Your customers are particular about the food textures they desire. But they don't want to wait a long time to get it. DIAL-IN® Texture Technology, from National Starch Food Innovation, is a comprehensive new approach that enables food and beverage manufacturers to target and achieve the precise food texture they desire in their product, in a fraction of the time it takes for typical texture explorations.
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 a food application by selecting or "dialing in" the appropriate level and intensity of the individual textural attributes desired.
One of the fundamental capabilities of the DIAL-IN approach is our TEXICON™ food texture language. The TEXICON language translates the consumer experience of texture into precise, measurable, scientific terms that allow us to help you quickly target and achieve the food texture you seek.
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 food 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! Interested in seeing how it DIAL-IN® Texture Technology works from start to finish? Start here
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.
DIAL-IN® Texture Technology, Ingredion's TM 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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