Texture Masterclass: Designing Contrast, Complexity, and Liking: Sponsored by Ingredion

Texture perception is not defined by a single attribute. It is a dynamic, multi-dimensional experience that unfolds over time and shapes how consumers perceive quality, satisfaction, and value. This masterclass explores how texture complexity, contrast, and temporality work together to drive liking and differentiate products in meaningful ways. The narrative is brought to life through a live tasting of a multi-texture savory prototype, illustrating how contrasting elements such as soft crumb, chewy inclusions, leathery vegetables, and creamy components interact to create a more engaging and memorable eating experience. This shared reference point connects sensory perception directly to food structure, making texture both tangible and actionable. By integrating sensory science with advanced analytical approaches, the session reveals how physical architecture translates into perceived texture. These insights are delivered with a balance of technical depth and accessibility, offering practical implications for formulation and product development. Designing texture across contrast, combination, and evolution during eating can unlock premiumization opportunities, support emerging needs such as GLP-1–influenced eating behaviors and improve product performance across categories. The session reflects a deep, applied understanding of texture, demonstrating how expertise in this space can transform formulation challenges into competitive advantage.