Mapping Out New Territories for Texture

Texture is being discovered. Or more precisely “rediscovered” by today’s food formulators. And on their voyages of exploration, these “Columbuses” are using more sophisticated—and disciplined—approaches to arrive at a better understanding of texture and how this attribute can be better “mapped out” in its expansion into new territories.

It isn’t that texture was an unknown attribute. You can probably go to any food dictionary and find a …