Texture plays a crucial role in influencing consumer purchase decisions and is a key factor in determining their overall liking of a product. According to Ingredion’s 2024 Texture Research study, 25% of consumers said they found texture to be more important than flavour when choosing food and beverages. Its importance sharpens greatly in specific categories: 70% said that texture is “very important” for yoghurt, baked goods, ice cream, noodles and soups when considering the optimal eating experience.1
Judging from the data, it should be every manufacturer’s goal to create great textures that consumers love. This article will discuss how Ingredion’s Texture EquationSM can help elevate and deliver consumer-preferred textures for food and beverages in bakery, savoury and dairy. But first—
What is the Texture EquationSM?
The Texture EquationSM is Ingredion’s winning formula for making the perfect textures in food, helping manufacturers create the eating experiences that their consumers crave. It consists of three parts:
Insights-driven expertise is a deep knowledge of consumer wants and needs. Constantly looking into the market, Ingredion is discovering consumer trends and demands that manufacturers can capitalise on.
Technical mastery is industry-leading scientific and process expertise. Across the world, Ingredion innovation centres are applying science-based problem solving to ingredient research and development, empowering manufacturers to craft exceptional eating experiences that consumers love.
Comprehensive solutions are what Ingredion delivers to its clients. With over a century of experience, the company meets consumer demands with a broad and deep range of ingredient solutions. Customers also have access to custom solutions, and Ingredion collaborates very closely with them to meet their specific requirements.
Bakery texture solutions
Consumers enjoy a crispy, flakey croissant, a pillowy bun, bouncy bites of mochi; all in addition to an expanding demand for healthier nutrient contents. Ingredion’s range of texture solutions deliver these and more:
- Novel chewy textures in baked goods
- Consistency in pastry fillings with a longer shelf life
- Reductions in sugar while retaining great taste and texture
Savoury texture solutions
A savoury taste needs an appropriate texture to complete the eating experience. A perfectly tender drumstick is still unappealing if its skin is soggy or too oily. Likewise, consumers want their breaded cutlets crispy, even when drenched in sauce. Ingredion texture solutions for savoury products can provide:
- Consistent crispiness and adhesion in batters, whether baked or fried
- Improved coating textures for lighter, crunchier bites
- Gluten-free choices that deliver the same satisfying crunch
Dairy texture solutions
Consumers expect light and fluffy whipped creams, silky yoghurts and creamy dairy beverages. Creating these qualities and ensuring they persist through transport, heating and prolonged storage can be challenging. Ingredion’s expertise and texturants can help overcome these challenges, perfecting dairy products with:
- Enhanced mouthfeel and stability in dairy and dairy alternatives
- Consumer-preferred indulgent textures
- Affordable, versatile solutions that maintain the right textures and functionalities
Texture is more important than ever
Texture plays a critical role in shaping consumer purchase decisions and will only increase in significance as their tastes become more discerning and ingredient conscious. To create products that resonate with consumers, manufacturers must deliver texture experiences that leave a lasting impression.
Ingredion’s Texture EquationSM is helping manufacturers to innovate and achieve texture breakthroughs that drive business growth. Brands can partner with Ingredion to elevate their products and create unforgettable eating experiences.
[1] Ingredion Texture Research study, 2024
For more information, click on: Ingredion Singapore Pte Ltd
