Technical / White Paper

Testing texture in reformulated food

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Testing texture in reformulated food

Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators.

Understanding the impact on texture, and the potential implications of these texture changes, is crucial in ensuring new product launches aren’t a miss with consumers. So, what can manufacturers do? Consistent, objective measurement is vital for informing reformulation and new product development, in addition to maintaining high quality standards.