Texture remains a key element of standout product development. Differences across regional preferences are expanding the trend into formats, such as drinkable jellies and aerated dairy.

FoodIngredientsFirst speaks to key suppliers on how texture can be tapped to elevate sensorial experiences in addition to accentuating the nutritional profile of successful offerings.

“Texture can be a great way to add differentiation to a product line and appeal to young food explorers,” says Neil Morrison, head of global sales technical services at CP Kelco.

CP Kelco has further investigated how consumer market variances are influencing texturizing innovation this year.

“For example, in Latin America, our internal trend experts tell us that local sources of plant-based dairy alternatives tend to be richer in texture using cashew and coconut to more closely resemble the region’s preference for full-fat dairy.”

“In the Middle East and Asia, our experts tell us that conventional energy and functional drinks are being reinvented as concentrated drinkable jellies.”

A thinner mouthfeel is preferred in Southeast Asian beverages that also contain suspended fruit bits or quinoa. “Even China’s popular ambient drinking yogurts have evolved from a thick texture to a thinner one to meet newer PET bottle packaging,” notes Morrison. 

To accommodate these regional preferences, CP Kelco developed Kelcogel DF Gellan Gum, a dual-function ingredient that adds suspension and stabilization power for proteins and insolubles as it also helps formulators create a thick or thin mouthfeel.

Texture modification is also essential to supporting manufacturers’ cost-saving efforts. In India, Morrison highlights that adding texture allows manufacturers to reduce actual fruit content in fruit drinks while still delivering satisfying mouthfeel.

“In Europe, bubbles and foam are attention-getters,” he remarks. “A foamy, mousse-like texture can seem indulgent to consumers while helping to save money just by whipping air into a formulation.”

Aerated dairy and clean label starches
Aerated and whipped products are now trending within the dairy space. Aerated quark products are one example of this, highlights Sebastien Baray, hydrocolloids business development manager at Cargill.

“Creating a great aerated product is possible through the clever combination of proteins, texturizers and starches, which is an ongoing development area for our teams,” he notes.

Cargill currently offers corn-based and potato-based texturizing options under its SimPure banner. 

“SimPure based on corn is a great thickening starch for sauces and ready meals, while SimPure based on potato is particularly suitable for meat and meat alternative applications,” details Fiona Barnett, business development manager food starch at Cargill.

“We are expanding the SimPure range to include tapioca-based, label-friendly starches. These starches already show promise in achieving excellent mouthfeel in dairy applications.”

Cargill has been testing tapioca-based SimPure in a dairy dessert to deliver chilled stability functionality as well as a creamy texture for mouthfeel. 

The manufacturer has also created a SimPure starch for a set gelled texture, which is suitable for flans and more traditional French gelled desserts.

Nutritionally functional textures
Texture is becoming an important driver in better-for-you snacks. “There is also more and more demand for products that offer added health value, in addition to great taste and texture,” flags Dr. Dorotea Pein, head of product management at Hydrosol.

“Right now, for example, we’re working with our sister company SternVitamin on a clean label ice cream enriched with vitamins and minerals, which supports the immune system,” she adds.

“Special plant fibers, on the other hand, improve mouthfeel. A positive side effect is that, depending on the dosage, the use of the fibers can even result in high-fiber content on the product.”

Noting consumers’ desire for holistic health and the rising importance of texture, Taura Natural Ingredients has introduced cold-molded snack technology. 

“Combining fruit pieces or pastes with cereals and even active ingredients in a cold process, can create exciting healthy and fortified snacks with great taste and a light crunch,” details Liesbeth Buffels, global marketing manager inclusions at Taura.

Buffels lists examples of ways health properties can intersect texture innovations: “Protein bars can combine crunchy nuts or vegetables with soft chewy fruit for a healthy and exciting eating moment. A fruit layer on a bar can add a different textural dimension when paired with a crunchy base.”

In other nutrition-boosting ingredient launches, CP Kelco has recently released Nutrava Citrus Fiber, a “next-generation” ingredient that adds texture and supports dietary fiber intake. 

“One of its many applications is fruit-flavored drinks, wher it adds texture and a full-bodied mouthfeel even when fruit pulp and sugar content is reduced,” adds Morrison.