Ingredion Employees Edit New Book on Food Texture Design and Optimization

06 Jun 2014 --- Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, is proud to announce the publication of “Food Texture Design and Optimization” (IFT Press/Wiley Blackwell) edited by Ingredion senior leaders Yadunandan Dar, Ph.D., ingredient applications director, South America and Joseph Light, vice president of global development.

The editors will be on hand at the 2014 Institute of Food Technologists (IFT) Annual Meeting and Food Expo in New Orleans, LA June 22-24 at the Morial Convention Center at Ingredion’s booth #3641 to discuss the latest insights in food texture.

Published in May 2014, the book presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.

“Food Texture Design and Optimization” is comprised of two parts: the first presents case studies on formulating products in a variety of applications and the second provides an overview of the latest advances in tools and techniques, specifically instrumental, sensory and the use of marketing and consumer insight tools.

“This book serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research,” said Joseph Light. “The information is invaluable in reviewing the state of the art in this field and providing a minimum recommended standard for food formulators, especially since the ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face.”