“Consumers increasingly recognize the impact texture in food and drinkallowing for a greater sensory experience and often a greater sense of enjoyment.”

According to the 2019 Consumer Survey Innova Market Insightswith averages for the United Kingdom, United States, Spain, France, Brazil, India, Germany, Mexico and China:

• 7 out of 10 global consumers say that “textures make food and drink a more interesting experience.”
• 3 out of 4 consumers say “the crunchy texture makes food and drink more enjoyable.”
• When confronted with the statement “I like combinations of textures in my food”, 35% in Mexico, 38% in Brazil and 26% in China agreed.

Examples of products with new textures

1. Colombia, December 2019: Bianchi cookies, with cream and nuggets shape; and Good Chips, vegetable-based snacks, from Páram.
2. Argentina, January 2020: Beldent Inifnit chewing gum, with crystals and double flavor layer.
3. Australia, November 2019: Red Rock Deli Popcorn, with coconut cream and butter.
4. Australia, July 2019, in the category of frozen desserts: Cadbury’s Dairy Milk Molten Pudding, a light and airy milk chocolate sponge with a smooth and creamy chocolate fondant.
5. Taiwan, August 2019, in the category of dairy alternative drinks: Yun Shiang Soy Milk, a creamy drink made of black sesame and soy milk with no added sugar.

Connect with the consumer through texture

To the statement “I care more about the experience of texture than the list of ingredients in a food product”, the answers were as follows:

• Consumers between the ages of 26 and 35: 24% strongly agree, 32% agree, 23% undecided, 15% disagree and 6% strongly disagree.
• Consumers over 55: 11% strongly agree, 26% agree, 27% are undecided, 26% disagree and 10% strongly disagree.

The case of the “fluffy pancake”: A texture-centric trend that travels the world

Compared to regular pancakes, global consumers perceive “fluffy pancakes” as:

46% think it’s more exciting

40% consider it milder

46% think it is tastier

34% consider it to be of better quality

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