Texture and Mouthfeel

Sugar Reduction in Chocolate with Fiber: Are Guilt-free Indulgences Finally Here?

Consumers have a fondness for chocolate but are increasingly seeking to lower their sugar consumption for health benefits. Brands are introducing reduced-sugar alternatives, but a new tool emerges as a better way to preserve flavor and texture.

How Mouthfeel Impacts Cultural Taste Preferences and Inspires Global Innovation

Mouthfeel and Texture are key attributes of foods and beverages that play a vital role in how we perceive and enjoy what we eat, with cultural perception creating a rich diversity is food tastes and textures.

Supporting GLP-1 Users Through Tailored Products and Fiber Innovations

Interest in GLP-1 medications is increasing. However, their use introduces dietary challenges as they suppress the appetite and reduce food intake, which could shift dietary priorities for users toward nutrient-dense foods.

Nailing Your Next Snack Texture

Tate & Lyle's reliable approach transforms the development of snack textures, meeting consumer demands for innovative, healthy, and satisfying sheeted snacks.

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