Donald Pszczola

Donald E. Pszczola

Say the first thing that comes to mind when you think of food texture. Interestingly, some of your answers might be “chewy,” “gritty,” “tacky,” “stringy,” and “rough.” That’s because, when it comes to texture, much of food formulating, at least in the past, has focused its energies on creating products that avoid such attributes that could easily lead to product rejection in the marketplace.

The restructuring of poultry products by an enzyme makes possible a variety of new, improved, or consistently formed textures and shapes, ranging from chicken kabobs to turkey burgers to the ethnic dish shabu-shabu.

Furthermore, since people learn the customary texture of foods in their diet primarily through experience,…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola