In yesterday’s blog I mentioned #IFT11 and since found out that TIC GUMS is introducing an entire lexicon of words devoted to the description of texture for solid, liquid, and semi-solid foods at the IFT Annual Meeting and Food Expo, June 11-14, 2011.
Considered a tool for developers that is an industry first, this lexicon of well-defined terms will aid food scientists and developers with a better way to express the textural qualities desired in food products early in the development process. Included in the lexicon is a texture mapping process, and over 30 already complete texture attribute maps.
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