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Global customers crave texture, challenging companies to make crispier, gooier, chewier foods
Food makers are adding layered textures to snacks and drinks as Mintel says 59% of new U.S. packaged foods lacked textural claims this year.
- Texture is having a 'crunchy, gooey moment' in the food industry, with manufacturers prioritizing 'mouthfeel'—the food science term for how something feels in the mouth—to boost consumer satisfaction and repeat interest.
- While texture has been integral to eating for centuries, interest has exploded in recent years, said Jenny Zegler, the principal strategist for food and drink at Mintel. Zegler notes sensory-focused trends like the Cronut triggered a fascination with complex physical product experiences.
- Illinois-Based ingredient provider Ingredion, which operates 35 food labs around the world, has developed potato starch-based coatings that keep french fries crispy for 30 minutes and is working to extend that to 45 minutes.
- McDonald changed its McCrispy recipe this year after customers said the strips weren't crispy enough, while Ferrara last year launched Nerds Juicy Gummy Clusters, adding a liquid center to heighten sensory engagement.
- Mintel found that 59% of packaged foods introduced in the U.S. this year had no textural claims on their labels despite high consumer demand. Future innovation will focus on better packaging explanations and addressing texture needs of older populations.
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16 Articles
16 Articles
The IndependentReposted by 
The Independent (US)
The Independent (US)The secret reason your favorite foods are getting crunchier and gooier
Want more crunch when you munch or goo when you chew
·London, United Kingdom
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Coverage Details
Total News Sources16
Leaning Left10Leaning Right1Center4Last UpdatedBias Distribution66% Left
Bias Distribution
- 66% of the sources lean Left
66% Left
L 66%
C 27%
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