Texturants such as Hydrocolloids/Gums, Emulsifiers and Starches are ingredients used to control and modify the texture of food and beverages, improve mouthfeel and enhance shelf-life and freshness. They help to stabilise, thicken, bind, impart creaminess and increase viscosity.
Consumers are constantly looking for new and satisfying sensory eating and drinking experiences, with “texture being the new flavour”. Trends are becoming bolder, more authentic, complex, specific and adventurous.
Choosing the right texturant for your food and beverage application can be a lengthy and complex process with texture being influence by the many components of a formulation. At Hawkins Watts, we have the breadth of portfolio and expertise to help you deliver products that exceeds consumer expectations. Let us help you create great food product that become your ultimate competitive advantage.
