To make healthy food taste good, texture is key

As food manufacturers launch a dizzying array of products addressing consumer demand for health and wellness, few characteristics are as valuable in increasing their chance of success in the market as texture. The attribute impacts everything from the food's appearance and mouthfeel to how it tastes and its overall likeability. Ingredion has a proprietary dictionary and methodology of measuring texture using 274 terms or attributes, such as spongy, sticky, gooey, firm, chewy, juicy, flaky and creamy.