Texture testing has practical uses among a diverse range of food types such as baked goods, confectionaries, cereals, dairy, snacks, fruit, vegetables, meat, poultry, fish, gelatins, pasta and even ...

There is a very narrow range of textural characteristics that are associated with bakery products — consumers expect certain things when it comes to the way these products feel and behave when eaten.

From gel garnishes to bubble tea, novelty gels offer exciting new textures for multisensory culinary experiences. However, performing textural magic isn’t easy and requires careful choice of ...