CHICAGO — Food texture preference is very personal. This may be exemplified by cooked egg. Some prefer eggs scrambled, whereas others cannot tolerate the sponginess. Identifiable whites and yolks are ...

KANSAS CITY — Achieving acceptable, consumer-pleasing texture is pivotal when formulating such items as snacks, yogurt and frozen foods. Creating the right texture may depend upon choosing the right ...

Texture is becoming a leading driver for taste perception in food, particularly sweets or candies. Extra crunchy, super crispy – texture descriptions on new products have become more elaborate over ...

Dairy products (Figure 1) are manufactured from a complex microstructure of fat and protein and so exhibit a wide range of physical properties. The physical structure, as well as the subjective ...

KANSAS CITY — Texture is a key differentiator in today’s food and beverage marketplace. The attribute adds unique sensory ...

Along with taste and smell, texture plays an equally important role in our like or dislike of specific food, according to researchers at Penn State University. According to a study conducted in the ...

One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and ...

A machine that analyses texture will allow manufacturers to better standardise their mixes for pre-formed products, says its developer. The TMS-Pro 2, developed by Food Technology, has been tested by ...

Have you ever used a product that felt so greasy or sticky that you couldn’t wait to wash it off? Or maybe you tried a cream that was so rich it left your skin feeling suffocated? These experiences ...