Consumer desire for multi-sensory experiences and advancements in ingredient technology are pushing texture to the forefront.

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Texture testing has practical uses among a diverse range of food types such as baked goods, confectionaries, cereals, dairy, snacks, fruit, vegetables, meat, poultry, fish, gelatins, pasta and even ...

Consumer acceptance of food products relies heavily on their texture and mouthfeel. At times, texture characteristics are even more important than the appearance, taste or smell. The way in which the ...

CHICAGO — Texture is the new color in food and beverage product development, said Lynn Dornblaser, director of insights and innovation at Mintel. Vivid hues have captured consumer attention in recent ...

When chefs create a dish, they don’t just think about its flavor. Among the factors they consider, texture plays a huge role. Texture is what makes food appealing or not — think of the difference ...

Research into how food viscosity and hardness are determined may provide the food industry with insights into how to enhance the texture of foods, adding to their appeal and satiety. The findings are ...

As the population ages, modifications to the flavour, texture and colour of food for the elderly have become a key focus area for food manufacturers eager to cater to the specific needs of this ...

New research has demonstrated how food producers could change the surface texture of products to change people's perceptions and promote healthy eating. New research has demonstrated how food ...

MARTIN: Ever bite into a yummy-looking apple only to be rewarded with a chunk of nasty, mealy pulp? MARTÍNEZ: Oh, my God. If I expect crisp and instead get squish, it's a bad, bad deal (laughter).