The technology is based on our proprietary, data-driven modeling approach to texture understanding and formulation. It is derived from the unique integration of our core capabilities in consumer insights, material science, sensory evaluation, application and processing knowledge. It enables us to rapidly optimize the texture system in an application by selecting or ”dialing-in” the appropriate level and intensity of the individual textural attributes desired.
Ultimately, this technology combines the art and science of food formulation, translating consumer needs and sensory preferences into food systems that elevate the “eating experience.” The result — an optimized, robust texture solution that minimizes the time involved with trial and error, reducing time to market and product development costs, and delivers a consistent eating experience to your consumers!
The first commercial outputs of this proprietary approach to texture development debuted at the 2009 IFT Food Expo. The PRECISA™ Cling and PRECISA™ Cream lines of texturizing systems assist in texture transformation of new or reformulated products and also build back texture and the eating experience when replacing more costly ingredients - in soups, sauces, dressings and dairy and dairy-based foods. New Gluten-Free solutions provide the moistness, chewiness, eating experience and shelf life similar to gluten-containing cookies,cakes, muffins and breads.