Texture is a crucial element in the success of food products, especially in the health and wellness sector. It affects the overall experience of the food, from its appearance to its taste and likeability.
Ingredion has developed a comprehensive dictionary and methodology with 274 texture attributes, such as spongy, sticky, firm, chewy, and creamy, to measure texture accurately.
According to Rob Ritchie, senior vice president at Ingredion, texture plays a significant role in the appeal of healthy products. Consumers are more likely to reject a food item if they dislike its texture.
As companies focus on clean-label and healthy foods, maintaining the desired texture while removing certain ingredients can be challenging. Ingredion offers clean-label texturizers to preserve the creaminess and indulgence of products without the high-fat content.
Ingredion’s investment in texture and healthful solutions has allowed them to provide innovative options to customers. The company’s commitment to texture has led to the development of new texture-based ingredients at their facility in Indianapolis.
Descriptions of texture on product labels can influence up to 70% of consumer preferences. Lighter textures are often associated with healthier options, as noted by 84% of consumers in a study by Innova Market Insight.
Ingredion CFO Jim Gray highlighted the importance of texture in creating or reformulating products, especially for brands with specific requirements like vegan, no sugar, plant-based, or high-protein offerings.