Food texture perception and circadian rhythms: Implications for product development

The texture of food is a crucial sensory attribute that significantly impacts our eating experience and satisfaction. Recent research has uncovered intriguing connections between food texture perception and circadian rhythms, offering valuable insights for food scientists and product developers. Let’s explore how the time of day influences texture preferences and oral processing behaviours, with potential applications for optimising food products.

Algae in food product development

Algae, primarily known for its environmental benefits in capturing carbon and producing oxygen, is emerging as a superfood in the culinary world due to its high nutritional content and sustainability. Its introduction into food product development is driven by its potential to provide high-quality protein, omega-3 fatty acids, vitamins, and minerals. 

With a soaring population, changing demographics, urbanisation and growing environmental concerns food manufacturers always on the lookout for the next big trend or imagining how global changes will impact our diets, have been looking at algae and how to incorporate it in the food products of the future.

Replacing palm oil in your food product development

Palm oil is an example of an ingredient that is frequently being replaced in food this decade. It is the oil extracted from the fleshy interior layer of the fruit of oil palms. According to “Trends in Global Palm Oil Sustainability Research.” in the Journal of Cleaner Production, it is the most produced vegetable oil in the world. In food manufacture, it is used as a flavour and moisture additive, an emulsifier and a lubricant. 

Replacing palm oil in your cosmetic product development

In recent years, the cosmetic and personal care industry has faced increasing pressure to find sustainable alternatives to palm oil. Used extensively for its moisturising properties and texture-enhancing abilities, palm oil is unfortunately linked to significant environmental issues, including deforestation and loss of biodiversity. As consumer awareness grows, the industry is moving towards more eco-friendly alternatives that can replicate the desirable qualities of palm oil without the ecological footprint.

When texture matters so much you make it your statement and mission

Texture plays a pivotal role in the appeal and quality of bakery and confectionery products. From the delicate flakiness of a croissant to the satisfying chewiness of a cookie, texture influences consumer perception and satisfaction. It impacts mouthfeel, structural integrity, and even the flavour release of baked goods. For manufacturers, achieving the perfect texture is essential to meet consumer expectations, differentiate products in a competitive market, and ensure consistent quality. Understanding and controlling texture can lead to superior products that delight customers and foster brand loyalty.

Food texture: The latest news and views

The trends in food texture reflect consumers' increasing desire for unique sensory experiences and nutritional benefits, alongside a growing interest in sustainability and plant-based alternatives:

The science behind snack, crackle and pop

Exploring the allure of crunch

Crunchy snacks hold a unique place in our hearts, not just for their taste and texture but also for the auditory experience they provide. Studies reveal that the sound of crunching significantly enhances our enjoyment of foods like potato chips. This auditory element keeps the eating experience stimulating, contributing to prolonged snacking.

Researchers have shown that noisy foods are more enjoyable due to the psychological association between sound and freshness. The crunch of a chip is perceived as a sign of freshness and quality, appealing to our primal instincts where fresh food was synonymous with health and vitality.

Blue Nalu and Optimized Food’s cultured fish development using texture analysis

Cultured fish, also known as lab-grown or cell-based seafood, represents a burgeoning frontier in food technology aimed at sustainable, ethical alternatives to traditional fishing and aquaculture. As of now, the development of cultured fish is at a promising stage, with several companies successfully producing fish fillets from cells cultured in bioreactors. These advancements have brought us closer to commercial availability, although challenges in scaling production and reducing costs remain.