Texture plays a crucial role in the success of food products, especially in the context of health and wellness. As food manufacturers strive to meet consumer demands for healthier options, the texture of the product becomes a key factor in its overall appeal. Ingredion, a leading ingredient provider, has developed a comprehensive dictionary and methodology with 274 texture attributes to measure and enhance the texture of food products.
According to Rob Ritchie, senior vice president at Ingredion, texture is a vital component that complements the healthy aspects of food products. As the market for healthy foods continues to grow, companies are focusing on texture as a critical measure to consider when introducing new products or reformulating existing ones. Texture can influence various aspects of consumer perception, such as how quickly they eat, how full they feel, and their overall satisfaction with the product.
In response to the increasing demand for clean-label and healthy foods, companies are faced with the challenge of reformulating their products while maintaining desirable texture qualities. Removing or reducing certain ingredients can impact the texture of the product, making it less appealing to consumers. Ingredion offers clean-label texturizers that help preserve the desired texture, such as creaminess, without compromising on taste or quality.
In the realm of baked goods, using resistant starches can help create healthier options while retaining the texture of traditional high-carb items like bread or muffins. Ingredion’s focus on texture and healthful solutions led to a reorganization of its business in 2024, allowing the company to better align its offerings with customer needs and showcase its expertise in texture innovation.
Investments in technology, consumer insights, and sensory data have enabled Ingredion to expand its portfolio of texture-based ingredients and provide more flexibility in product development. The company’s commitment to texture is evident in its continued efforts to invest in facilities and resources dedicated to enhancing the texture of food products.
Consumer preference for texture is significant, with descriptions on product labels influencing up to 70% of purchasing decisions. Lighter textures are often associated with healthier options, as noted by data from Innova Market Insight. Ingredion’s CFO, Jim Gray, highlighted the challenges faced by companies seeking to create new products or reformulate existing ones, particularly in specialized categories like vegan, no sugar, plant-based, or high-protein offerings.
By working closely with customers to understand their specific requirements and leveraging their expertise in texture innovation, Ingredion continues to drive the development of healthier and more appealing food products. The company’s dedication to texture as a key differentiator in the market underscores its commitment to helping food manufacturers meet the evolving demands of health-conscious consumers.
