Texture testing has practical uses among a diverse range of food types such as baked goods, confectionaries, cereals, dairy, snacks, fruit, vegetables, meat, poultry, fish, gelatins, pasta and even ...

Consumer desire for multi-sensory experiences and advancements in ingredient technology are pushing texture to the forefront.

Consumer acceptance of food products relies heavily on their texture and mouthfeel. At times, texture characteristics are even more important than the appearance, taste or smell. The way in which the ...

When chefs create a dish, they don’t just think about its flavor. Among the factors they consider, texture plays a huge role. Texture is what makes food appealing or not — think of the difference ...

Consumers are turning to specific flavors and textures to meet certain needs in 2026, according to data from Innova Market ...

Research into how food viscosity and hardness are determined may provide the food industry with insights into how to enhance the texture of foods, adding to their appeal and satiety. The findings are ...

Breakthroughs, discoveries, and DIY tips sent six days a week. Terms of Service and Privacy Policy. The list of foods that I refuse to eat is extensive: tofu, okra ...

It's the texture of food as much as its taste that drives diet choices for many of us, a study has found, as people think of foods with rough textures or hard consistency as having fewer calories. In ...

For most people, the mouthfeel of a food is every bit as important as the way the food looks, tastes and smells. A bright-red apple can glisten with promise, but one bite that’s mealy will result in ...

A new study says the next generation of ‘health conscious’ products should focus on food texture to enhance the feeling of being full. Food texture is often an underestimated element in food design ...