Texture Makes the Difference
Not only does texture have a casting vote over a food’s acceptability, it is also essential in identifying it. When researchers pureed and strained foods, young adults of normal weight were only able to identify 40.7% of them. Flavor alone is not enough.
Texture & Mouthfeel
Texture and mouthfeel play pivotal roles in whether or not your customers accept your product. The desirability of these two factors have led food manufacturers to re-evaluate the functionality of their brands and improve their appeal to target customers. Altering the formulation of a product in a large or subtle way can lead to significant impacts on texture and mouthfeel. Selecting the right ingredient for the intended application is crucial in determining the future success of your brand.
Discover Your Solution
Textures can range from soft to firm or smooth to rough, depending on the characteristic you wish to achieve. Ajinomoto’s ACTIVA® preparations offer innovative, stable solutions to help you achieve desirable textural and mouthfeel attributes. Our preparations are used in a wide variety of products, including meats, poultry, seafood, dairy and many others. No matter what texture you’re trying to achieve, we have a solution.