24 Jul 2024 --- Diverse taste sensations, enhanced mouthfeel and demands for firmer texture are gaining ground as consumer expectations from F&B surpass flavor boundaries. Meeting culinary fusion and layered texture demands while simultaneously reducing sugar and fat in formulations is propelling ingredient innovations, as manufacturers eye a “delicate balance” between organoleptic properties, quality assurance and economic constraints. Experts say striking the proper balance between flavor and texture is crucial to ensuring a harmonious taste in product formulations.
