Nine mouthfeel trends to inspire your next innovation
At Azelis, we work alongside the world's leading food ingredient innovators to help manufacturers across the world anticipate and respond to these shifts. Our partner Tate & Lyle has identified nine distinct mouthfeel trends — grounded in global consumer behaviour research — that will shape product development over the coming years.
These trends are organised into three macro categories, each reflecting a different dimension of how people relate to food in today's world.
The 9 Trends related to mouthfeel at a glance
Before diving into the details, here is a quick overview of all nine trends. Click on any card to explore a dedicated article.
Elevated experiences
Consumers crave bold, shattering sensory stimulation - crunch is evolving from background note to the defining feature of a product.
Light, airy and voluminous textures that melt, pop or dissove are redining indulgence across snacks, dairy and beverages.
From crunchy-soft to hot-cold, consumers seek products that evolve through every bite, delivering variety and surprise within a single format.
Nourishment 2.0
Shoppers want recognisable, trustworthy ingredients, without sacrificing the taste and texture experience they love.
Vegetables are moving beyond side dishes. Innovation in processing and formulation is unlocking their full sensory potential in snacks and meals.
Consumers expect everyday foods to deliver functional health benefits - invisibly. Texture must not betray the nutrition hidden inside.
Mouthfeel for a modern world
Time-pressed consumers refuse to accept inferior texture from convenient formats.Products must perform through storage, reheating, and extended shelf-life.
As ingredients change, driven be health, sustainability, and affordability, maintaining the familiar textures consumers love is the formulator's greatest challenge.
Rising temperatures are impacting food quality, texture, and safety throughout the supply chain. Products need to be reformulated to perform in a warmer world.
Why mouthfeel matters more than ever
The nine trends above are not isolated phenomena — they are connected expressions of a deeper shift in consumer expectations. Today's shopper is more informed, more demanding, and more willing to switch brands when a product underdelivers on sensory experience. In this context, mouthfeel is not a secondary consideration. It is a primary driver of choice.
For food manufacturers across the EMEA region, the implication is clear: formulation expertise — the ability to select, combine, and optimise texture-building ingredients — has never been more strategically important.
Working with the portfolio of Tate & Lyle — a global leader in mouthfeel and texture — Azelis brings you access to a comprehensive suite of solutions, including CLARIA® Functional Starches, NUTRAVA® Citrus Fibre, KELCOGEL® Gellan Gum, GENU® Pectin, KELTROL® Xanthan Gum, and GENU® Carrageenan.
Our application laboratories and formulation experts across EMEA are ready to help you translate these trends into winning products — with the speed, technical depth, and local market knowledge that truly makes a difference.
Working with the portfolio of Tate & Lyle — a global leader in mouthfeel and texture — Azelis brings you access to a comprehensive suite of solutions, including CLARIA® Functional Starches, NUTRAVA® Citrus Fibre, KELCOGEL® Gellan Gum, GENU® Pectin, KELTROL® Xanthan Gum, and GENU® Carrageenan.
Our application laboratories and formulation experts across EMEA are ready to help you translate these trends into winning products — with the speed, technical depth, and local market knowledge that truly makes a difference.
Ready to formulate the future of mouthfeel?
Our food ingredients specialists are here to help you find the right texture solutions for your next product development project.
Contact us today