|Tuesday, 26 June 2012 15:03|
How the Texture Revolution™ Used a Common List of Terms to Build a Texture System & New Product Line
In June, 2011 TIC Gums introduced the “Texture Revolution”; a common lexicon of terms designed to help articulate the qualities often associated with texture or “mouth feel” but more specific in the way that textural attributes were described. While everyone experiences food and beverages uniquely, agreement on how to designate texture and the mechanics of food and beverages was new. The Texture Lexicon™ from TIC Gums allowed food developers to give voice to the previously indescribable qualities of consumption not directly associated with flavor, but impactful nonetheless.
Since June, 2011, many companies and developers have used the Texture Attribution process to describe and map textures of existing products that they want to mimic or change. The common vocabulary provides agreement on what is most needed to design products that are accepted by consumers much more quickly than was otherwise possible. The deliberate design of texture early in the development process reduced the amount of time needed to take a new or revised product from the lab bench to the store shelf.
Sugar Reduction & Texture
Reduced or no sugar products are a challenge for developers as consumers everywhere want to improve their nutrition and health. Knowledge about the benefits of reducing sugar are well known. But the willingness to move away from fully sugared products to low or no sugar are usually hindered as few want to give up the flavor and satisfactory eating/drinking experience associated with sugar, even with the knowledge that reducing sugar is a benefit. Replacing the sweetness of sugar with artificial sweeteners is relatively easy. But there are very important textural attributes associated with sugar that must also be replaced, as these affect the way food/beverages are experienced or perceived.
Sugar contributes to product stabilization by thickening, binding, or film-forming. This complex combination of texture and the influence on the perception of sweetness makes the reduction or elimination of sugar more challenging than simply dropping an artificial sweetener into a product in place of sugar.
Using the tools available via the Texture Revolution, characterizing the basic attributes of sugar with control sugar levels, formulators have a process to measure and describe textural characteristics they want to copy or improve upon.
Utility of Texture Attribute Maps
With a texture map, designers have the opportunity to use gums and hydrocolloid systems to replace functional properties like thickness or adhesion. The process provides actionable feedback to food scientists early in development. With this information, food and beverage designers can make products that consumers will like sooner than had the process not been used.
Mapping Granola Bars, Syrup & Dessert Glaze
As a way to demonstrate how the attribution process can contribute to a positive outcome sooner than later, food scientists at TIC Gums used the Texture Revolution process to map the texture attributes of fully sugared granola bars, tea, and a dessert glaze.
The maps of the fully sugared products illustrated the attributes food scientists at TIC Gums needed to copy or mimic closely. Using hydrocolloids to replace the binding, texture and stability provided by sugar, low and reduced sugar versions of each were developed. “We showed with these three examples that the link between common language and the development of practical solutions was not only possible, but preferable,” said Greg Andon, president of TIC Gums. “We know that all eating and drinking experiences are individual, but with a common language and process, we identified the textural attributes we knew we would need to re-build in products that did not have sugar or where the sugar content was reduced.”
More than simply “clever marketing” the tools available to developers are practical time and other resource savers. The benefit to developers is faster acceptance of new products more readily than would otherwise be possible. The deliberate design of texture early in the process is a value-added step.
About TIC Gums
TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® has made TIC Gums the industry leader for more than 100 years.
Using Language To Build Texture