Texture Takes Center Stage in Snacking | Durham News

Texture is the new hero in food — from Starbucks’ airy iced coffee to protein bars that mimic wafers, snack lovers are obsessed with mouthfeel. This isn’t just a trend; it’s been building for years, fueled by global treats like mochi and Turkish ice cream, but the pandemic turbocharged it. With taste and smell dulled, crunch, chew, and melt-in-your-mouth sensations became crave-worthy essentials. Brands responded with layered snacks like Nerds Gummy Clusters, while delivery services scramble to keep fries crispy. The future? Even more complex, personalized textures — because sometimes, how food feels matters more than what it tastes like.

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This is an automated, high-level news summary based on public reporting.
Sources:
https://www.wral.com/news/ap/e859e-mouthfeel-joins-flavor-as-a-food-industry-focus-to-satisfy-consumers-craving-extra-texture/

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