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

Tuesday, 28 August 2018

Food Texture: A video, a webinar, latest research and capturing more

Eating a cheesy pizza

Explaining texture preference

Understanding texture preference and the trends that may result in consumer behaviour change is an area of great opportunity. However, remaining agile before a consumer shift occurs can be a challenge.

A new webinar will address this challenge and will offer:

• A view on techniques to forecast upcoming influences on food trends 

• A perspective on the linkage of newly monitored issues to texture and the process used to deliver higher value commercial insights 

• Expertise on driving rapid product development through localising relevant texture trends from around the world

Speakers: Janet Carver, Culinology Group; Mary Lynne Shafer, Ingredion; Susan Badarroco, Culinary Tides.

Watch this webinar to learn more...