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

Tuesday, 14 August 2018

The Texture of Dairy Foods is as important as flavour and colour

Eating yoghurt
Texture can make or break a product’s perception. How to talk about it, how to target it and how to tap into the ingredient toolkit is a definite requirement for dairy developers. 

With everything from Greek-style yoghurt to efforts at fat reduction underscoring texture’s importance, there’s no time like the present to turn texture to your advantage.   

“In the past, consumers didn’t really notice texture until it was ‘wrong,’ such as a powdery texture in a smoothie or a slimy, cohesive texture in a sauce,”
said Shana Brewer, a marketing manager at Ingredion Inc., Westchester, IL. 

“But food manufacturers are now using texture as a key differentiating quality to improve a product’s overall consumer appeal.” 

She cites as proof the uptick in front-of-package texture claims, noting that research from Innova Market Insights found the use of texture claims more than doubled globally over the last five years.