We will be offering our world-leading expertise in mouthfeel for cracker and snack manufacturers in a free-to-attend webinar next month.
On Wednesday, 12 February (10:00am CST), the ‘Mastering Mouthfeel: The Art of Cracker and Snack Formulation’ webinar will be providing insights on crafting snacks that deliver the satisfying crunch or crispiness that consumers love.
Experts from Tate & Lyle, Senior Scientist, Heather Simpson, and Sensory Research Scientist, Ryan Dillman, will be discussing the science of texture and mouthfeel, and why these are so integral to the product development process. Attendees will learn how to meet consumer expectations for satisfying crunchiness in categories like ‘sheeted’ snacks such as crackers and chips, while achieving nutritional and formulation goals.
The webinar will be split into four sections, each giving a unique insight into a mouthfeel consideration for manufacturers:
- Consumer Insights & Sensory Mastery: Unlock essential insights into consumer taste perceptions and texture preferences, enhancing your ability to create both extruded and sheeted snacks that delight and satisfy.
- Cracker 101: Basic ingredient functionality and the interaction between formulation and processing to optimize your innovations.
- Starch Selection: Discover principles of film-forming starch and the importance of starch selection for optimal baked sheeted snacks.
- Gluten Free Innovation: Uncover the key factors for formulating chickpea flour crackers & leverage this versatile ingredient to create innovative, gluten-free products.
Throughout the webinar, there will be opportunities to ask Tate & Lyle’s experts questions, with registration now open for this free event: https://tl.tateandlyle.com/mastering-mouthfeel. The webinar will also be available on demand for those who cannot attend the live session.
Further insights on mouthfeel, including what the future trends will be across the food and beverage sector, can be found in Tate & Lyle’s recently published report, ‘The Future of Mouthfeel’: