22 Feb 2018

Forget taste, texture is in

From Afternoons with Jesse Mulligan, 1:25 pm on 22 February 2018
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Photo: Supplied / Fonterra

Have you watched a cooking show lately and heard them talk about mouth-feel?

It sounds over the top but texture is fast becoming the new flavour of the month, with researchers looking at how to make food feel good, and why we like certain things to have a certain texture.

And with an increasing shift for healthier products, the task can be challenging. 

Professor Joanne Hort, a sensory science expert at Massey and chair of Fonterra's Research and Development, tells us more about this texture craze.

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