Build stretch, have chew, go soft
On-trend textures to win new markets
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
Go stretchier, chewier, and softer
Initially referring to the glutinous rice cake, the different elements of the mochi texture can included to a variety of food products like mochi bread, ice cream, dumplings, pizzas and noodles. Explore how you can incorporate these attributes for your new products.
Elevate eating experiences with textures
Learn what Ingredion's extended portfolio with new texturisers can do for your food products.
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 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
The surprising application of the mochi texture
Our portfolio of texturizers deliver different degrees of the three mochi texture qualities of stretchy, chewy, and soft. Partner us to discover the solution that works best for your products.
Texturizers plays 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 and flavor makes it an ideal texturizer, without interfering with flavors.
Depending on the processing, each/different texturizer can contribute to different degrees of softness, chewiness and stretchiness. Explore how you can work with our texturizers to create just the right texture.
Achieve breakthrough with textures
Work with us to achieve your next breakthrough with textures.