Food manufacturers constantly strive to keep ahead of consumers. Not only are consumers realising that the world must change how it eats to limit climate change they are forever yearning new sensory experiences. Developments abound in the field of plant-based foods, the use of insects, 3D printing, lab-grown food that look to appeal to consumers newly found moral considerations whilst providing intrigue, novelty and a great back story. With all of these developments there will be the need to assess texture – either to compare with a standard product that has textural expectations or to provide a quality control tool when the final product is mastered. Here are just a few examples of food developments where texture analysis is being featured as a star employee.
