The texture is the feel, appearance or consistency of something. This can be both a visual and “in-mouth” experience as part of food product development and something that needs to be considered as part of your product to ensure the desired end effect with inclusions.
When considering texture is it a crunch, chew, or perhaps a biscuity texture you desire.
How does the texture of the inclusion sit against the rest of the product?
What level of texture contrast are you looking to achieve?
How does the experience of various textures and flavours relate to the experiences and expectations of the target market for your product?
No matter what your texture requirements, our team are here to help.
Further reading:
What is texture – https://www.cs.auckland.ac.nz/~georgy/research/texture/thesis-html/node5.html
Modifying Food Texture for the Older Adult – https://edis.ifas.ufl.edu/fs156
Food Texture: how important is it? – https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/02/food-texture-how-important