Food Ingredients News

Welcome to Quadra’s Food Ingredient Industry News & Updates Section! Follow trends, check out new products, and read articles & features relevant to the Food Ingredients sector. Check back often as this page updates frequently!


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Innova Market Insights’ “Tapping Into Texture” trend comes in at fifth place on the 2020 list of Top Ten Trends.

 Adventurous consumers are continuously searching for new food experiences, and increasingly recognizing the influence of texture on food and beverages. According to Innova Market Insight research, 7 out of 10 global consumers share the opinion that textures contribute to a more interesting food and beverage experience. Additionally, 3 out of 4 global consumers say, “textures make food and drinks more indulgent”. This presents an opportunity for manufacturers to use texture both to entice consumers, and as an area for food and beverage innovation, delivering a heighted sensory experience and a greater feeling of indulgence. Various product development and marketing strategies can be used to make the consumer connection, through claims, shapes and processes. Finally, research from an Innova 2019 Survey found that Millennials are most influenced by texture when buying food and drinks, with this demographic most strongly agreeing the statement, “I care more for the texture experience than for the ingredient list of a food product”.

Ask your Account Manager about Quadra’s:

Wide variety of texturizing ingredients, including:

Inclusions, Crisps, Seeds & Toppings

  • Cereal-based Inclusions
  • Fruit and Flavoured Inclusions
  • Nutrition Crisps
  • Ancient Grain Crisps
  • Pea Grits & Crisps
  • Apples – Evaporated & Low Moisture
  • Chia and Flaxseed
  • Bakery Crumble Toppings

Other Texturizing Ingredients:

  • Fibers – Citrus, Cellulose, Inulin, Oat Hull, Wheat
  • Fruit Powder Blends
  • Pulses & Flours
  • Textured Proteins – Pea, Soy, Wheat

Gums & Hydrocolloids

  • Acacia, Agar, Carageenan, Cellulose (CMC), GelIan, Guar, Karaya, Konjac, Locust Bean (Carob), Microcrystalline Cellulose (MCC), Tragacanth, Xanthan, Pectin

Starches (Native and Modified)

  • Corn, Pea, Potato, Rice, Tapioca, Wheat

 Formulation expertise and support for Texture systems; including our ability to offer pre-blended solutions for:

  • Sugar Reduction Applications, particularly in Dairy and Bakery
  • Natural and/or Clean Label Texture Solutions
  • A Wide Range of Viscosities for any Textural Preference in Dips, Dressings, Sauces, Spreads
  • Taste, Texture and Nutrition Support in Plant-based Alternatives
  • Achieving the Desired Mouthfeel and Texture When Fortifying Products with Proteins, Fibers, Minerals and other Nutrients
  • Improving Textures in Frozen or Shelf Stable Prepared Foods
  • Innovative Sensory Experiences – ask us about our Plant-based Cookie Dough Prototype, featuring Gummy Chocolate Chips as a fun, unique sensory twist to a nostalgic comfort food.