Texture is the perception of food structure. Hence, Texture at NIZO food research entails all aspects concerning the engineering, modification and measurement of food structures.

The research and development goes all the way from the molecular scale of ingredients and their interactions to the macroscopic scale, up to and including various applications in sensory test panels.

Modification of raw materials is used to create new ingredients with desired bio- or techno-functional properties. Using these and existing ingredients in a novel way in combination with appropriate processing enables us to engineer textures so as to obtain the mouth feel you desire.

Stability and targeted degradation of structure builds on a vast knowledge of molecular interactions. This in combination with the appropriate pilot scale equipment also provides us with possibilities to encapsulate vulnerable ingredients.