Business and Psychology: The Science of Food and Texture!

In a startling (but unsurprising) turn of events... It seems the food service industry will be Eyeing aspects of HOW we eat and the WAY we do it as well.
I was grilling some stir-fry today for a customer and she brought this article to my attention and in turn I'm doing the same!

Why Food Companies Are Fascinated by the Way We Eat

An article by: Annie Chaker

Read on to get hip with the haps....

Texture "is just as important as taste or flavor, in many cases," says Jack Fortnum, president of the North American business at Ingredion Inc.,INGR +1.43% a Westchester, Ill., food-ingredient processor that holds hundreds of consumer taste tests a year. It says the tests can, for example, help clients calibrate the precise amount of crunch in a new product. There were 20,790 new food packages world-wide making a texture claim in 2012, roughly double the number in 2008, according to Netherlands-based Innova Market Insights.

My opinion....Don't trust businesses, they utilize psychology and manipulation and while they may masquerade as helpful they  are there to make their money of your ignorance.... That's just me though.

Either way: Source article...... HERE

Related reading: The four kinds of eaters, according to General Mills