Lots of restaurants and food manufacturers offer plant-based meat alternatives.

Tate & Lyle's new report reveals mouthfeel trends, providing key insights for brands to innovate and optimise food texture.

Texture can significantly influence how we perceive taste, offering endless opportunities for culinary innovation. The appearance, aroma, and mouthfeel of food all contribute to the overall enjoyment.

The size and shape of the protein fibers influence the texture of the meat. The amount and identity of natural lipids – fats and oils – found within a specific muscle tissue can influence the protein ...

Stanford University engineers have developed a new AI model for food texture testing to improve the sensory experience of ...

So in short, no; categorically, red velvet is not a “chocolate cake.” The truth is, red velvet has a distinctive ...

According to federal guidelines, most refrigerated leftovers — including cooked turkey; gravy; traditional sides like ...

Sometimes the curds are small, sometimes big -- sometimes the cheese is super wet, other times, dry. Just why is cottage ...

Some have sensory differences, and are afraid of or even repulsed by a food’s texture. They may also be afraid of getting sick when eating certain foods. Other people with food anxiety worry about ...

Coleslaw may not be the most popular fast food side order, but some places do knock it out of the park. We review the ...

Pro Tip : The functional properties of composite flours can enhance the texture and sensory attributes of various baked goods ...