“Growing Demand for Clean Label, Plant-Based, and Multisensory Food Products”
- The rise in health-conscious consumers is accelerating demand for clean-label food products with minimal artificial additives, driving innovation in natural food texturizers like starches, gums, and pectins
- Increased consumption of plant-based and vegan products is creating demand for texture modifiers that replicate the mouthfeel and structure of meat and dairy
- Food manufacturers are enhancing the sensory profile of products, using texture to differentiate and improve consumer satisfaction, particularly in bakery, dairy, and snack foods
- For instance, in January 2024, Ingredion Incorporated launched a new line of plant-based texture systems designed to improve the creaminess and stability of dairy alternatives
- This trend indicates a broader industry movement toward sensory-driven food innovation aligned with health, sustainability, and consumer experience
