What truly sets a winning food or beverage apart? It's the texture — the way it feels, performs and delivers a satisfying eating experience. In the latest from our Texture EquationSM series, go behind the scenes with the experts who turn formulation challenges into products consumers prefer and brands rely on.
Watch Elevating every bite: Where science meets experience to see how application and formulation expertise, along with culinary creativity, come together to create unforgettable experiences that are scalable, market-ready and aligned with what consumers want most.
Why is texture the make-or-break factor in product success?
Texture isn’t just a detail — it’s a decision-maker. “If texture isn’t working, consumer preference quickly erodes,” says Didem Icoz from Ingredion’s Applications team. And she’s right. Whether you’re cutting sugar, adding protein or boosting fiber, if the texture doesn’t deliver, the product won’t either.
This is especially true when reformulating beloved products into healthier versions. That’s why our teams obsess over texture from every angle — formulation science, sensory perception and culinary execution. It’s not just about making food healthier. It’s about making healthy food consumers genuinely prefer.
Real-world testing, real-world impact
Let’s talk about food delivery. You know that moment when your vegetarian burger arrives a little too soft, your fries are soggy or your milkshake’s gone grainy? Janet Carver, who leads our Culinology® team, knows it well. “Home delivery is one of the biggest areas where texture fails,” she says. Her team has worked with major fast-casual chains to fix those exact issues — from improving shake consistency and to enhancing the texture of plant-based burgers.
And it’s not just about fixing problems. It’s about anticipating them. Our culinologists are embedded across regions, bringing authentic culinary insights to every project. That means we’re not just trend-aware — we’re trend-forward.
Sensory science: The human side of texture
Ingredion’s Sensory team brings a scientific lens to texture evaluation using principles from psychology and physiology to simulate how consumers experience food. Their innovative temporal texture evaluations track how texture changes throughout the eating process—because texture isn’t static. It evolves with every bite, chew and swallow. Instead of focusing on a single moment, this approach captures the full journey of texture over time, helping us understand what makes a yogurt feel just right or a snack especially satisfying.
How do cross‑functional teams turn formulation challenges into solutions?
Texture innovation doesn’t happen in isolation. It’s a cross-functional effort involving formulation expertise, sensory testing and culinary creativity. One standout example is Ingredion’s global cocoa reduction initiative. Faced with unstable cocoa supply and rising costs, the Applications team developed a portfolio of solutions that reduce cocoa by up to 30%, save up to 12% in costs and lower carbon emissions — all while maintaining flavor, texture and color.
How does global collaboration bring the Texture EquationSM to life?
Powered by a globally connected Product Development & Food Design team, we turn regional insight into consumer‑preferred products that scale. This is the Texture EquationSM in action — three pillars working in concert: insights‑driven expertise, technical mastery and comprehensive solutions. This approach solves real‑world challenges, from reformulating for health without sacrificing mouthfeel to improving delivery resilience and optimizing cost and supply risk, so brands can launch foods and beverages that consistently deliver unforgettable eating experiences and measurable marketplace wins.
Meet the experts
Related content and resources
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