Food texture
Food texture defines its eating experience. It is a key driver of consumer taste and preferences in the consumption of different products (Steele et al. 2015). Discerning customers and food preparers have known this fact since the beginning of food preparation. Today, many manufacturers describe the food texture in the packaging of their products to help discerning customers to make a decision that is consistent with their preferences and likings. The phenomenon plays an important role in influencing sales such that organizations have created technical and business expertise in food texture optimization (Werthmann et al. 2015). Using well-structured and multidisciplinary tools, these experts execute their mandates meticulously to come up with food items that match their packaging descriptions. The entire work has elements of culinary artistry, food science, sensory science, and an understanding of consumer behavior.
Three general food types
In this paper, some of the food items available in the market were identified and categorized according to the description of their texture in the packaging. Notably, three general food types were identified, and examples in each category were given. The three broad categories are cakes, pastries, and sweets/candies. In each category, 19 examples of foods were given. The texture of each item, as seen in its packaging, was indicated. Although there are many adjectives for describing their texture, most foods shared the same terms, an indication that some tastes are more popular than others. For example, many of the food item’s texture was described as “soft” in their packaging, a possible indication that this is popular among consumers. The table containing these food items, their classification, and texture are provided in a separate Excel sheet included with this submission.
Reference List
- Steele, CM, Alsanei, WA, Ayanikalath, S, Barbon, CE, Chen, J, Cichero, JA, Coutts, K, Dantas, RO, Duivestein, J, Giosa, L & Hanson, B 2015, ‘The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review’, Dysphagia, vol. 30, no. 1, pp.2-26.
- Werthmann, J, Jansen, A, Havermans, R, Nederkoorn, C, Kremers, S & Roefs, A 2015, ‘Bits and pieces: food texture influences food acceptance in young children’, Appetite, vol. 84, no. 4, pp.181-187.