Texture and Mouthfeel

Multi-layered Mouthfeel: showcasing pectin, fiber, and carrageenan in confectionery applications

Pectin and Possibilities: Confectionery Innovation in Gummies

The remarkable versatility of gummies is rewriting how consumers interact with health products, snacks, and indulgences while also opening up opportunities for manufacturers to explore new product lines—and revenue streams.

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.

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