Consumer desire for multi-sensory experiences and advancements in ingredient technology are pushing texture to the forefront.

Consumers are turning to specific flavors and textures to meet certain needs in 2026, according to data from Innova Market ...

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 ...

Children with Down syndrome prefer food with a crispy, oily mouthfeel and don't like brittle or gooey foods. But those preferences can lead to a less nutritious diet, according to new research.

A new study says the next generation of ‘health conscious’ products should focus on food texture to enhance the feeling of being full. Food texture is often an underestimated element in food design ...