No one can deny the importance of texture and mouthfeel in our enjoyment of food. As consumers, we have desired textural characteristics ingrained in our brain for each consumable that we eat. These characteristics are inherently linked to the perceived quality of a product. Soggy crackers, grainy chocolate, mushy apple – all would appear disappointing.Texture Trends
According to Food Ingredients First 3 mega-trends are driving the increased interest in texture: plant-based, clean label and sugar reduction. These 3 health-driven trends are inspiring reformulation, and are forcing manufacturers to bring textures that are recognisable or exciting.
