Texture is becoming nearly as important as taste for consumers, pushing food and drink companies to develop products that are crunchier, gooier, creamier and chewier.
The growing focus on "mouthfeel" — the food science term for how something feels in the mouth — has inspired products including Starbucks' air-whipped Aerocano iced espresso, PowerCrunch wafer-style protein bars and Trolli Gummi Popz, which remain soft and chewy when frozen.
