Delivering taste and texture in food and beverages [Report]

Taste is the number one purchase driver of foods and beverages, but it must fit with consumers’ other demands, including health, value for money, product quality, shelf life and attractive appearance. Meanwhile, taste overlaps strongly with texture, as mouthfeel and the way foods are broken down in the mouth can exert an enormous influence over how taste is perceived.

Main topics covered are:

Natural flavour trends across categories
Unusual flavour and texture combinations
Hybrid concepts in beverages
Balancing taste and texture in healthier food and beverages
Taste and texture in meat alternatives

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