Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators, understanding the regional differences in texture preferences provides invaluable insight into what drives purchase decisions for products such as yoghurt, soups, sauces and sweet baked goods. New research from Tate & Lyle and Qualtrics LLC reveals healthy-claims preferences, desired sensory attributes and major purchase deterrents, as well as starch formulation tips to help you tailor your products accordingly.
Read the white paper, ‘The Global Texturants Report’.
