Optimizing texture in food and beverage formulations

Why texture matters The crunch of fried chicken and the creamy richness of yogurt highlight the vital role textures play in enhancing the pleasure and satisfaction of food and beverage products. Texture adds interest and is a key driver in a consumer’s food purchasing decisions. Recent proprietary research conducted by Ingredion1 revealed that: “Consumers increasingly prioritize texture over flavor,” says Joana Maricato, Manager, Global Insights Research at Ingredion. “This preference for multi-textured and multi-flavored products underscores the willingness to switch brands if their expectations regarding texture are not met.” Crucially, if the texture isn’t satisfying, consumers won’t come back for more. The right texture is essential for creating a positive eating experience that encourages repeat purchases and fosters brand loyalty. “For brands, getting texture right is crucial and a huge opportunity in capturing and retaining consumers’ attention,” adds Maricato. Impact of texture Texture can determine our overall satisfaction of food, contributing to the overall sensory experience that influences eating habits. Texture can influence how quickly we eat and how full we feel after eating. A crunchy food may require more chewing, which can slow down our eating pace and give our bodies more time to register fullness. Texture can influence how we perceive the nutritional value of food. A creamy texture can deliver a lasting sensation of complexity, indulgence, and richness. Texture can influence our memories of past eating experiences. Textural interactions in food can evoke powerful memories, forming an emotional association which influences our expectations. Texture can be impacted by the microscopic structure of food. The mechanical properties of each ingredient and its interconnecting relationship with other components contributes to the overall texture, flavor and behavior of a food product and our overall perception of it. Texture and flavor can be influenced by our perception of the sound of food – the noise we hear when we bite into a food helps us judge its freshness and quality. Texture can greatly influence acceptance. Whether a food is gritty or granular or soft and juicy can determine whether a food is liked and accepted – and crucially, influences whether it is eaten again. Texture preferences are not universal — they can vary significantly across food cultures and culinary practices which determine culinary traditions, expectations, habits and new trends. Multifaceted role Texture and health Maintaining good health is crucial for supporting individual wellbeing and benefits the wider population. In recent years, health has become an even greater priority for both consumers and manufacturers. Although consumers have long been aware of nutrition, there is now a heightened focus on the impact of diet on well-being and a growing demand for functional benefits. Today’s consumers are increasingly seeking products that support overall health, support immunity and provide energy, all while delivering on taste, texture and enjoyment. As healthfulness, affordability and natural ingredients combine to influence purchase decisions, the food industry is responding with better-for-you products with cleaner labels and functional benefits to meet evolving expectations and stay ahead in the market. However, better-for-you products must still deliver on texture. The importance of texture grows with health consciousness, making it even more important for those with health conditions. Research shows that consumers with health conditions – such as diabetes, dental ailments, dry mouth or appetite changes from certain medications – are more likely to reject foods based on texture than other consumers. Significantly, 80% of those surveyed said that if they did not like the texture of a food, they would not eat it at all.1 Texture innovation offers a pivotal opportunity for brands and manufacturers to elevate healthier products. With consumers increasingly prioritizing health-conscious choices, maintaining appealing textures while adjusting ingredients is essential to meet their diverse demands for functional benefits and nutritional goals. References 1. Ingredion Proprietary Texture Consumer Research, 11 countries, N=11,602, September 2024 (slide 7) Texture Equation Building on the importance of texture in elevating healthy products, shifting consumer lifestyles are adding new dimensions to this challenge. Economic growth and urbanization have fostered busier routines, driving demand for convenient options like ready meals and deliveries. At the same time, consumers are seeking indulgent, clean label foods that offer multitexture and multiflavor experiences. These evolving preferences are pushing manufacturers to innovate by creating products that retain their ideal textures, even after delivery, reheating, air-frying and other preparation methods. Keeping texture in mind while also meeting these specific consumer requirements is fundamental to creating winning formulations that drive brand loyalty. That’s why Ingredion developed the Texture EquationSM. Combining insights-driven expertise, technical mastery and comprehensive solutions, the Texture EquationSM helps manufacturers unlock preferred sensory attributes and deliver differentiated, superior products that consumers love. “While eating is simple, food itself is complex. By integrating insights-driven expertise, deep technical knowledge, and a comprehensive solutions portfolio – our Texture EquationSM – we unlock the ultimate sensory experience and deliver superior products that ensure consumer satisfaction,” says Didem Icoz, Director, Global Applications, Texture and Healthful Solutions at Ingredion. Ingredion works with manufacturers to find solutions that achieve the textures – be it crispy, creamy or anything in between – that deliver the best eating experience while meeting consumers’ expectations for healthful and convenient food and beverages. Technical expertise Crafting food and beverages with exceptional perceived texture is a complex task that demands deep technical expertise. This process involves: Ingredion’s advanced innovation leverages its science and technology platforms to deeply understand and support customers throughout their end-to-end development journeys, with the Ingredient & Texture Science and Process Technology teams dedicated to developing new ingredients from bench to scale. This process begins with plant science to ensure the creation of highly functional varieties. Global application teams then evaluate functionality through deep formulation and process expertise, defining value propositions to find unique