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

Tuesday, 24 October 2017

Food Texture – Likes and Dislikes

Apart from crispy foods like crackling, British consumers embrace softer-feeling food.  Industrialised, processed food is often marketed as soft and creamy in the UK, with adverts for such foods playing on the sensual and comfort associations that have set in from a young age.

Our childhood association with pureed food is one of the reasons we turn to soups when we are ill.