Why mouthfeel is trending globally in the food and beverage industry

Interest in food texture is on the rise, with texture becoming as important as flavor in the food and beverage industry. Consumers are increasingly drawn to the mouthfeel of foods, which refers to the sensation experienced in the mouth. This trend has led to the creation of new products like Starbucks’ Aerocano, a whipped iced espresso, and Trolli Gummi Popz, chewy candies that are frozen. Texture has evolved from a secondary feature to a key factor in food quality, influencing consumer choices globally. In China, stretchy yogurt is gaining popularity, while in Sweden, Cloetta has introduced Sprinkled Foamies, featuring a crunchy exterior and marshmallow center. Parisian bakers are also innovating with pastries like the crookie, a croissant with a cookie inside. Tana Davila from Dutch Bros Coffee highlights that consumers now seek a complete sensory experience, customizing drinks with toppings that enhance texture. QUESTION: How might the growing emphasis on texture in food and beverages influence future culinary trends and consumer expectations?