Food & Nutrition

Texture

Whether you’re formulating for indulgence, convenience or health, texture is central to consumer acceptability of food and beverage products.
The trend towards special diets like gluten-free, dairy-free and meat-free creates texture challenges, with few consumers willing to sacrifice the sensorial experience.
At IMCD Food & Nutrition, we have the ingredients and formulation advice to help you perfect the desired mouthfeel.
From thickening, suspending, gelling and foam formation, to shelf-life and freeze-thaw stability, we’ll support you in achieving the functionalities you require. We also have technical expertise in process optimisation, including rheology, shear and heat stability and emulsification. 

Get in touch to learn about our wide range of ingredients and formulation expertise to solve your texture challenges.

Products
Emulsifiers Hydrocolloids Starches
Gelling Systems Stabilisers  

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