Analysing food texture for successful product development
Even if a food tastes good, if the texture is ‘wrong’, consumers won’t buy it. Texture is seen by consumers as an important indicator of a product’s quality. But is also influences food intake, nutrition, stability, appearance and sensory quality.
And it has to match what the consumer expects, based on the appearance and smell of the food. Is it firm, is it crumbly, is it grainy? Does the texture remain stable? All this is part of the consumer’s experience – and whether they will embrace and adopt your new product.