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

Tuesday, 6 June 2017

Texture Analysis of Food in Vogue

Today, things are rather different in the food market from the produce that was available a few decades ago. 
While some familiar flavours and textures endure, the market is now defined by a constant stream of new flavours and textures allowing the food product development universe to expand in every direction.

Product development teams are seeing a new landscape of possibilities and behind this is growing consumer adventurousness. The broadening appetite for new flavours and textures stems from the exposure consumers now have to diverse food and drink cultures created by increased mobility, prosperity and the media-rich world. Younger consumers in particular are keen to seek out new flavours and textures and represent such an important target segment in this booming area of food product development.