Texture is the new Food Trend for 2018
According to the latest report from Mintel, the leading market intelligence agency, engaging the senses through the use of textures in food and drink is the new secret trend of 2018.
Both food and drink manufacturers and consumers are recognising the importance of new experiences that foods and drinks can offer. The texture of what we eat, whether its ice cream, chocolate, cakes or bread, to name but a few, greatly affects our enjoyment of food.
Yes, food manufacturers, professionals, food scientists and chefs all realise that consumers obsess over flavours, but they also know that flavour alone, is not enough for consumers today. Sound, feel and the overall satisfaction that textures can bring to the palette will provide consumers with new experiences that can be shared with others.
Texture in food is becoming big business all over the world. According to Mario Francesco Batali, the American chef, writer, restaurateur and media personality using the word ‘crispy’ on a menu encourages people to order that dish faster than any other “clever adjective!”
20% of food and drink launched in Europe last year had a texture description, according to Mintel, that’s a rise from 17% in 2016. Texture can refer to those features of a food or drink that can be felt with the fingers, tongue, teeth or palate. All food have different textures, they can be crunchy, crispy, chewy, creamy, hard or soft and so on.
From a sensory point of view, the texture of a particular food is evaluated when it’s being chewed in the mouth, and the physical sensations it brings to your teeth and tongue; a term know as ‘mouthfeel’.
In Mintel’s report on Global Food and Drink Trends 2018, they say that “texture is the next facet of formulation that can be leveraged to provide consumers with interactive and documentation worthy experiences.” Their research shows that European consumers are open to trying new unusual textures in their food and drink. 37% of Spanish, 36% of Polish, 26% of French and 22% of German and 22% Italian consumers express interest in trying food and drink products with different and unique textures.
Some products that have been introduced to the consumer markets over the past year include soft drinks containing “juicy liquid jelly pieces”, chocolate biscuits with popping candy and ice creams containing candy pieces and biscuit chunks.
Mintel revels that in Germany, 40% of consumers would be open to using “cooking sauces that bring different textures to a meal”. Plus, 48% of Germans have already tried and enjoyed chocolate with unique textures.
Moving forward, it is important for food and drink manufacturers all over the world to start thinking and developing ways of creating exciting and unique new products that will turn ordinary foods and drinks into a magical and marvellous party in the mouths of their consumers. After all, the population is already expecting their food choices to appeal to a wider range of senses and this will only increase over time.
As Mintel’s Global Food and Drink analyst Kayta Williams says, “Texture will only become a more prominent feature in food and drink innovation in Europe. It is an especially important component for consumers who want a more tangible and interactive consumption experience. Products that appeal to multiple senses can provide consumers with escapes from the routine and stress of life, opportunities to make memories and generate share-worthy social media posts. The sound, feel and satisfaction provided by texture make it a trend to watch in 2018 and beyond.”
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This easy to use online facility provides useful guidance and information on the extensive Ragus manufactured range of functional sugar products and how they contribute to the appearance, taste and texture of foods, drinks and pharmaceuticals.
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