Plant-based textures: With the surge in plant-based eating, there's a focus on developing textures that mimic meat and dairy products to satisfy both vegetarians and meat-eaters looking for alternatives. This includes innovations in creating chewy, fibrous textures for plant-based meats and creamy, smooth textures for dairy alternatives.
Texture for nutritional enhancement: Experts are exploring how texture can influence the perception of satiety and aid in portion control. Foods with complex textures, requiring more chewing, may help consumers feel fuller longer, supporting weight management.
Multi-textural experiences: There's a growing consumer interest in foods that offer a combination of textures, providing an engaging eating experience. This includes products with layers or inclusions that contrast with the base product, such as creamy yogurts with crunchy toppings or soft cakes with crispy layers.
Transparency and clean label texturisers: Consumers are increasingly scrutinising ingredient lists, leading to a demand for natural and recognisable texturising agents. Ingredients like agar, pectin, and tapioca starch are gaining popularity for their ability to provide desired textures without synthetic additives.
Sensory exploration: Experts note that consumers are more adventurous, seeking out novel textures that offer a sense of discovery and excitement. This includes everything from popping candies in chocolate bars to beverages with floating edible spheres.
Sustainability-driven textures: The texture of upcycled ingredients and sustainably sourced foods is becoming more important. Consumers are open to trying products made from alternative ingredients if they offer appealing textures and contribute to reducing food waste.
Experts believe that understanding and innovating in the realm of food texture is key to meeting consumer expectations and driving product success. Texture not only affects the immediate sensory experience of food but also plays a role in broader trends towards health, sustainability, and culinary exploration. As such, the food industry is investing in research and technology to develop textures that align with these trends, recognising that texture is as critical as taste and nutrition in the future of food.
We’ve rounded up some of the latest expert views on texture for your further investigation:
- Value of texture underappreciated, Ingredion says - “We believe that texture plays an underappreciated but critical role in how consumers like or don't like the food they eat” says James P. Zallie, President and CEO of Ingredion.
- Taste, texture and health lead the way in DSM-Firmenich Q1 2024 growth - A trading update for the first quarter of 2024, notes particularly satisfactory results in Taste, Texture & Health.
- The texture of food determines whether people go back for seconds - Texas A&M Sensory Science Evaluation Laboratory analyses how people taste food and how that determines purchases.
- Texture innovation: ‘Air is the ingredient of the future’ - “Texture is the next thing,” said Morgaine Gaye, a global food futurologist based in the UK.
- Food texture ingredients: Changing the appearance, mouthfeel, sound, and stability of the food we eat – This article explores the importance of food texture, how it is measured, and its role in product innovation and marketing. It also delves into the impact on consumer perception and the exciting possibilities of texture customisation in 3D food printing.
- Consumers appreciate simplicity, texture in desserts - According to Mintel research, 48% of people say that texture is an important part of the overall experience of eating desserts
There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.
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