Click to share on Facebook (Opens in new window) Click to share on X (Opens in new window) Click to email a link to a friend (Opens in new window) Click to share on LinkedIn (Opens in new window) When ...

MARTIN: Ever bite into a yummy-looking apple only to be rewarded with a chunk of nasty, mealy pulp? MARTÍNEZ: Oh, my God. If I expect crisp and instead get squish, it's a bad, bad deal (laughter).

Food texture influences the eating rate (ER) and energy intake from ultraprocessed foods (UPFs), a small randomized, controlled trial showed. Over a 14-day period, participants consuming a UPF diet ...

CHICAGO — Texture is something one does not think about when eating, unless it’s off. It’s an attribute that is more than mouthfeel and incorporates how food dissolves in the mouth and how it’s tasted ...

Worldwide, consumers are increasingly including plant-based products in their diets, often for reasons of health, animal welfare or sustainability. However, expectations of plant-based alternatives ...

Trends in the food and beverage industry are always evolving, but consumer demand for healthy, delicious and sustainable food remains. Health concerns are more prominent than ever in today’s market.

ORLANDO, FLA. — Texture deserves to stand side by side with flavor as a driver of consumer preferences. That was the case made by Jame P. Zallie, president and chief executive officer at Ingredion Inc ...

Gummy candy has a distinctly chewy texture, but there's a better name for that texture than simply calling it gummy. This is ...

Ingredion’s recently created $2.4 billion global texture and healthful solutions segment allows it and the manufacturers with which it works to tap into trends with higher selling prices and margins, ...