Westchester, IL — Presenting the latest in food texture derived from advances in formulation science, a book, Food Texture Design and Optimization, is being released by Ingredion, Inc.
The company reports the book will provide insights for professionals who are starting in the fields in addition to experts wishing to enhance and expand their knowledge base.
The volume, edited by Yadunandan Dar, PhD, ingredient applications director, South America, and Joseph Light, vice-president of global development, has two parts. The first presents case studies on formulating products in a variety of applications., while the second provides an overview of the latest advances in tools and techniques, specifically at instruments and the use of marketing and consumer insight resources, the company reports.
“This book serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research,” Light explains. “The information is invaluable in reviewing the state of the art in this field and providing a minimum standard for food formulators, especially since the ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face.”