Description
Elizabeth A. Hagerman, The Warrell Corporation. Presented at the 2019 conference
As the saying goes, we eat with our eyes. Color, aroma and, critically texture all contribute to perception even prior to consuming a product. Many consumers have a baseline, assuming a particular confection will taste and feel a certain way, so even the slightest nuance can lead to a noticable offnote. This extends to texture as well. What happens when that smooth, stretchy, rich caramel suddenly becomes short and granular? This granulated texture is based on the phenomenon of sugar crystallization.
