KAREN NACHAY

Chocolate milkThe interest and attention given to texture during product development plays a vital role in the overall eating and drinking experience,” says Donna Klockeman, senior principal food scientist at TIC Gums, White Marsh, Md. (ticgums.com). Texture has always been an important consideration during product development. It often determines a consumer’s first impression and offers a lasting impression of foods and beverages, remarks Andrea Peck Moeller, senior technical specialist, texturiz…

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