solutions that address customers’ unmet needs. Ingredion integrates applications expertise with analytical, measurement and sensory data to support its customers’ innovation journeys. This comprehensive approach ensures that Ingredion consistently delivers innovative and effective solutions to meet diverse customer requirements. Technical: Yogurt Alternatives Yogurt can be formulated for consumers with dietary requirements – such as lactose-free, allergen-friendly or plant-based products. Consumers expect these alternatives to mimic the creamy, indulgent texture of traditional yogurt products. Connectivity Evaluating the protein network connectivity through advanced imaging and rheological techniques is important to understand the challenges in formulating alternative yogurts. This can show where the network connectivity is different or lacking. Texture Understanding yogurt texture overall, such as spoonability by quantifying yield stress and smoothness through tribology measurements, can help design formulations for various consumer needs. These include traditional spoonable yogurts, drinkable yogurts or on-the-go snacking options. Quality Achieving comparable texture quality in alternative yogurt compared to traditional dairy can be challenging for manufacturers. Quantifying the texture, aroma and flavor of products is important not only for the final product but also for evaluating the extent of the challenges. Technical: Plant-based beverages Plant-based Plant-based ready-to-mix (RTM) beverages are typically powdered or liquid formulations designed to be mixed with a liquid to create a dairy-free drink. Pea protein is a functional and nutritious protein that can be used to optimize plant-based RTM formulations. Grittiness Achieving the desired sensory profile of RTM beverages can be challenging as the presence of strong metallic, bitter and vegetal off-notes can be detected in some pea protein isolates on the market. These formulations can also have a gritty, grainy or chalky texture. Analysis Implementing a sensory analysis of plant-based RTM beverages can measure the intensity of undesirable attributes, such as bitterness or metallic aftertastes, helping food manufacturers understand how protein sources contribute to the overall sensory experience. Taste By using products that provide a clean and neutral taste, manufacturers can prioritize taste and texture without relying on an array of masking ingredients. Smoothness Ingredion’s VITESSENCE® Pea 200 D is an 80% protein ingredient perfect for ready-to-mix protein drinks because it offers faster dispersibility in solution. It addresses common formulation issues in plant protein nutritional beverages by ensuring a smooth texture without grittiness. Technical: Extruded puffs Lightweight Extruded puffs are a lightweight, airy snack that appeal to consumers seeking indulgent yet nutritious options. Research shows that 36% of consumers associate a crispy/crunchy texture with an indulgent experience, highlighting the importance of texture in this context.1 Density Bulk density plays a key role in delivering the crispy and crunchy texture that consumers desire. Without the right formulation, expertise and nutrition optimization, the desired crispy texture can be achieved. Crunchiness A strategic blend of pea and rice protein isolates results in a high bulk density and a more compact internal structure, producing a crunchier puff. Crispiness If a crispier texture is desired, a lower bulk density can be achieved using pea flour and pea protein concentrates. References Technical: Dough Optimizing ingredients Consumers are demanding more from their baked goods, such as healthier options with cleaner labels that still deliver an indulgent, premium eating experience. Understanding how ingredients can alter a product’s texture is essential for creating consumer-preferred products. Processing impact When replacing common ingredients, it’s imperative to understand basic processing, as this directly impacts the product’s texture. Baking process During the baking process, as the temperature of dough starts to increase over time, the yeast activates and releases CO2, which starts to form the structure of the product. As higher temperatures are reached, the yeast is deactivated and starch gelatinization begins, followed by protein coagulation. As baking continues, the crumb structure sets and crust formation proceeds. Functionality Understanding how different ingredients impact the baking process is crucial, especially when replacing traditional components with functional ingredients. For example, replacing flour with resistant starch can enhance digestive health and provide fiber fortification, however, it can also affect the texture and other sensory attributes of the final product. Modifications These ingredient modifications can affect the baking process, especially starch, which plays a key role in determining a product’s size, volume and texture. Leveraging Ingredion’s deep understanding of the process and ingredient impacts, manufacturers can create baked products that align with consumers’ expectations for texture, taste and nutrition. Enhancing texture Leading global ingredients company, Ingredion, helps manufacturers enhance the texture of food and beverage products while delivering the on-trend benefits consumers desire. By leveraging consumer insights and industry expertise to identify and solve desired attributes, the company serves as master decoders for its customers. Texturants impact more than just the texture of food and beverages, they influence consumer perception and differentiate brands. From starches and flours to fibers and proteins, texturants are available in various base materials such as rice, tapioca, potato and pea to suit brands labels and texture needs. With its deep understanding of global trends and the challenges and opportunities they create, Ingredion helps its customers solve a wide range of challenges when it comes to texture. These range from elevating plant-based products and delivering better nutrition to protein enrichment and sugar reduction, among others. Ingredion’s diverse and extensive portfolio allows it to transform grains, fruits, vegetables and other plant materials into ingredients that make crackers crunchy, candy sweet, yogurt creamy and sauces silky. Ingredion’s Texture EquationSM combines insights-driven expertise, technical mastery and comprehensive solutions to help food and beverage manufacturers create high-quality products with optimized texture that keeps consumers coming back. Discover how the Texture EquationSM can help unlock the power of texture and elevate food and beverage experiences that will keep consumers coming back for more.