August 2011/Prepared Foods -- TIC Gums introduced an entire lexicon (vocabulary) of words devoted to the description of texture for solid, liquid and semi-solid foods at this year’s IFT in New Orleans. Considered a tool for developers and claimed to be an industry first, this lexicon of well-defined terms will aid food scientists and developers with a better way to express the textural qualities desired in food products early in the development process. Included in the lexicon are a texture-mapping process and over 30 already complete texture attribute maps. This “texture revolution” is a powerful way to plan the characteristics that will give food products improved consumer acceptance. Based on food sensory evaluations, the terms allow for greater precision for describing the “right” textural attribute of food, according to TIC. TIC Gums, pf