“Exploring the Critical Role of Texture in Food Innovation Amid Rising Demand for Delivery and Convenience”
Two years ago, Popular Science proclaimed that texture is the final frontier in food science. The publication highlighted how the significance of texture has often been overshadowed by taste and aroma. However, with the rapid rise in demand for restaurant food delivery and prepared meals in grocery stores, both consumers and food operators are beginning to acknowledge the critical role of texture.
Consider the remarkable growth trajectory. Research from Technomic predicts that food delivery will expand by 12% annually over the next five years. At the same time, the prepared foods sections in supermarkets have experienced double-digit sales growth, as reported by Nielsen Fresh. This fast-paced growth has prompted food scientists, manufacturers, suppliers, and packaging providers to seek innovative solutions and adapt their research and development strategies to preserve the texture and integrity of food products. As a result, the global food texture market is anticipated to grow at a compound annual growth rate of 6.2% from 2017 to 2025, according to Progressive Markets.
Aaron Edwards, Ingredion’s regional platform lead for starch texturizers in North America, explained to Food Dive that this growth is logical but also brings greater challenges for the industry. “The ‘food anywhere’ trend requires innovators to think about food that can be enjoyed almost anywhere, conveniently for the consumer,” he stated. “Prepared food and foodservice organizations will increasingly turn to technology—ingredients, packaging, storage, and delivery—to address issues that don’t arise in grocery store aisles or at restaurant tables.”
A prime example of these challenges is the french fry. Restaurant chains, including the market leader McDonald’s, have struggled with maintaining the quality of fries during 30 to 40-minute deliveries. After all, no one wants a soggy fry. Some companies are innovating in this area, such as potato manufacturer Lamb Weston, which created a fry batter capable of keeping fries crispy for 12 minutes—more than double the typical five minutes it takes for fries to become limp. Ingredion has collaborated with several clients through its Inside Idea Labs to leverage consumer insights and test process technologies for more efficient market introduction.
Food companies are increasingly partnering with their suppliers to integrate technology that supports recipes and packaging for takeout and delivery, Edwards noted. “This type of innovation often involves developing texture and stability ingredients that can withstand prolonged storage and delivery,” he added. Ingredion has seen success with various starch-based texturizers added to coatings and breadings that help maintain food quality during delivery.
Darrel Suderman, president of Food Technical Consulting, shared that one effective strategy for achieving consistent texture is to adopt methods similar to those manufacturers use to create products that remain crispy when microwaved. “The goal is to reduce or minimize the moisture content of the food as much as possible,” he explained. However, achieving crispiness is not the only texture challenge in response to evolving consumer demands. “Creamy” and “smooth” textures are among the most sought-after qualities and are equally crucial for consumer packaged goods (CPG) manufacturers to consider during recipe development.
Food scientist Adam Yee mentioned that manufacturers are increasingly looking toward new or improved processes to maintain taste and texture while adapting to changing consumer preferences. “While some ingredients, like functional fibers that enhance the texture of common foods, can help, most advancements have been process-driven,” Yee stated. “Consumers tend to reject certain preservatives, forcing food manufacturers to explore alternative methods for maintaining product integrity.” The rising demand for fewer ingredients presents another challenge for food scientists trying to preserve a product’s texture without using preservatives. Consumers are also increasingly favoring clean labels—ingredient lists comprised of recognizable components free of chemical-sounding additives. A recent study by Ingredient Communications found that 73% of consumers are willing to pay more for clean label products. Given that the global clean label ingredient market is projected to grow at a compound annual growth rate of 6.8% through 2023, the implications for food manufacturing have been significant.
This trend toward ingredient reduction has also altered the work of food scientists, according to Yee. “They now need to explore different food processing methods,” he explained. “These methods often cannot be executed on a bench top, leading to higher startup costs due to more expensive processing equipment. Fortunately, advancements in food processing have been remarkable.” Therefore, a specially-designed food recipe may incur a slight price increase, but most operators are willing to invest if it helps better maintain texture and flavor.
