Mouthfeel Joins Flavor as a Food Industry Focus to Satisfy Consumers Craving Extra Texture
Companies are adding foams, liquid centers and coatings as consumers seek richer sensory experiences and 59% of U.S. packaged foods still lack textural claims.
- Texture has evolved from a complementary feature to a defining aspect of food quality, according to Belgian company Puratos. Consumers now prioritize 'mouthfeel'—oral sensation—driving demand for innovative products like Starbucks Aerocano.
- The coronavirus pandemic elevated interest in texture as COVID-19 caused people to temporarily lose their sense of taste, said Shannon Weiner, senior director of consumer insights at candy company Ferrara. Mintel analyst Jenny Zegler notes the Cronut sparked this fascination about a decade ago.
- Chicago-Based Ferrara launched Nerds Gummy Clusters, while McDonald changed its McCrispy recipe to restore crunch after customers said the strips weren't crispy enough. Patrick Kalotis, executive vice president of texture and healthful solutions at Illinois-based Ingredion, said the company developed coatings to keep fries crispy for 30 minutes.
- Despite customers actively seeking novel physical properties, Mintel found that 59% of packaged foods introduced this year had no textural claims on their labels. This labeling gap reveals a disconnect between consumer demand and industry communication about texture benefits.
- Ferrara-Owned Brach plans to introduce jelly beans with a crunchy exterior for Easter next year, according to Weiner. Global trends include China's stretchy yogurt and Swedish confectioner Cloetta's Sprinkled Foamies, signaling sustained innovation in texture-driven products worldwide.
46 Articles
46 Articles
Why mouthfeel is trending globally in the food and beverage industry
Texture is having a crunchy, gooey moment in the food and beverage industry.For many people, the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor, although consumers don’t always recognize the part texture plays in their cravings for crispier takeout, frothier coffees and juicier candies, according to industry experts.The importance of “mouthfeel,” a food science term for oral sensation, has inspired new pr…
Ooey, gooey, and crunchy? Food industry makes its move – The Horn...
Texture is having a crunchy, gooey moment in the food and beverage industry. For many people, the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor, although consumers don’t always recognize the part texture plays in their cravings for crispier takeout, frothier coffees and juicier candies, according to industry experts. The importance of “mouthfeel,” a food science term for oral sensation, has inspired new …
Mouthfeel joins flavor as a food industry focus to satisfy consumers craving extra texture – WTOP News
Texture is having a crunchy, gooey moment in the food and beverage industry. For many people, the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor, although consumers don’t always recognize the part texture plays in their cravings for crispier takeout, frothier coffees and juicier...
Mouthfeel joins flavor as a food industry focus to satisfy consumers craving extra texture - Regional Media News
Texture is having a crunchy, gooey moment in the food and beverage industry. For many people, the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor, although consumers don't always recognize the part texture plays [...]
Mouthfeel joins flavor as a food industry focus to satisfy consumers c
Texture is having a crunchy, gooey moment in the food and beverage industry . For many people, the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor, although consumers don’t always recognize the part texture plays in their cravings for crispier takeout, frothier coffees and juicier candies, according to industry experts. The importance of “mouthfeel,” a food science term for oral sensation, has inspired new…
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