Texture is 'every bit as important as flavor' in new product development

By Caroline Scott-Thomas

- Last updated on GMT

Texture is 'every bit as important as flavor' in new product development

Related tags New product development

New product developers need to be aware that texture has a strong impact on how flavor is perceived and should be considered at the beginning of the NPD process, according to president of TIC Gums Greg Andon.

Andon said told FoodNavigator-USA at IFT in Las Vegas that there are specific textural challenges in reduced sugar products, as sugar has a role in stabilization as well as flavor and mouthfeel. The company has developed a texture lexicon to help ensure product developers are literally speaking the same language when it comes to texture, whether they are referring to mouth-clearing properties, creaminess, or toothpack.

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