New book details food texture design, optimization

Editors will be available at IFT to discuss the latest insights in food texture.

Ingredion Inc., a leading global ingredient supplier, has recently released a new book about food texture.

Entitled, Food Texture Design and Optimization (IFT Press/Wiley Blackwell), it was edited by Ingredion’s senior leaders Yadunandan Dar, Ph.D., ingredient applications director, South America and Joseph Light, v.p. of global development. non GMO trends

Published in May 2014, the book presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement.

This unique publication provides practical insights for professionals just starting out in the field as well as experts looking to enhance their knowledge or expand into new areas.

“Food Texture Design and Optimization” is comprised of two parts:

1. The book presents case studies on formulating products in a variety of applications

2. It provides an overview of the latest advances in tools and techniques, specifically instrumental, sensory and the use of marketing and consumer insight tools.

“This book serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research,” says Joseph Light. “The information is invaluable in reviewing the state of the art in this field and providing a minimum recommended 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.”

The book’s editors will be on hand at the 2014 Institute of Food Technologists (IFT) Annual Meeting and Food Expo in New Orleans, June 22-24 at the Morial Convention Center at Ingredion’s booth #3641 to discuss the latest insights in food texture.

And, copies of “Food Texture Design and Optimization” will be available for sale at Wiley’s IFT booth #1000. Wiley is the leading society publisher on behalf of more societies and membership associations than anybody else, and offer libraries and individuals 1250 online journals, thousands of books and e-books, reviews, reference works, databases, and more. For more information, visit www.wiley.comor the online resource:

To find out how Ingredion’s technical, sensory, CULINOLOGY and applications teams help food processors develop tailor-made, high quality foods packed with health benefits, contact Ingredion at (866)961-6285 or visit

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