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

showing 1-25 of 29 articles

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.

Adventures in ancient grains

- The unique flavors and textures of wholesome, underutilized crops like farro, buckwheat and barley have modern appeal.
Keeping it creamy
Protein partners
Crispy to crunchy