Tate & Lyle and CP Kelco unveil new mouthfeel trends research for food formulation science
Industry-leading ingredient specialists Tate & Lyle and CP Kelco have released comprehensive research identifying novel approaches to texture optimization in food systems. Their collaborative report, developed with Kantar, examines emerging technological capabilities in manipulating food structure and mouthfeel properties.
Research methodology
The study employed a systematic analytical framework combining quantitative consumer data, expert interviews, and technical analysis of emerging formulation methodologies. This multi-modal approach enabled identification of key technological trajectories in texture science.
Technical innovations
The research identifies several significant developments in texture engineering:
• Structured aeration systems
Analysis reveals expanding applications of controlled air incorporation for texture modification. The report documents how precise manipulation of bubble structure and distribution can enhance perceived volume while creating novel mouthfeel experiences through strategically engineered porosity.
• Multi-phase stability
Researchers identified advancing capabilities in maintaining textural stability across varying environmental conditions. “Issues include ensuring maintenance of product safety, reduced shelf life, and nutrient loss. As temperatures rise, challenges such as melting, limpness, and souring increase, complicating manufacturers’ efforts to maintain expected mouthfeel,” the report notes.
• Sensory mechanics
The study establishes mouthfeel as encompassing multiple sensory dimensions beyond basic tactile properties. Technical analysis demonstrates successful formulations must account for visual appearance, auditory feedback, and dynamic textural changes during consumption.
Practical implications
Integration of expanded ingredient functionality through the Tate & Lyle-CP Kelco collaboration provides enhanced options for texture modification. Their combined portfolio now encompasses modified starches, specialized hydrocolloids, and nature-based ingredients including pectins and specialized gums.
Marina Di Migueli, Global Marketing Director Texturants and Proteins at Tate & Lyle, explains the technical significance: “Brands that succeed in the long-term will be those bringing new, exciting textures to market – and even more importantly, those that can anticipate and adapt to changes affecting taste and mouthfeel.”
The research indicates accelerating technical sophistication in manipulating food structure and sensory properties. Key areas for continued development include climate-resilient formulations, novel texture combinations, and enhanced stability systems.
For detailed technical specifications and methodology, see: https://shorturl.at/T8T3r
