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Turning "yummy!" into "mouthcoating."
 

 Translating the eating experience via food sensory experts.

 

​Creamy. Crunchy. Rich. Mouth-watering. These are all words consumers use to describe food textures, mouthfeel and the eating experience. They're useful for marketers, but imprecise for food developers. 

 

To translate those imprecise words into precise, measurable, scientific terms that allow us to help you target and achieve the perfect texture in your products, we developed a food texture language we call the TEXICON™. It is fundamental to DIAL-IN® Texture Technology - our rapid, robust, data-driven approach to food texture optimization. The process builds from consumer insights, allowing us to make a direct connection from what consumers want in their food textures to texture solutions and formulations for winning finished products.

Consumer insights

Consumer testing helps us benchmark leading products to tell us what consumers like and what terms they use to describe food texture.

Descriptive analysis

To translate consumer terms into actionable data for food scientists, we turn to our TEXICON food texture language and expert descriptive panel for food sensory evaluation and our material science experts for instrumental analysis to characterize the texture of a product. They, in turn, translate this vocabulary into fundamental sensory and rheological terms that are objective, measurable and quantifiable.

We might begin by characterizing a specific set of competitive products that represent the texture diversity across an application space to create a texture map. From this sensory mapping, we can then identify the key food texture attributes for that application. If this were your product, you would then be able to see how you stack up against the competition and where you can improve or differentiate your textural attributes.
 

Consumer testing

Armed with benchmarks, precise language and consumer insight, our expert analysts brainstorm with our technical teams to assess ingredient interaction and performance, which leads to fast-track prototype development. In turn, these prototypes can be quickly put into the hands of consumers for preference testing. This all means you get exactly the products and formulations you need with a faster time to market.
 
 

 Meet the texture experts

 
NEW  Click here to watch our new video. "The 17 Secrets of Snack Textures".
 

 Ingredients and solutions

 
 

 Engage the team

 
 

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