TIC Gums Launches Texture Revolution

NEW ORLEANSTIC Gums unveiled its Texture Revolution" lexicon of words devoted to the description of texture for solid, liquid and semi-solid foods at the IFT Annual Meeting and Food Expo, June 11-14.

The lexicon provides food scientists and developers with a more powerful way to plan the characteristics that will give food products improved consumer acceptance. Based on food sensory evaluations, the terms allow for greater precision for describing the right" textural attribute of food.

The lexicon, which already includes and more than 30 completed texture attribute maps, is an industry first that is available at zero cost to potential users.

We thought first of ways to benefit the industry and help developers get their ideas out of the lab and onto store shelves sooner than later," said Gregory C. Andon, president of TIC Gums. With over 100 years of experience, TIC Gums is uniquely qualified to develop and introduce a new and better way of articulating texture in food early in the development process."

TIC Gums experts spent months developing the textural traits and definitions. While the lexicon is a work in progress, there are already 78 separate terms with definitions applicable to the food science and development industry. The team at TIC Gums spent more than one year assigning lists of textural qualities associated with liquids, solids and semi solids. The evaluations included how products looked, behaved in different situations, and were experienced during all phases of consumption. The team spent hundreds of hours tasting, testing and mapping the first food attribute maps.

Food developers can generate significant innovation and product variety by focusing on the fundamental attributes associated with texture. Without a common language, an efficient way to develop or design food products was more challenging than needed. While flavor is well understood and described, texture was much less so. With more specific ways to communicate common understanding of desired experiences, better food products can be delivered more efficiently than before.