Ingredient solutions provider Ingredion has identified a range of texture and taste trends that are defining the direction of product development worldwide.
A recently published report from the company’s Idea Labs Culinology group found key trends in five of the six major continental markets, and claimed that the findings could help food and beverage manufacturers to develop “new ideas and fresh concepts: that appeal to an evolving base of consumers.
The company also claimed that the texture and even sound a food product makes when it is being consumed can affect the way consumers perceive its taste.
“Tradition as well as trends was taken into consideration to better map where the textures originated and how they play into the future of global food culture,” Ingredion said. “With these insights in hand, the team then collected information on eating habits and trends – including the hottest new flavors and combinations.”
Janet Carver, Culinology group manager for Ingredion, said: “As a global team, we wanted to investigate the textures and flavours that people are drawn to, and prefer. Mouth behaviour studies also show that the way food feels and sounds when we eat it is just as important as how it tastes – it’s a symphony of the mind and senses that creates our likes and dislikes and foods to which we are consistently drawn.”
© FoodBev Media Ltd 2020