As consumers increasingly seek healthier food options, texture has emerged as a crucial factor in determining a product’s success, according to ingredients supplier Ingredion. The company highlights that texture is almost as significant as flavor in shaping consumer preferences and perceptions of a product’s nutritional value.
Ingredion, which has developed a comprehensive approach to measuring texture through 274 attributes such as spongy, chewy, gooey, and creamy, believes the texture of food can significantly enhance its appeal, especially in healthier alternatives. Rob Ritchie, senior vice president of food and industrial ingredients at Ingredion, emphasized that texture complements many health-focused ingredients, creating untapped opportunities in the market.
Texture’s impact extends beyond just how food feels in the mouth; it also influences how quickly people eat, how satisfied they feel after eating, and even how nutritious they perceive the food to be. In fact, Ingredion’s research shows that over 50% of consumers would reject a product if its texture is unappealing. As food manufacturers reformulate products to meet the rising demand for clean-label and healthier options, maintaining the right texture remains a challenge, especially when removing ingredients that contribute to mouthfeel.
For example, in sauces and savory products, reducing or eliminating fat can diminish the creamy, indulgent texture that many consumers expect. To address this, Ingredion offers clean-label texturizers that can preserve the desired texture without compromising on health goals. In baked goods, using resistant starches allows manufacturers to create healthier products while maintaining the familiar texture of traditional items like bread, bagels, and muffins.
Ingredion’s renewed focus on texture and healthful solutions has led the company to invest heavily in technology and consumer insights, as well as expand its capabilities to offer more texture-based ingredients. With a $100 million investment in a new Indianapolis facility, Ingredion aims to provide even greater flexibility in its offerings.
The influence of texture extends to product labeling as well, with descriptive terms playing a significant role in consumer choice. According to Ingredion, up to 70% of a consumer’s preference for a product can be influenced by the way its texture is described. Lighter, less dense textures are often perceived as healthier, with 84% of consumers associating a light texture with health-conscious options.
Ingredion CFO Jim Gray noted that many of the company’s clients turn to them for help in creating or reformulating products, particularly when developing vegan, sugar-free, or high-protein options. By optimizing texture within these constraints, Ingredion helps brands meet the specific needs of their customers.
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