Capabilities

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:

• Translate the consumer experience of food texture into precise, measurable, scientific terms that allow us to help you target and achieve the perfect texture in your products. This involves using our TEXICON™ food texture language.
• Perform expert sensory descriptive testing
• Have the facility and experience to facilitate and conduct consumer focus groups
• Run experiments at 10x speed in our robotic Texture Rapid Experimenter (T-REx) lab
• Create products in our CULINOLOGY^® kitchen and demonstration facilities
• Characterize texture via our experts in sensory evaluation and food rheology
• Collaborate with customers to achieve their goals