Texture and Mouthfeel

Understanding fiber intolerance: why soluble corn fiber matters for food product development

Not all fibers behave the same. Whether it’s in a beverage, a snack, or a nutrition bar, the goal is the same: put fiber into foods people already enjoy, while preserving mouthfeel and prioritizing incredible taste.

Formulating for the GLP-1 journey: sensory research reveals a need for targeted products

New sensory research reveals current and former users experience food joy, taste, and texture differently. Revealing why one‑size‑fits‑all nutrition shakes miss key needs and where targeted formulation matters.

Raising the bar on better snacking

The snacking world is evolving—and it’s full of opportunity. Today’s consumers want more than convenience; they’re looking for snacks that energize, satisfy, and bring joy.

Building back body: using hydrocolloids to restore Mouthfeel in reduced-sugar juices

Consumers expect more than flavor and sweetness—they expect body. Mouthfeel is critical yet reduced-sugar products often fall short. We help ensure your juice-based beverages deliver the mouthfeel consumers expect.

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