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Global customers crave texture, challenging companies to make crispier, gooier, chewier foods

Texture is having a crunchy, gooey moment in the food and beverage industry. For many people, the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor, although consumers don't always recognize the part texture plays in their cravings for crispier takeout, frothier coffees and juicier candies, according to industry experts. The importance of “mouthfeel,” a food science term for oral sensation, has inspired new products like Starbucks’ Aerocano, an iced...

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