taking time to not only enjoy their meals, but to savor each and every bite that a particular product has to offer focusing on the flavors and textures alike.

Editor's Take

Texture perception is a major contributor to flavor and oral sensation. Product designers need to focus on ways to optimize the crispness, crunchiness or creaminess of a food or beverage to satisfy the growing population of consumers reaching out for something new and exciting.

Takeaways for Your Business

  • The difference between crispy and crunchy food

  • Key elements to formulating a desired textural characteristic

  • Rising interest in textured dairy products

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