How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 19 January 2016

Texture Is Trending

Back in 2014 Elizabeth Sloan at Sloan Trends Inc postulated that ‘Texture’ was the next megatrend in food and beverage product development.  

An article in Food Product Design magazine
stated that “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 savour each and every bite that a particular product has to offer, focusing on the flavours and textures alike.