The Power of Texture: A Key Ingredient for Exceptional Culinary Experiences

Textures are essential to an exceptional culinary experience, according to a study conducted by Ingredion. Whether it’s the satisfying crunch of fried chicken, the perfect stretch of mochi, or the delicious creaminess of yogurt, texture plays a vital role in consumer enjoyment.

According to the 2024 Texture Research Study, 79% of consumers agree—or are at least neutral—that texture determines overall satisfaction with food experiences. Further highlighting its impact, the research shows that most consumers will avoid eating a product if they dislike its texture.¹

More Than Just a Sensory Detail

Texture is far more than a secondary characteristic of food; it influences everything from satiety and eating pace to cultural preferences and emotional satisfaction.

For example, a crunchy food may require more chewing, which can slow down eating speed and give the body more time to feel full.

Additionally, the unique texture of a favorite childhood snack or a holiday dish can evoke strong emotions, making texture a powerful trigger for food-related nostalgia.

Texture also affects how we perceive temperature. A creamy soup may feel warmer and more comforting than a clear broth, enhancing the overall eating experience.

Culture, Sound, and Sensory Delight

Cultural preferences shape our texture expectations: what’s considered desirable in one culture might be off-putting in another.

Moreover, the sound of food—such as the crunch of a fresh apple or the snap of a crisp biscuit—can enhance our perception of freshness and flavor, making eating more enjoyable on a multisensory level.

Consumer Trends Are Shaping Texture Innovation

Evolving consumer demands and lifestyle trends are creating new opportunities for texture development.

As economic growth and urbanization lead to busier lifestyles, the demand for convenient solutions—like ready meals and delivery options—is on the rise.

This trend, combined with a growing preference for clean-label foods and multi-texture experiences, is pushing manufacturers to innovate.

Producers are now challenged to develop foods that retain their desirable textures—even after extended delivery times, reheating, air frying, or other preparation methods.

Meeting Expectations in a Changing Market

To stay competitive and meet evolving preferences, food manufacturers must focus on creating meals that deliver not only convenience but also rich, satisfying textures and flavors.

By ensuring that food maintains its quality through various preparation and handling processes, they meet the expectations of modern consumers—who seek both taste and textural satisfaction.

This focus on innovation and quality helps manufacturers stay ahead in a fast-moving and dynamic market.

¹ Ingredion 2024 Texture Research Report