Ingredion says the attribute, a growing part of its business, can impact how quickly people eat, their fullness and perception of the food’s nutritional value.

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

Achieving the perfect texture in plant-based foods is challenging. How can customisable solutions help manufacturers create ...

While health and wellness has been pursued as an avenue for growth in the food and beverage industry for the last several decades, the same may not be said for texture as a potent attribute.

Emerging research suggests there might be a link between the texture-tweaking agents and all sorts of health risks.

with returns expected in the high-teens to 20%, explained Rob Richie, Ingredion’s SVP of food and industrial ingredients in US and Canada. Texture will play a role across the five major food ...

With the rise in food adulteration, identifying genuine paneer ... While it’s designed to mimic the texture and taste of real paneer, it often falls short in terms of nutrition and freshness.

“Texture is very complimentary to a lot of the healthy things,” Rob Ritchie, senior vice president for food and industrial ingredients at Ingredion, said in an interview. “We think there’s ...