Texture – often overshadowed by taste and flavour – is a critical sensory element that shapes not only food preferences but also eating behaviours and, by extension, nutritional choices.
Numerous studies emphasise the importance of understanding texture preferences and their impact on sensory experiences. Research shows that congruence between taste and texture – such as sweet with soft or salty with crispy – not only enhances enjoyment but also improves texture perception. These insights are essential for creating products that align with consumer expectations while encouraging balanced dietary habits.
A 2023 study on taste-texture correspondences highlighted the potential of leveraging these pairings to amplify sensory appeal. Sweet-soft combinations, for instance, were perceived as both sweeter and softer, reinforcing the mutual enhancement of sweetness and softness.
Similarly, salty-crispy samples were deemed both crispier and saltier, underlining the intuitive link between these characteristics, making it a valuable cue for designing savoury snacks. However, the sour-crunchy pairing proved more complex, with participants often confusing crunchy with crispy – likely due to linguistic variations, marketing influences, or auditory factors, as the sound produced during consumption can influence texture perception.
Ingredion recently hosted an industry-first Texture Innovation Day, bringing together experts in food science, culinology, and sensory analysis to explore how texture can drive growth in bakery, snacks, dairy, savoury, and beverages. We sat down with Michael Leonard, senior VP, chief innovation officer, and head of Protein Fortification, to explore how advancements in texture science are shaping innovation.
How is the science of texture evolving to meet changing consumer preferences?
Texture science is focused on understanding how the structural makeup of food enhances the eating experience. This covers a range of disciplines – from sensory science to materials science, and food chemistry – to help us to understand the molecular composition of food. At Ingredion, we explore the molecular structures of ingredients like amylose and amylopectin to create tailored textural experiences. For example, using our confocal laser scanning microscope, we can visualise the microscopic arrangement of ingredients, allowing us to refine formulations for specific sensory outcomes.
Consumers increasingly seek healthier options, but these often lack the appealing textures of their less healthy counterparts. By leveraging advancements in texture science, we aim to make healthier foods just as satisfying and enjoyable, bridging the gap between health and indulgence.
What role does texture play in enhancing the overall sensory experience of foods like snacks and baked goods?
Texture is unique because it is experienced through multiple senses like sight, sound, touch, smell and then, of course, taste itself.
It starts with sight. The texture of a product sets expectations even before the first bite. For instance, the visual appearance of a perfectly risen cake with a slightly cracked crust suggests a soft, moist, and airy interior. This anticipation adds to the overall sensory experience.
Texture contributes to touch. When you pick up a snack bar, the feeling of softness or hardness impacts your perceptions before taste.
Then when you take a bite, there can be the sound of an audible crunch. As the audio sensations enter the picture, there is a second set of physio-sensory reactions; the resistance felt between your teeth, and the way it breaks apart in your mouth all contribute to the experience.
Of course there are flavour impacts as well. Texture can influence the perception of aromas and flavours and how they are released in the mouth. For example, a smooth and creamy texture in a yogurt can enhance the perception of sweetness and create a more indulgent experience.
How can improving texture, such as chewiness or stretchability, impact the shelf life and market appeal of food products?
Texture affects shelf life by improving moisture retention and structural integrity. Modified starches in baked goods, for example, help keep products soft and fresh for longer. Stretchy textures can help a product maintain its shape during manufacturing, transportation, or handling, enhancing their durability.
Additionally, unique textures can differentiate products in crowded markets. Innovative textures can attract consumer attention, generate excitement, and drive sales. A cheese with desirable melt or a chewy snack bar with improved mouthfeel can be a significant selling point.
What are some emerging trends in food texture that are expected to shape the industry in the next decade?
Global population growth and urbanisation are driving demand for convenient, ready-to-eat foods with appealing textures. For instance, emerging economies like Thailand are experiencing increased consumption of texturally rich products due to rising incomes. The global online food delivery market is experiencing substantial growth, further emphasising the need for textures that hold up well during transport.
We’re also seeing a surge in multicultural food exchanges, with global textures like mochi gaining traction in Western markets. These trends necessitate a deeper understanding of diverse textures and the ability to adapt them for different palates.
What are the factors that are driving the popularity of mochi?
Mochi’s rise can be attributed to its unique texture, but also its increased accessibility – spreading from speciality Asian markets to mainstream grocery stores.
Its smooth, chewy exterior and colourful fillings make it highly shareable on social media, garnering millions of views on TikTok. Additionally, its adaptability – from mochi ice cream to mochi doughnuts and savoury applications – makes it an exciting option for both traditional and innovative culinary applications.
As a lighter dessert alternative, mochi aligns with health-conscious trends, offering indulgence in portion-controlled servings.
How does texture influence consumer perceptions of quality and freshness in products like tortillas or pizza?
In tortillas, a soft, pliable texture that resists cracking is critical for perceived quality. Additionally, a tortilla that tears too easily or feels overly doughy would be perceived as being lower quality.
In a freshly baked pizza, you expect a crust with a crisp exterior and a slightly chewy interior. As it cools, the texture changes, and the crust can become soggy or tough. This is particularly important for delivered pizzas, where maintaining the desired texture during transport is crucial.
The texture of the cheese is equally important. A pizza with cheese that stretches and melts evenly is viewed as higher quality than one with cheese that is dry, crumbly, or doesn’t melt properly.
What innovative approaches are being used to replicate traditional textures in plant-based or alternative protein products?
Replicating traditional textures in plant-based foods requires precision at the molecular level. Starch-based texturisers, hydrocolloids, and protein interactions will help to mimic the mouthfeel of dairy and meat products. By tailoring these interactions, producers will also be able to create plant-based options that satisfy consumer expectations while addressing sustainability and clean label demands. This is essential for expanding the appeal of alternative proteins beyond niche markets.
How do you envision texture innovation shaping the future of the food industry?
We are harnessing plant science and AI-driven data analysis to revolutionise texture innovation. By engineering textural properties directly into crops and leveraging predictive analytics, we can accelerate product development and align with consumer demands.
Our ultimate goal is to redefine the eating experience, making texture a cornerstone of food innovation and consumer satisfaction.
Studies:
Mio Kamei, Misaki Nishibe, Risa Araki, et al. (2024)// Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference. Appetite, Volume 192. doi.org/10.1016/j.appet.2023.107078
Pistolas, E., & Wagemans, J. (2023). Crossmodal correspondences and interactions between texture and taste perception. I-Perception, 14(2). doi.org/10.1177/20416695231163473