Mastering mouthfeel in food and beverage formulation

Mouthfeel represents the texture and sensation experienced when consuming food and beverages.

It encompasses how food looks, tastes, sounds and feels, and is fundamental for the overall sensorial experience. Research by Kantar shows that a positive consumer experience with taste and texture leads to brand loyalty, making mouthfeel an essential part of formulation.¹

But getting mouthfeel right requires technical expertise, knowledge of texture science, consumer insights and sensory capabilities. In addition to taste and texture, today’s consumers increasingly expect additional attributes from their food and beverages, such as cleaner labels with recognisable ingredients and evermore convenient, affordable options.

So how can formulators leverage the latest insights and ingredients with science and sensory expertise – and nail mouthfeel?

Key trends driving mouthfeel

In a recent Spotlight On broadcast, ’Mastering Mouthfeel: Be the brand that’s always on the shopping list‘, experts from Tate & Lyle and Kantar unveiled insights from a comprehensive global study – designed to inform the future of mouthfeel formulation – and showcased the best solutions in this exciting area.

From the next iterations of clean label, plant-based diets and novel taste sensations to emerging sensorial experiences in F&B, the Mouthfeel Masterclass explores how innovations are being shaped by shifts in lifestyle, economic pressures and climate change.

Here’s a preview of the three case studies unveiled in the Masterclass, that link consumer insights key formulation challenges.

1. Nourishment 2:0 / Next-gen naturality

Whether it’s snacks, everyday meals, desserts and treats, or meals for special occasions, consumers expect more from their packaged goods – high protein, lower sugar, simpler labels – without compromising on the sensory experience.

The Nourishment 2:0 trend is driven by consumers wanting cleaner labels and ‘naturally Better-For-You’ options made from more natural ingredients such as nuts, grains and fibre-rich foods packed with natural benefits, as well as taste and texture qualities. Recent research shows that 72% of consumers value recognisable ingredients and perceive ‘more natural’ as being ‘healthier’.²⁻³

As the shift towards cleaner eating evolves, ‘next-gen naturality’ is about marrying consumer accepted ingredients with convenience and affordability.

Mastering mouthfeel is a key element when finding new ways to optimise, reformulate and innovate tastier, healthier and cleaner-label foods that consumers will love.

The Mouthfeel Masterclass demonstrates how to remove gelatine from yoghurt and reformulate to retain the same indulgence and creaminess that consumers love – all while keeping the product as natural as possible.

By mapping the optimal starches, science and sensory experts demonstrate how to reformulate more accurately and deliver a differentiated product to market more quickly, increasing commercial success.

2. Hyper-crunch

Consumers increasingly seek stimulation with their food and drink from textures and flavours that deliver bold, loud and crunchy experiences. Enter ‘hyper crunch’, the next generation of crunch, snap and sound.

This trend sees crunchy snacks paired with sweet, umami and spicy flavours in increasingly more unusual combinations for stimulating, novel experiences.

Here, reformulation and innovation are driven by consumers’ growing expectations that products meet dietary preferences, such as gluten-free. Today’s consumers associate gluten-free with other lifestyle and dietary trends such as weight control and digestive health.

As consumers continue to demand more gluten-free options, including crunchy snacks which are as delicious and satisfying as their original counterparts, the gluten-free market has soared. This has further propelled gluten-free into the mainstream, underscoring its relevance in the market.

However, creating gluten-free snacks that deliver the expected sensory experience – that crucial crunch – remains a key challenge for formulators.

In the Mouthfeel Masterclass, scientists from Tate & Lyle demonstrate how leveraging innovative ingredients and mouthfeel science can provide elasticity to gluten-free dough to create snacks and crackers with a range of potential textures and superior nutrition profiles.

3. Blissfully boosted

In a world where consumers seek new experiences, innovative textures are in high demand. As consumers take an active approach to holistic health, they expect their food and beverages to deliver range of functional health benefits – all while tasting great.

In recent years, gummies have soared in popularity as a fun and convenient way to deliver vitamins and minerals that support benefits such as sleep, relaxation and focus. Gummy products must also provide a pleasurable flavour and mouthfeel, and deliver on clean-label expectations.

However gummies can be high in sugar and contain animal-based gelatine, neither of which align with consumers’ healthy choices. The challenge? Creating a gummy without gelatine and with reduced sugar while increasing the overall texture and mouthfeel.

The Masterclass demonstrates how the right combination of ingredients can enhance softness and allow breakdown in the mouth, while delivering a healthier product that aligns with plant-based preferences.

Mouthfeel Masterclass: Watch on Demand

As a global leader in extraordinary food and drink experiences, Tate & Lyle’s market-leading mouthfeel portfolio is perfectly positioned to support manufacturers in meeting the global consumer demand for tastier, healthier and more sustainable food and drink.

Its cutting-edge mouthfeel science and insights on the future of food is designed to deliver superior value to its customers, helping formulators unlock innovative and novel experiences that consumers will love.

The Mouthfeel Masterclass is all about finding ways to optimise, reformulate and innovate products to deliver tastier, healthier and cleaner-label food and help formulators achieve success in the market.

Dive deeper into the insights behind the case studies by registering to watch the ’Mouthfeel Masterclass: Be the brand that’s always on the shopping list’ and discover why mastering mouthfeel is critical to unlocking taste and making brands thrive in the future of food.

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