Exploring New 'Tastes' in Textures

摘要

Say the first thing that comes to mind when you think of food texture. Interestingly, some of your answers might be "chewy," "gritty," "tacky," "stringy," and "rough." That's because, when it comes to texture, much of food formulating, at least in the past, has focused its energies on creating products that avoid such attributes that could easily lead to product rejection in the marketplace. Furthermore, since people learn the customary texture of foods in their diet primarily through experience, it was a good idea not to "rock the boat"—i.e., create textures that were different from traditional expectations because the resulting products might be perceived as of lesser quality and therefore, again, be rejected in the marketplace.