Want to create a specific texture for your product? Need help reformulating your recipes? Having trouble scaling from the bench top to the plant?We built our Texture Center of Excellence to provide state-of-the-art facilities where you can collaborate with our skilled chefs, materials scientists, experts in food rheology and trained descriptive testers to develop ways to improve your products. We'll even run focus groups on category appraisals or your prototypes so you can find out what works for consumers and what doesn't. And we'll work with you to tweak your recipes until they're exactly what you - and your customers - desire.At the Texture Center of Excellence, we:
DIAL-IN® Texture Technology, Ingredion's rapid, robust, data-driven approach to food texture optimization, relies on several key capabilities. Download the fact sheets.
DIAL-IN® Texture Technology (PDF)TEXICON™ food texture language (PDF)Consumer insights (PDF)Sensory expertise (PDF)Texture characterization (Texture Rapid Experimenter: T-REx) (PDF)CULINOLOGY® capabilities (PDF)Texture Center of Excellence (PDF)
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