Let's talk texture
Unlock new texture experiences that win in the market
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 around the world, and manufacturers are taking notice. From 2016 to 2020, there were a total of 947 mochi product launches in Asia-Pacific alone, a 16% YoY increase. From a broader perspective, there were nearly 2,500 new product launches in that same time period with chewiness as its key texture attribute.2
The stretchy, chewy and soft texture elements originating from glutinous rice cakes from Japan are now being added to a wide variety of food products for new and enhanced eating experiences that will surprise and delight consumers.
1) Innova Trends Survey 2019
2) Innova Market Insights 2021
Create extraordinary textures that boost product appeal
Initially referring to the glutinous rice cake, the different elements of the mochi texture can apply to many different food products, including mochi bread, ice cream, pizza, noodles and dumplings. Discover how you can incorporate stretchier, chewier or softer texture into your new products.
Elevate the consumer eating experience
Learn how Ingredion's comprehensive portfolio of texturants can take your products to the next level.
More than two-thirds of Gen Z consumers equate interesting food textures with increased enjoyment and satisfaction.
Stretchy, chewy, soft – the three key attributes of a mochi texture
The three primary elements of a mochi texture can be incorporated individually or combined to develop unique and pleasing food textures that consumers enjoy.
- Achieve the perfect stretch – work in stretchability to sustain a positive experience beyond the first bite
- Have more chew – retain the chewy and bouncy textures in reheated frozen food
- Retain soft texture without losing the bite – go for that extra softness to enhance shape retention and moistness for that premium touch
The surprising application of the mochi texture
Our portfolio of texturants delivers different degrees of the three mochi texture qualities of stretchy, chewy and soft. Partner with us to discover the solution that works best for your products.
Texturants play a vital role in creating chewy, stretchy and soft textures consumers love
Tapioca starch, when cooked, becomes clear and cohesive, with a slow tendency to gel. These properties allow it to provide a soft, elastic and stretchy texture for mochi applications — an outcome unmatched by other starch bases. Additionally, its bland taste makes it an ideal texturant that doesn't interfere with other flavours.
Depending on the processing, each/different texturant can contribute to different degrees of softness, chewiness and stretchiness. Explore how you can work with our texturants to create just the right texture.
Achieve your next texturant breakthrough
Partner with Ingredion for solutions to your toughest formulation and innovation challenges.