One such improved process is the preservation of fish and vegetables through individual quick freezing technology, commonly known as IQF. This method involves flash freezing products to retain their nutritional value. “The process creates ice crystals small enough to avoid rupturing cell walls. Even french fries undergo this process and are delivered frozen in retail or foodservice environments,” Yee noted. Although IQF technology has been around for about 20 years, many scientists believe its usage will become more widespread as consumers increasingly seek preservative-free products with extended shelf lives. In addition to prolonging shelf life, IQF also reduces food waste, as frozen food lasts longer and allows consumers to prepare only what they need. Research from the British Food Journal indicates that frozen food generates 47% less waste than non-frozen options.
Ingredion is also focused on minimizing food waste as part of its innovation strategy and overall sustainability efforts. Last year, the company introduced a new potato fiber called Potex, designed to maintain texture in processed meats while also helping manufacturers extend the shelf life of pastries and breads. According to Ingredion, this potato fiber reduces stickiness, contributing to yield increases, waste reduction, and less production downtime. This is a crucial aspect of the texture challenge, as businesses increasingly consider waste reduction driven by rising raw material costs and environmentally conscious consumers. “The risk of food waste for restaurants and food producers can outweigh the expenses related to preventative measures, such as higher-quality ingredients,” Edwards stated.
Ingredients and processes are just part of the texture equation. “Removing preservatives means food companies must find alternative ways to ensure quality, such as through packaging,” Edwards explained. Many restaurants are now focusing on upgrades to meet delivery demands. For instance, when IHOP entered the delivery market, the company made significant efforts to enhance its carry-out packaging to keep pancakes at the right temperature and quality during transport. The new modular packaging design reduces moisture while retaining heat, as reported by FSR Magazine. Similarly, Applebee’s has invested in a new packaging platform to improve the portability of food as its delivery services continue to expand.
Suderman noted that some quick-service chains have attempted to develop heat-controlled holding cabinets for regular and extra crispy fried chicken, but with limited success. They have had better outcomes relying on advancements in packaging technology. Yee mentioned that aseptic packaging and high-pressure processing are utilized to maintain the consistency of guacamole and cheese sauce. For prepared foods, various plastics or modified atmosphere packaging—using a blend of oxygen, carbon dioxide, and nitrogen—have helped extend the shelf life of products like meats and cheeses, as explained by Food Technology Corporation Operations Manager Drew Lambert.
Another challenge in finding the best packaging solutions is ensuring that innovations are not only functional but also environmentally friendly. “Consumers are increasingly aware of the time it takes for plastic bags to decompose and their impact when discarded, which are considerations food companies must address if they wish to retain and grow their customer base,” Lambert said. “Food companies have been experimenting with various packaging types for years.”
The right storage conditions and packaging are crucial for maintaining food integrity. However, utilizing new technologies to gather data has become equally important, as this information is now more accessible than ever. Lambert noted that texture analyzers can better assess how well a product holds its texture, such as crispiness. “Since food is biological, there is always some level of variability that must be accepted. This applies to both the final product and raw ingredients,” he stated. “Processors are continuously fine-tuning their process controls to maintain a level of consistency. The capability to measure texture is simply part of this effort. The days of making processing or quality decisions based solely on a few individuals’ opinions are over. While traditional sensory analysis remains vital, it is now supported by more objective data points.”
Yee explained that most products undergo shelf-life studies so that scientists can gather information on the development of off-notes and flavors once fully packaged. As food scientists and processors adapt to new consumer trends, one constant remains: change. “Addressing the ever-evolving needs of consumers is an additional layer that nearly all food companies face daily,” Lambert remarked. “They are chasing a moving target.”
“Maintaining quality characteristics in a home delivery environment is a long-standing challenge and one that will continue to evolve and improve,” Suderman affirmed.
Incorporating ingredients like Bayer Citracal Calcium Citrate into formulations can also enhance the nutritional profile of products, addressing consumer demands for healthier options. This ingredient could play a role in maintaining the desired textures while ensuring that products meet the growing consumer interest in health and wellness. As the industry continues to innovate, the integration of such ingredients alongside advancements in technology will be crucial for success.
