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