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How creamy becomes mouthcoating and meltaway. And 10 other scientific terms.

Translating the food texture experience is a key step in creating winning products.

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Our ability to "talk texture" helped a manufacturer create a successful yogurt line with consumer-preferred texture.​


National Starch Sensory Manager Helen Simpson presented at the 9th Pangborn Sensory Symposium in Toronto Sept. 4-8, 2011. Download the technical poster

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See how we've translated the yogurt texture experience for other customers.

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