From first bite to swallow: the science of oral processing

White paper discussing how products deliver texture and mouthfeel during consumption.

Optimising textural, mouthfeel and flavour release profiles is a high priority for food and beverage product developers. Traditionally, this relies upon trial and error. But combining oral processing science with ingredient and processing knowledge provides a more focused approach. In this White Paper, Dr Pretima Titoria discusses the key principles, methodologies and benefits of oral processing.

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