Food texture has evolved to the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory/instrumental measurement. This unique two-part volume provides practical insight to professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. Part A, Solutions to Food Texture Challenges, presents insightful case studies on formulating products from a broad variety of application segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to nutritional content, cost, flavor and other attributes of the food product are illustrated. This part serves as a single point of reference for food formulators, students, academics, and food ingredient suppliers as a source of learning on both the importance of texture design and optimization in several types of food products as well as the approaches used by experts in those applications. This type of information is invaluable to establish the state of the art and to provide a minimum recommended standard to food formulators. Part B, Advances in Texture Measurement, provides an overview of the latest advances in food texture design and optimization focusing on the use of instrumental techniques, the applications of sensory techniques, and the use of marketing and consumer insight tools to develop new insights in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners to solve the problems they face with greater success. This part serves as a reference for technical practitioners on how to adopt advanced techniques to study food texture. IFT Press book series The IFT Press series reflects the mission of the Institute of Food Technologists - to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley-Blackwell, IFT Press books serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 22,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.
