With eating becoming more of a multi-sensory experience, the role that texture now plays in food is just as important as that of the flavor. With this in mind, food manufacturers are increasing the ways they incorporate texture into their food and beverage formulations which has resulted in a 144% increase in the number of food products launched with texture claims between 2009 and 2014 according to Ingredion.
In their research to understand market trends, Ingredion has classified consumer eating styles into four categories;
Chewers (43%), Crunchers (33%), Smooshers (16%) and Suckers (8%), that address their emotional needs and affinity towards certain texture types. In response to this consumer interest in texture, Ingredion has developed a proprietary DIAL-IN® Texture Technology, which is a data driven approach that delivers expertise and special processes that provide the shortest path to creating the perfect texture such as creamy, crispy, crunchy, pulpy or gelled.
With decades of experience in texture, ongoing consumer research and continuous innovation with customers at Ingredion Idea Labs™ Innovation Centers, Ingredion can help customers capitalize on today’s texture trends.
Please contact Skidmore Sales to learn more about Ingredion’s Texturizing products and expertise.
