Crispy, slimy, gooey, velvety – there is a whole lexicon of words to describe the different textures of food products, reflecting our innate hunger for contrast and variety. The market for textured food products is thought to be worth millions of dollars, and getting a food’s texture wrong can result in lifelong disgust and rejection. But when it comes to enjoying what we eat, the texture is often considered only secondary to taste and smell - but is this really fair? Read more in this article.The past few years have transformed consumer habits when it comes to food. How we evaluate our purchases, the times of day we eat and our perceptions of meal occasions have been altered by shifting political landscapes, a global pandemic, and a cost-of-living crisis.
