Home / Business and Economy / Crunch, Gooey, Creamy: Texture Now Rivals Taste
Crunch, Gooey, Creamy: Texture Now Rivals Taste
14 Sep
Summary
- Consumers increasingly value 'mouthfeel' alongside flavor.
- Companies are innovating with products offering novel textures.
- Texture's influence on enjoyment is often unrecognized by consumers.
Texture is rapidly becoming as significant as taste for consumers, driving food and drink innovation. Companies are now prioritizing "mouthfeel," the sensation food has in the mouth, leading to products like air-whipped espresso and marshmallow candies with crunchy shells.
This trend is global, with examples ranging from stretchy yogurt in China to the "crookie" in Paris. Experts note that consumers often describe texture using taste-related terms, highlighting its subtle yet powerful influence. While traditional textured foods like mochi and bubble tea have existed for years, interest has surged recently.
The pandemic amplified this focus as people lost taste and smell, prompting companies like Ferrara to create contrasting textures, such as Nerds Gummy Clusters. Even fast-food chains like McDonald's are refining textures, and ingredient suppliers are developing solutions to maintain crispiness in items like French fries.
