Texture & Mouthfeel

When it comes to launching a new product, texture, stability and mouthfeel are vital. Leatherhead has incomparable expertise in understanding the rheological properties of ingredients and products, as well as their processing, stability and sensory attributes.

A taste of things to come

The combined expertise of our rheologists, product developers, microscopists and sensory scientists means we can offer innovative solutions to deliver stable products with desirable textural and mouthfeel attributes as part of:

  • Product development for healthy products (low-fat, low-sugar and low-salt)
  • Manipulation of critical textural attributes such as creaminess, crispiness, crunchiness, thickness/smoothness and meltability
  • Manipulation of texture-flavour interactions
  • Evaluation of effect of processing conditions on structure development
  • Troubleshooting problematic textural and stability issues
Improving the texture and mouthfeel.
Analysing the texture of foods.