Articles Tagged with ''food texture''

Lipid-based ingredients, including omegas, impact product texture and healthfulness. Presentations at Prepared Foods’ R&D Applications Seminars provide reviews and updates on technical aspects of fats and oils.

A report finds the texture of dairy products has more impact on satiety than flavor.

TIC Gums introduced an entire lexicon (vocabulary) of words devoted to the description of texture for solid, liquid and semi-solid foods at this year’s IFT in New Orleans.

A Yoplait Greek survey has found that nearly all female participants in the survey admit to needing a snack to get through the day.

Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, including those with improved nutritional profiles, such as lower-fat and -sodium, one must understand the eating experience.