Texture can significantly influence how we perceive taste, offering endless opportunities for culinary innovation. The appearance, aroma and mouthfeel of food all contribute to the overall enjoyment. This is the theme for the forthcoming webinar on November 26, where experts from Agrana Fruit will delve into why texture is a hot topic for innovation in the food and beverage industry. The company will explore the latest texture trends and uncover what consumers are craving next during the webinar entitled “Enhancing food experiences with our texture toolkit.”
