Experimenting with texture
Consumers are seeking out foods with unique textures, said Lynn Dornblaser, director of insights and innovation at Mintel.
With texture claims rising, she noted that a third of global food and drink products with these claims launched in the past year were described as crunchy, crispy, crusty, brittle or nutty and that consumers also are more likely to purchase bakery products and breakfast cereals described as crunchy.
In addition, combining multiple textures may enhance foods that consumers have become bored with.
“There’s a lot of potential to look at a multi-textural experience more than just one texture in a product, to really talk about the mix of textures to make a product more interesting and really elevate that experience,” Ms. Dornblaser said.
