Preserving Food Texture from Production to Consumption
When describing food, customers have always used color, size, and taste as the central defining attributes. In conversation, a food item can be characterized as sweet, bitter, sour, spicy, firm, tender, or as colorful. One primary physical attribute almost always gets ignored, even though it is the best possible way to define how a food item feels in the mouth. That attribute is texture. Importance of Food Texture for The Consumer’s Experience Texture in food, much like texture in clothing, is determined by how an item feels on touch (this time in the mouth), hence variations like crunchy, squishy, rough, soft and [...]
