Trend Insights: The Next Texture Frontier

Our panel of experts weighs in on further opportunities with unexpected textures on modern menus. See The Next Texture Frontier for the full article.

The desire for experience with food and beverage is extending beyond taste to texture—today more than ever—because consumers are looking for experiences they can’t make at home.

—Jeff Miller, Founder/Co-CEO, Cutting Edge Innovation

Fluffy, foamy, crunchy, crispy, jiggly—they enliven the senses. We can see them, hear them and feel them—all adding to our food or beverage experience.

—Kathy Casey, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen

We’re catching up to textures that other cultures get, like chewy noodles, bouncy mochi or fluffy foam, each subtly different and unnamed in the U.S. Texture is the “what’s next,” delivering craveable, viral moments that engage beyond the plate.

—Liz Moskow, Principal, Bread & Circus

Texture is sensory play, with endless ways to engage the senses. When approaching a dish, our goal is always to stimulate multiple senses, layering first with flavor, then with texture: soft, smooth, gelatinous, crunchy, poppy, fizzy, crackling. Lack of texture is equally important; foams and espumas, for example, are meant to function almost as an essence. This is a beautiful approach, especially when combined with bold, aggressive textures to create contrast and balance.

—Ian Ramirez, Chef/Founder, Mad Honey Culinary Studio