){kind=logo}
)
){kind=logo}
Why Texture Matters More Than You Think in Snack Development
While flavour often takes centre stage in snack innovation, texture is proving to be just as crucial, if not more so, in shaping the overall sensory experience. According to experts from Tate & Lyle, texture directly influences how and when flavour is released in the mouth, meaning it can elevate or undermine a product’s appeal. In healthier reformulations where sugar, salt or fat is reduced, the balance between flavour and mouthfeel becomes even more important.
Whether it’s recreating the crisp snap of a classic chip or introducing new textures with bold flavour pairings, the most successful snacks today are those that strike the right harmony between the familiar and the unexpected. For brands navigating the demands of health-conscious consumers without compromising indulgence, texture may be the differentiator that keeps them coming back.
)
)
)
)
)
)
)
)
)