Articles Tagged with ''food texture''

In creating holistic food concepts that highlight new and upcoming flavor trends, research chefs and product developers increasingly recognize the need to highlight both the textures and flavors consumers are drawn to, prefer and that evoke an emotional response.

Global ingredient supplier Ingredion Incorporated, Westchester, Ill., used this summers’ annual IFT exhibition to launch Idea Labs, a 24-site global network of customer innovation centers. Then in mid-October, officials hosted customers and media at Ingredion’s Bridgewater, N.J., location, a global Idea Lab resource and one of three U.S. Idea Lab sites.

Ingredion Incorporated says a number of the company’s key texturizer and nutrition solutions have achieved Non-GMO Project Verified status.

Texture plays an integral role in food.

Penford Food Ingredients used SupplySide West to launch GumPlete® systems, a synergistic blend of starches and gums that can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently.

Nagase America will use SupplySide West to highlight the benefits of TREHA™ trehalose in beverage and snack applications.

Ingredion Incorporated offers a free white paper, titled, “Formulating Gelatin-Free Yogurt with a New Cost-Effective Ingredient.”

TIC Gums used IFT Food Expo to debut a gluten-free product line and showcase innovative agglomerated xanthan products.

Eaters, the report alleges, might be influenced to consume more of a food that feels harder or rougher.

The paper suggests how a food feels inside the mouth influences how one estimates caloric intake.