Texture plays a huge role in the consumer's food and drink experience and often second only to taste, it can be the deciding factor in liking or disliking a product. From an industry perspective, investing in texture will provide value propositions that satisfy the needs of your consumers, so we need to be able to measure its success when developing or modifying products. How can we do this? Two ways: 1. Rheology: we describe the sample structure and flow behaviour. 2. Texture Analysis: we study or mimic the act of biting using Texture Profile Analysis (TPA). It's important to combine the instrumental data which brings a deeper understanding of the structure, with a consumer analysis to provide a more subjective perspective. We have a full deck on texture studies for food innovation and are happy to discuss in the context of your brand or #npd plans. Reach out to discuss: info@inewtrition.com or send me a PM on LinkedIn.

1. TEXTURES OF
THE FUTURE

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2
The latest innovations are on
ingredients, packaging and
flavours. However, we are
missing texture innovations in
food.
We would like to demonstrate
the importance of investing in
texture at the onset of product
development activities.
Why is
innovation
in texture
important?

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The texture is a quality criteria of key importance to many people. It is
first and foremost a sensory experience acting on our visual, auditory
and tactile perceptions.
Consumers tend to have an idea of what texture to expect when they
eat their food based on visual impact and past references.
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What is texture?

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For whom is texture important?
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For the consumers,
the texture is an
element that will
influence their
experience and
contribute to their
future food
preferences.
For the industry,
investing in texture
will provide value
propositions that
will satisfy the
needs of the
consumers.

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Stages of
Consumer
Experience
1. Pre consumption, research on the products.
2. Purchasing, choosing the
product.
3. Consumption, involving all senses.
4. Post consumption, sharing the experience.
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Follow our design thinking and consumer-centric
approach to develop the products of the future.
6
Empathise
Observation
surroundings
Test
Consumer test &
market launch
<
Prototype
Creating the
solution
Ideate
Brain storming
on how to solve
the problem
<<<<<<<<<<<<
<<<<<
Define
Identify the
problem

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Empathise
Observation
surroundings
Where is the industry now?
 We live in a connected world.
 We aim to face challenges together.
 We want to provide enough food for everyone.
 We desire to succeed while respecting environments, cultures
and traditions.
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Stage One

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<<<<<<<<<<<<<
<<<<
Define
Identify the
problem
How can we move forward?
 Make it to our mission to find new food sources and
introduce them to the market.
 Promote customer preferences and reinforce research
on protein plants rather than animal sources.
 Create new textures to enhance the consumer’s
experience.
 We are convinced, that plant proteins are the food
source of the future.
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Stage Two

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Ideate
Brain
storming on
how to solve
the problem
What is your goal?
 Provide the consumer with a
positive experience.
 Gain the loyalty of our customers.
Preference Dislike
How can we achieve it?
 Choose the right texture and
flavour.
Stage Three
Which challenge do we face?
 Plant-based products rising to the
challenge of creating an experience
through textural properties and
visual impact.

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Each plant source has
different techno-
functional properties that
can be used in the
industry.
What plant sources are available for creating textures?
Plant
source
Techno functional properties
Pea Foaming, film formation.
Soya Emulsifying, film formation.
Chickpea Emulsifying, foaming, gelation.
Mug bean Gelation, emulsifying.
Hemp Emulsifying.
Rice Gelation.

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Stage Four
<
Prototype
Creating the
solution

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Food texture can be measured via two processes:
 Rheology
 Texture Analysis We can study or mimic the act of biting using
Texture Profile Analysis (TPA).
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Why do we use these techniques?
In food innovation, WHAT? is used to define the texture of the product.
This instrumental data will bring a deeper understanding of the structure,
while consumer analysis will bring a subjective analysis
Prototype: Textures of Plant-Based Products
We can describe the sample structure and flow
behaviour.

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Let’s look at some case studies to examine the
relationship between texture and the consumer
experience.
Product Rheological Test Effect on the
Consumer experience
The strength of the gel is
related to the syneresis and
efficiency or yield of the
production.
Mimic Yoghurt
 Strength of gel
 Viscosity of smooth
cream
CASE STUDY 1

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Let’s look at some case studies to examine the
relationship between texture and the consumer
experience.
Product Rheological Test Effect on the
Consumer experience
The parameters are related
to the capacity of the
proteins to create a network
and to hold the shape.
Mimic Meat
 Hardness
 Chewiness
 Adhesiveness
CASE STUDY 2

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Let’s look at some case studies to examine the
relationship between texture and the consumer
experience.
Product Rheological Test Effect on the
Consumer experience
The flow determines how
homogenously the salad or
dish will be covered.
Dairy free dressing
 Viscosity
CASE STUDY 3

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Let’s look at some case studies to examine the
relationship between texture and the consumer
experience.
Product Rheological Test Effect on the
Consumer experience
The capacity to hold the air
bubbles will influence if the
bread is light or dense.
High protein bread/
Wheat-free
 Strength, adhesiveness
 Crumbs size
CASE STUDY 4

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Stage Five
Test
Consumer test &
market launch

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What will texture studies mean for your future innovations?
MASTERING YOUR
PRODUCT
CHARACTERISTICS
BETTER
UNDERSTANDING
OF CONSUMER
PREFERENCES.
INNOVATE WITH
LESS RISK TO
FAILURE.
LAUNCHING A
PRODUCT WITH
MORE
POTENTIAL.
BETTER
UNDERSTANDING
OF CONSUMERS
PERCEPTION.

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 You will receive guidance and guidelines to find the right test for your
product(s).
 You will learn about texture analysis from experts in the field.
 You can have help carrying out experimental analysis for your products.
 You will have access to our extensive experience in texture analysis and rheology
that we can personalise to your business.
 By combining consumer science and instrumental data, you will gain a complete
overview of texture from multiple perspectives.
What you will gain when working with us?

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The future of food will involve searching for the best textures to
delight, excite and surprise, and result in repeat consumers.
Our knowledge on Texture Analysis and Rheology will help you to
find the right textures to develop your products of tomorrow.
Test your prototypes with iNewtrition.

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Clean-Science
Innovation with
iNewtrition
Á-la-carte
technical
support
Nerdy details
& nuggets
Integrated
to your team
Granular
& Modular
Remote working
available globally
24/7
Product
Development
reinvented
Raphaëlle
O’Connor
+353876765112
info@inewtrition.com
www.inewtrition.com
What would
success look like
for you?