"Our texture experts help you select the right combination of ingredients to optimize the sensory experience."

Food can be liquid, hard, chewy, creamy or smooth, to name but several possibilities. Consumers not only crave certain tastes, they also crave certain textures. And texture in turn contributes to consumers’ sense of taste, hence it’s an important attribute to work on. It is however very rare that one single ingredient is capable of resolving the full 'texture challenge'. Our experienced texture experts can help you select the right combination of ingredients for an optimum sensory experience.

Enhancing mouthfeel

While you’re creating the mouthfeel your audience craves, in our global network of application centers our R&D experts can assist you to develop product formulations using a blend of hydrocolloids, native and modified starches and derivatives, emulsifiers, as well as the Caldic Functional Systems customized to meet your specific textural feature requirements. Whether your focus is on the development of indulgent low-fat ice cream or a low calorie dairy treat, our broad ingredients portfolio will help you overcome the technical challenges such emulsions typically present. And our application laboratories are equipped to support you with the development of customized functional stabilizer systems.

Whether it is for gelling, thickening, whipping, or for emulsifying or stabilizing, our experts can assist you to resolve the texture challenge, no matter how technically difficult it may be.

Our portfolio

  • Cultures
  • Enzymes
  • Fats
  • Fibres
  • Food Compounds
  • Gelatin
  • Hydrocolloids
  • Milk Derivatives
  • Oils
  • Oleochemicals
  • Protein
  • Resins
  • Starches
  • Sugars
  • Sweeteners
  • Waxes
  • Yeasts