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

KANSAS CITY — Consumers still want baked foods with treasured descriptors like moist, crispy, crunchy or chewy, but increasingly they seek more attributes. Think ...

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 ...

We often talk about flavour as the star of the show, but texture quietly shapes how enjoyable food really feels. That first ...