Texture innovation and the technologies available to improve product consistency are the focus of this research assistant.

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Targeting texture in product innovation

- Innovations in starch and flour create the right texture in snacks, yogurt and frozen foods.

Clean joins crunchy and moist as texture goals

- Native and non-G.M.O. starches help to retain desired texture and add clean label benefits.

The 'flavor' of texture

- The right texture will enhance the consumer’s perception of taste.

Finding alternatives for vanilla, pectin

- While commodity costs are down, prices for vanilla and pectin may need addressing.

Tools for texture in snacks

- Starches play a role in snacks, be they baked or fried, crispy or crunchy.
Keeping it creamy
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