Texture is 'every bit as important as flavor' in new product development
New product developers need to be aware that texture has a strong impact on how flavor is perceived and should be considered at the beginning of the NPD process, according to president of TIC Gums Greg Andon.
Andon said told FoodNavigator-USA at IFT in Las Vegas that there are specific textural challenges in reduced sugar products, as sugar has a role in stabilization as well as flavor and mouthfeel. The company has developed a texture lexicon to help ensure product developers are literally speaking the same language when it comes to texture, whether they are referring to mouth-clearing properties, creaminess, or toothpack.
