This multilingual, pocket-sized guide brings the language of texture to life. Traversing texture from a consumer perspective, it aims to help food manufacturers interpret and meet customers’ specific sensory expectations.
Designed to inspire moments of textural discussion, the Texicon builds on National Starch Food Innovation’s ongoing research into texture and the sensory eating experience. This unique tool connects consumer needs, such as “satisfaction and gratification”, to the specific attributes that satisfy them – from airy and fluffy to brittle and crispy. Plus, to help food manufacturers worldwide speak the same language as consumers, the Texicon provides essential textural vocabulary in English, French, German, Spanish and Russian.
Antje Baumgarten, marketing manager, textural innovation, National Starch Food Innovation, said: “As consumer tastes grow more sophisticated, texture is an increasingly important purchase driver that food developers are well advised to consider. To thrive in today’s competitive marketplace, a product must deliver the experiential qualities consumers expect. Although every eating experience is highly individual, the Texicon brings us one step closer to helping manufacturers understand what makes consumers tick. This will ensure food developers are better equipped to create consumer-winning products that meet a broad spectrum of sensory expectations.”
Source: National Starch Food Innovation
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