Articles Tagged with ''food texture''

The new snack is a bold lineup that combines 100% real cheese with a more satisfying crunch and a 3D shape designed to deliver edge-to-edge bold flavor.

Formulators are turning to hydrocolloids and enzymes to solve texture and stability challenges in plant-based dairy, meat and beverage applications.

Available in mango and banana flavors, Peels feature a peelable outer layer and a soft, squishy center, mimicking the fun of peeling real fruit.

The products maintain the original flavor profiles of each brand but replace the chewy or hard textures with a light, crunchy bite created through freeze-drying. 

TikTok videos of BUB's unique chewy-meets-marshmallow texture and playful oval and skull shapes generated billions of views, sparking demand among US candy lovers. 

Plant-based milks from sources like almond, pea, soy or oat can be susceptible to separation in low pH solutions—so eliminating curdling and keeping the product smooth in acidic beverages like coffee is important for a positive consumer experience.

ADM unveiled its latest proprietary research examining protein consumption and innovation, with a specific look at consumer motivations and novel sources spurring new protein product development.

The company will spotlight its broad and growing offering of high-performing, functional ingredients that support cleaner, more sustainable product development across food, beverage, and nutrition.

Nestlé’s recent expansion of its air fryer range in the US, Chile and Mexico builds on the success of its global modern cooking portfolio, already present in the UK, Australia, New Zealand, Malaysia, Singapore and China.

The product delivers 10g of protein per serving, while delivering the thick, creamy texture consumers expect from Greek yogurt – all without dairy, added sugar, or fillers.