The TEXICON™ food texture language was recently introduced by National Starch, as a way to translate the consumer texture experience into measurable scientific terms that allow the company to help customers very quickly target and achieve the perfect texture in their products. The TEXICON language is the newest foundational tool in the company’s DIAL-IN™ Texture Technology, a comprehensive, data-driven approach to texture optimization that provides the shortest path to the perfect texture. An innovation developed and tested over years and formally codified just recently, TEXICON language helps people “understand the building blocks of a consumer-preferred texture in a range of applications around the world,” according to the company. National Starch, www.foodinnovation.com/texicon pf