Consideration of texture (or mouthfeel), plays a very important part in today’s food formulating. This is especially true with the present economy putting pressure on the food formulator as well as a continued emphasis on promoting better-for-you products that will succeed in the marketplace.

More and more, food formulators are turning their attention to the unexplored territories of texture. This complex but very important attribute can make better-for-you foods more desirable while providing product differentiation in the marketplace.In fact, the quality—as well as acceptability—of food products is influenced greatly by the textural properties traditionally associated with them. As such, texture can serve as sort of a measuring yardstick…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe