Why your snacks are chunkier and chewier than before
Novelty is increasingly coming from texture, not just taste.
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The heavy emphasis on texture is new. It includes both how a product sounds when it is eaten and what is known in the industry as “mouthfeel”.
PHOTO: BERITA HARIAN
The Economist
Look at the new snacks people are reaching for in supermarkets and you may notice a trend.
From Mondelez, one food giant, there is a Dairy Milk chocolate bar stuffed with crunchy Lotus Biscoff biscuits. From Mars, a rival, there are Skittles Gummy Crystals, which add tiny crackly pieces to chewy sweets, and the “Extra Crunchy” version of its popular Cheez-It crackers.