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Global customers crave texture, challenging companies to make crispier, gooier, chewier foods
Food makers are adding layered textures to snacks and drinks as Mintel says 59% of new U.S. packaged foods lacked textural claims this year.
- Texture is having a 'crunchy, gooey moment' in the food industry, with manufacturers prioritizing 'mouthfeel'—the food science term for how something feels in the mouth—to boost consumer satisfaction and repeat interest.
- While texture has been integral to eating for centuries, interest has exploded in recent years, said Jenny Zegler, principal strategist for food and drink at Mintel. The Cronut sparked this modern fascination with complex physical experiences.
- Illinois-Based ingredient provider Ingredion, which operates 35 food labs worldwide, developed starch-based coatings that keep french fries crispy for 30 minutes and is extending the time to 45 minutes.
- McDonald changed its McCrispy recipe this year after customers said the strips weren't crispy enough, while Ferrara launched Nerds Juicy Gummy Clusters last year, adding liquid centers to heighten sensory engagement.
- Mintel found 59% of packaged foods introduced this year lacked textural labels despite high consumer demand. Companies must improve packaging to explain physical properties and address texture needs across all age groups.
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15 Articles
15 Articles
The IndependentReposted by 
The Independent (US)
The Independent (US)The secret reason your favorite foods are getting crunchier and gooier
Want more crunch when you munch or goo when you chew
·London, United Kingdom
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Coverage Details
Total News Sources15
Leaning Left9Leaning Right1Center4Last UpdatedBias Distribution64% Left
Bias Distribution
- 64% of the sources lean Left
64% Left
L 64%
C 29%
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