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Responding to trends with texture

Texture makes foods and beverages vividly memorable and enjoyable. It's in line with taste in defining the eating and drinking experience, sparking greater innovation among manufacturers. 

At Ingredion Idea Labs™ innovation centers, the experts of the Texture innovation springboard have been helping customers develop innovative chewiness, crunchiness, creaminess, body and mouthfeel tailored to their consumers’ evolving preferences for nearly two decades. Today we’re using groundbreaking research in consumer mouth behaviors to develop new ingredients and processes to help solve your latest texture challenges.

Working together

From perfecting a multi-textural cupcake—one that delivers a tender crumb, a creamy icing and a crunchy sprinkle in close succession—to creating a next-generation vegan cheese, we’re collaborating with you to shape the future of texture.

Throughout our Ingredion Idea Labs global innovation network, we are breaking new ground in:

  • Advanced gelling and thickening solutions made possible by our DIAL-IN® Texture technology
  • Expanded toolbox of hydrocolloids and texturizing fibers
  • New synergies between our extensive sweetener and starch portfolios

You get to market faster with DIAL-IN® Technology, our proprietary five-step approach to achieving the right textures and sweetness in your products. Another time-saving tool is our Texture Robotic Experimenter, or T-REX® automated rheology lab, with which we can develop new solutions and functional systems 10 times faster than with traditional methods.

Unleash the power of texture—and all it can do for your products.

The texture experts at Ingredion Idea Labs innovation centers look at the eating experience through consumer mouth behaviors, defined by industry-leading research. Here’s how Americans, for example, can be classified by their eating styles:

Chewers – 43%*

Crunchers – 33%

Smooshers – 16%

Suckers – 8%

* Percentages represent the number of U.S. consumers surveyed who identified with a particular eating style

We know that a distinctive crunch means “fresh” to a Cruncher, and decadent creaminess feels like “shutting out the world” to a Smoosher. Working with our team, you’ll use insights like these to target your products and line extensions to the exact way your consumers prefer to eat.

You’ll also find new keys to personalize the experience of consuming your brand. Using our extensive consumer research, we might analyze a “day in the life” of your target consumers, identifying such things as what food or beverage experience they wake up thinking about.

We uncover opportunities for innovation at every stage of our problem-solving journey with you. And our CONSUMER-CENTRICITY design approach ensures that texture comes to life in products tailored to your consumers’ deep-seated wants and need.

Through our focus on applied research, we’re pushing the boundaries of ingredient science, revealing the true potential of ingredients in your formulations.  While we’re designing new ingredients, we keep your consumer clearly in mind, taking every step to ensure the integrity of your product. That’s the key to the crunchy, crispy, soft or creamy eating experience that will build preference and loyalty for your brand.

Here are just a few of the ways you can meet the trends with our texture innovations.

Affordability advances.

Cheese is a vibrant growth segment in many parts of the world, and countering rising costs is of great concern. Ingredion’s experts integrate multiple capabilities to optimize our new cheese solutions, using consumer insights and deep formulation, applications, sensory and CULINOLOGY® expertise to delight consumers and overcome the challenges of formulation, processing and scale-up.

In 40%-casein-reduced imitation mozzarella cheese, for example, PRECISA® 600 systems and GEL ‘N’ MELT® starch can help you achieve good firmness, shreddability and stretchability for pizza and other cheese applications. At the same time, PRECISA® 600 series solutions deliver the emulsification and water-holding capacity you need to achieve process efficiencies and reduce product defects. And there’s a PRECISA® solution for block and slice cheese as well as cheese spreads and sauces.

Sensory innovation.

Consumers everywhere are enjoying snacks—from tender, delicate crispy textures to snapping or shattering crunchy textures and in between to a new region we call CRINCHY™ textures. More than half of consumers (51%) report that they eat snacks at least twice a day. More than a third of consumers say they’re snacking more frequently than they were two years ago[1]. And what they’re snacking on is changing too. In salty snacks, for example, consumers seek multi-textural experiences, including different levels of crunch in one product[2].

Clean, simple and sustainable.

Beverages are another application where texture characteristics have caught people’s attention. As the exclusive distributor for Gelymar in North America, we are helping customers use our PRECISA® carrageenan solutions to achieve unique textures in sustainable beverages. Our experts are also innovating to put a new twist on alcoholic beverages—a segment poised for growth in many regions.


[1] The Snacking Occasion consumer Trend Report, Technomic, Inc., 2014
[2] Voice of the Consumer: Texture and Salty Snacks, conducted by The Cornell Group for Ingredion, March 2014






Notched band content:

Crunchers, chewers infographic

Recommended additional content or assets:

DIAL-IN® video

Mouth behaviors quiz detail page


NOVATION® success story video detail page

Clean label i2s brief

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