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.