As food manufacturers continue to cater to growing consumer demand for health and wellness, texture has become a critical factor in determining a product’s success in the market. Texture influences a food’s appearance, mouthfeel, taste, and overall appeal, making it a crucial consideration for both new product launches and reformulations.
Ingredion, a global ingredient solutions provider, has developed a proprietary system for measuring texture using 274 attributes, such as spongy, sticky, gooey, firm, chewy, juicy, flaky, and creamy. The company views texture as a significant contributor to consumer satisfaction and a key area for market growth.
Research indicates that texture can impact the speed at which people eat, their sense of fullness, and their perception of a food’s nutritional value. Ingredion reported that over 50% of consumers would reject a product if they disliked its texture.
The rising demand for clean-label and healthier food products has prompted companies to modify ingredient lists. However, removing ingredients without replacing their textural properties can compromise a product’s appeal. Ingredion has developed clean-label texturizers to maintain desirable textures while reducing fat or calorie content.
In sauces and savory items, for instance, reducing or eliminating fat can affect creaminess and indulgence. Ingredion’s solutions help preserve these qualities without high-fat content. In baked goods, resistant starches offer a healthier alternative that retains the texture of traditional carbohydrate-rich products like bread, bagels, and muffins.
In 2024, Ingredion reorganized its business to focus more strategically on texture and healthful solutions. The company has invested heavily in technology, consumer insights, and sensory data to improve its texturizing capabilities.
In February, Ingredion announced plans to invest over $100 million in expanding its production of texture-based ingredients at its Indianapolis facility. The move is designed to enhance flexibility in developing new products and expand the company’s portfolio.
Data from Innova Market Insight highlights texture’s influence on consumer behavior, with 84% of consumers associating lighter textures with healthier options. Ingredion also noted that texture descriptions on labels can drive up to 70% of consumer preference.
Ingredion’s expertise has proven valuable to brands aiming to create new products or reformulate existing ones, particularly in categories such as vegan, sugar-free, plant-based, or high-protein foods. By enhancing texture, these products can better meet consumer expectations and maintain their appeal.