January brings with it new diets, exercise regimes and promises. It’s no secret that the majority of these fall by the wayside come February or March. Delicious desserts, mouth-watering canapes, mind-blowing buffets… no doubt you experienced these during the festive season and are still noticing the consequences. Your consumers will have put on some unwelcome pounds too and will be looking for several solutions to remove them. It’s likely that they will turn to the reduced-fat versions of their preferred food choices. However, texture plays a large part in consumer enjoyment and expectations of textural attributes remain high.
