Mouthfeel Joins Flavor as a Food Industry Focus to Satisfy Consumers Craving Extra Texture
Companies are adding foams, liquid centers and coatings as consumers seek richer sensory experiences and 59% of U.S. packaged foods still lack textural claims.
- Texture has evolved from a complementary feature to a defining aspect of food quality, according to Belgian company Puratos. Consumers now prioritize 'mouthfeel'—oral sensation—driving demand for innovative products like Starbucks Aerocano.
- The coronavirus pandemic elevated interest in texture as COVID-19 caused people to temporarily lose their sense of taste, said Shannon Weiner, senior director of consumer insights at Ferrara. Mintel analyst Jenny Zegler notes the Cronut sparked this fascination about a decade ago.
- Chicago-Based Ferrara launched Nerds Gummy Clusters, while McDonald changed its McCrispy recipe to restore crunch after customers complained. Patrick Kalotis of Illinois-based Ingredion said companies are engineering potato starch coatings to keep fries crispy for 45 minutes.
- Despite customers actively seeking novel physical properties, Mintel found that 59% of packaged foods introduced this year lacked textural claims on labels. Companies must improve how they illustrate textures on product packaging.
- Ferrara-Owned Brach plans to introduce jelly beans with a crunchy exterior for Easter next year. Global trends include China's stretchy yogurt and Swedish confectioner Cloetta's Sprinkled Foamies, illustrating how companies prioritize texture.
15 Articles
15 Articles
Mouthfeel joins flavor as a food industry focus to satisfy consumers craving extra texture - Regional Media News
Texture is having a crunchy, gooey moment in the food and beverage industry. For many people, the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor, although consumers don't always recognize the part texture plays [...]
Mouthfeel joins flavor as a food industry focus to satisfy consumers c
Texture is having a crunchy, gooey moment in the food and beverage industry . For many people, the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor, although consumers don’t always recognize the part texture plays in their cravings for crispier takeout, frothier coffees and juicier candies, according to industry experts. The importance of “mouthfeel,” a food science term for oral sensation, has inspired new…
The food industry is increasingly developing products with a pronounced texture because consumers, in addition to taste, are looking for crunchiness, creaminess, and a layered feeling when eating.
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