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Texturants Create A Better Mouthfeel in Dairy Foods

The mouthfeel of dairy foods matters. Suppliers provide tools to better communicate texture attributes during the product development process.
D. Berry
January 13, 2012
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Texture has always been an important attribute of foods and beverages. In fact, for some consumers, an adverse texture is enough for them to reject a food even before tasting it. This is because we not only use the sense of feeling in our mouths, or mouthfeel, to assess a food’s texture, we also create expectations of texture by visually evaluating a food.
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