Uncover new texture experiences for greater breakthrough

Innovative food textures are a source of fascination for consumers. More than two-thirds of Gen Z consumers equate interesting food textures with increased enjoyment and satisfaction, and over 60% of the same audience factor food texture descriptions into their buying decisions.¹

One of the more popular textures has been mochi. The stretchy, chewy, soft texture has won over consumers in Asia-Pacific. This is evident from the number of new product launches with mochi texture elements. From 2016 to 2020, there are a total of 947 mochi product launches in Asia-Pacific, a 16% YoY increase. We also see 2,242 of new product launches with chewiness as it's key texture attribute.²

The stretchy, chewy, and soft texture elements which originate from glutinous rice cakes from Japan is now being added to food products for a new and enhanced eating experiences that will surprise and delight consumers.

_{1) Innova Trends Survey 2019}

_{2) Innova Market Insights 2021}

Stretchy, chewy, soft – the three key attributes of a mochi texture

The three elements of a mochi texture can be combined, or used individually to develop interesting food textures that consumers love:

• Go for the stretch – work in stretchability to sustain the positive experience beyond the first bite
• Have more chew – retain the chewy and bouncy textures in reheated frozen food
• Go soft without losing the bite – go for that extra softness to enhance shape retention and moistness for that premium touch

Product feature: N-DULGE^® 320 starch

N-DULGE^® 320 Starch is a food starch derived from tapioca that can create a more distinctive and stretchy mochi texture, with excellent process tolerance against shear, heat and boiling processes.

Find out more about N-DULGE^® 320.