White Paper
Testing texture in reformulated food
![Testing texture in reformulated food](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/foodnavigator.com/product-innovations/testing-texture-in-reformulated-food/9395430-1-eng-GB/Testing-texture-in-reformulated-food.jpg)
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.