What texture innovations can we implement in foods and beverages to create more consumer-centric and in-demand products that encourage repeat purchases.

1. TEXTURES OF THE
FUTURE
Raphaëlle O’Connor, Ph.D.
info@inewtrition.com

2. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
2
The latest innovations are on
ingredients, packaging and
flavours. However, we are
missing texture innovations in
food.
We would like to demonstrate
the importance of investing in
texture at the onset of product
development activities.
Why?

3. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
The texture is a quality criteria important to most
consumers. It is foremost a sensory experience acting on
our visual, auditory and tactile perceptions.
Consumers tend to have an idea of what texture to expect
when we eat their food based on visual impact and past
references.
3
What is Texture?

4. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
Texture from a Consumer and Industry
Perspective
4
For consumers, texture
is an element that will
influence their
experience and
contribute to their
future food preferences.
For the industry,
investing in texture will
provide value
propositions that will
satisfy certain needs of
the consumers.

5. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
Each plant source has
different techno-functional
properties that can be used
in the industry.
Plant-Based Products: What Are Our Texture Options?
Plant
source
Techno-functional properties
Pea Foaming, film formation.
Soya Emulsifying, film formation.
Chickpea Emulsifying, foaming, gelation.
Mug bean Gelation, emulsifying.
Hemp Emulsifying.
Rice Gelation.

6. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
Food texture can be measured with:
 Rheology
 Texture Analysis We can study or mimic the act of biting using Texture Profile
Analysis (TPA).
6
Why we use these techniques?
In food innovation, is used to define the texture of the product.
This instrumental data will bring a deeper understanding of the structure, while consumer
analysis will bring a subjective analysis
Prototype: Textures of Plant-Based Products
We can describe the sample structure and flow behaviour.

7. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
Rheology measures
TPA is used to measure
Viscosity
Elastic
properties
Hardness Adhesiveness Chewiness
Case study# 1
Relationship Between Texture and Consumer Experience
Product Rheological test Effect on consumer experience
The strength of the gel is
related to the syneresis and
efficiency or yield of the
production.
Mimic Yoghurt
 Strength of gel
 Viscosity of smooth
cream

8. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
Product Rheological test Effect on consumer experience
The parameters are related
to the capacity of the
proteins to create a
network and to hold the
shape.
Mimic Meat
 Hardness
 Chewiness
 Adhesiveness
Case study# 2
Relationship Between Texture and Consumer Experience

9. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
Product Rheological test Effect on consumer experience
The flow determines how
homogenously the salad or
dish will be covered.
Dairy free dressing
 Viscosity
Case study# 3
Relationship Between Texture and Consumer Experience

10. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
Product Rheological test Effect on consumer experience
The capacity to hold the air
bubbles will influence if the
bread is light or dense.
High protein bread/
Wheat-free
 Strength, adhesiveness
 Crumbs size
Case study# 4
Relationship Between Texture and Consumer Experience

11. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
What Will Texture Studies Mean For Your Future Innovations?
MASTERING YOUR
PRODUCT
CHARACTERISTICS
BETTER
UNDERSTANDING
OF CONSUMER
PREFERENCES
INNOVATE WITH
LESS RISK TO
FAILURE
LAUNCHING A
PRODUCT WITH
MORE POTENTIAl
BETTER
UNDERSTANDING
OF CONSUMERS
PERCEPTION

12. Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
 We provide you with simple guidelines to find the right test.
 We offer strong knowledge on texture analysis.
 We carry out experimental analysis.
 We have experience in both texture analysis and rheology.
 We combine consumer science and instrumental data to achieve results.
Why Work With iNewtrition on Texture Projects?
The future of food will search for the best textures to delight, excite, surprise and make
consumers want more.
We can work closely with you (incl. remotely) to help you find the right textures for your
products of tomorrow.

13. What does success
look like to you?
info@inewtrition.com