Tate & Lyle, a UK-based food ingredient solutions provider, has published a new report on the latest mouthfeel trends and opportunities this presents for food and drink brands.
The proprietary report, The Future of Mouthfeel, reveals trends and insights, offering key opportunities for brands and manufacturers.
This publication is a milestone in Tate & Lyle’s Mastering the Marvel of Mouthfeel campaign, launched earlier this year, highlighting the company’s expertise in texture and mouthfeel.
The latest report comes after Tate & Lyle’s merger with CP Kelco, a provider of pectin, speciality gums, and nature-based ingredients.
According to the food ingredient solutions provider, perfecting mouthfeel in food formulation drives consumer choice in food and beverages. Mouthfeel encompasses the texture and sensory experience of food, including how it looks, tastes, sounds, and feels.
This plays a crucial role in shaping the overall taste experience, influencing how consumers enjoy their favourite foods and drinks, London Stock Exchange-listed Tate & Lyle said.
In partnership with Kantar, the company identified nine key mouthfeel trends in the food and beverage industry, including hyper-crunch, mouthfeel mimicry, and climate-proof food.
The report explores these trends, along with additional factors influencing the industry. It also includes data, expert analysis, social media insights, and practical examples to inspire innovation and reformulation for brands and manufacturers.
Tate & Lyle and CP Kelco’s team combines advanced science and consumer insights to support brands across various categories. Their portfolio includes starches, flours, fibres, pectins, gums, and more, addressing customer needs such as cost optimisation, product renovation, and textural innovation.
Tate & Lyle Texturants and Proteins global marketing director Marina Di Migueli said: “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.
“Factors like climate change, busier lifestyles, and consumer demand for healthier alternatives will continue to drive product reformulations, and brands that actively work to keep their core products tasting great will thrive.
“The purpose of this report is to share our insights with our customers and to partner with them to master mouthfeel challenges and keep their brands successful.”
Last month, the British firm announced a partnership with Manus, a bio-alternatives scale-up platform, to increase access to natural sugar reduction solutions.
