Food and beverage companies are giving more attention to texture, in addition to flavor, to meet consumer demands. The sensation of eating, known as mouthfeel, has become a key aspect of food quality. Consumers are seeking out foods with specific textures, such as crunchier or gooier options.
New products have been developed to cater to these cravings, including air-whipped iced espresso and frozen but still soft and chewy candies. Companies like Puratos, which develops ingredients for chocolate and baked goods, have noted the importance of texture in food quality.
Further details on the growing importance of texture in the food industry are available from industry experts and companies involved in food development.
Drivers on the far Northwest Side will see some changes to their commute because of a new ramp closure. The Interstate 10 east entrance ramp south of the Loop 1604 interchange permanently closed at 5 a.m. Monday as construction continues on the Loop 1604 North Expansion Project. ...
Bob Mackie, the fashion designer whose visually provocative Hollywood style defined glamour for the 1970s — including putting Carol Burnett in some of her kookiest getups and Cher in her raciest ones — died Monday. He was 87. “He lived his 87 years to the fullest, fulfilling his ...
The Kennedy Center Board of Trustees is planning to propose adding President Donald Trump’s name to the facility’s exterior in recognition of his saving the building from its “precarious fiscal position,” according to a new court filing in a suit aimed at blocking the addition of...
