Textural issues between native and formulated foods

Texture is a critical attribute in the food industry, affecting consumer perception, enjoyment, and acceptance of food products. Foods might be classed into two groups, depending on the relative ease with which texture can be controlled. The texture of native foods, which are minimally processed and consumed in their natural state, can differ significantly from that of formulated foods, which undergo various processing techniques to achieve desired properties. This blog post explores the textural differences between native and formulated foods, the challenges involved, and the implications for food production and consumer preferences.

Understanding native foods

Native foods are those foods in which the original structure of the agricultural commodity remains essentially intact and are consumed in their natural or minimally processed state. With these foods the food technologist has to take what nature provides in the form of fruit, fish, meat, poultry, vegetables, etc.  and can only change the texture by processing methods such as heating, cooling, and size reduction. 

Usually there is almost no direct control over the composition of these foods, although with some of them it is possible to partially control the composition and texture by breeding, time of harvest, and cultural factors.

The texture of native foods is often influenced by factors such as:

• Cellular structure: The natural cellular makeup of plant and animal tissues.
• Moisture content: The inherent water content that affects juiciness, crispness, or tenderness.
• Ripeness and freshness: The stage of ripeness and how fresh the food is can significantly impact its texture.

Understanding formulated foods

Formulated foods are those foods that are processed from a number of ingredients to make a food product that is not found in nature.  Many native foods are transformed into ingredients for formulated foods, but in doing so the native plant or animal structure and organisation is usually lost.  Examples of this type of commodity are bread, ketchup, ice cream, confectionery products, mayonnaise, cheese, snack foods and processed meats such as sausage. 

Formulated foods are products that have been processed and combined with various ingredients to achieve specific sensory attributes, nutritional profiles, or shelf-life requirements. The texture of formulated foods is influenced by:

• Processing techniques: Methods like extrusion, baking, frying, and emulsification.
• Texturising agents: Additives such as thickeners, stabilisers, and emulsifiers used to modify texture.
• Ingredient interactions: The interplay between different ingredients that can affect the final texture.

With this class of commodity, it is possible to change the formulation by the number, amount, and quality of ingredients that are used in addition to processing variables, and hence there are more options available to control the texture of the finished product and to develop specified textures and structures not found in native foods.

Key textural differences

1. Crispness and crunchiness
• Native foods: Natural crispness in foods like apples or fresh vegetables is due to the turgor pressure within plant cells. This pressure keeps the cells firm and crisp.
• Formulated foods: Achieving crispness in formulated foods, such as chips or crackers, often involves dehydration processes like frying or baking, which remove moisture and create a crispy texture.
2. Juiciness
• Native foods: Juiciness in fruits and vegetables is due to their high water content and intact cell structure.
• Formulated foods: Maintaining or mimicking juiciness in formulated foods, such as in meat analogues or fruit-filled snacks, often requires the use of hydrocolloids or encapsulation techniques to retain moisture.
3. Tenderness
• Native foods: Tenderness in meats and some vegetables comes from the natural breakdown of muscle fibres or plant cell walls during cooking.
• Formulated foods: Achieving tenderness in products like processed meats or vegetarian patties involves the use of tenderising agents, protein binders, and controlled cooking processes.
4. Chewiness
• Native foods: Natural chewiness in foods like meats or certain fruits is due to the fibrous structure of muscle or plant tissues.
• Formulated foods: Creating chewiness in products like gummy candies or meat substitutes often involves the use of gelatin, pectin, or other gelling agents.

Challenges in testing native vs formulated textures

Native products have inherent variability and as such texture measurement results may be subject to large variations.  Testing one strawberry on its own and then testing another from the same plant, picked on the same day often give surprisingly different results.  For this reason, these types of products are most frequently recommended to be tested in 'bulk', i.e. where a certain weight or number of pieces of sample are tested within one test.  The resulting test provides an averaging effect.

Typical testing examples

An Ottawa Cell, Kramer Shear Cell, Multiple Chip Rig, Multiple Pea Test Rig, Multiple Puncture Probe are typical means of assessing multiple samples within one test to test the sample in ‘bulk’ to overcome natural sample variability which would be obtained if tested one piece at a time.

In summary, when something is manufactured you are measuring the effects of ingredients, processing variables, storage effects, etc.  When something is natural – it is what it is and if the variability of the results is high it is not to be confused with the wrong method, settings or measurement failing of your Texture Analyser.

Implications for the food industry

Texture is a vital component of the eating experience, and both native and formulated foods present unique textural attributes and challenges. By understanding these differences and the methods to address them, the food industry can continue to innovate and produce high-quality products that meet consumer expectations. Whether enjoying the natural crispness of an apple or the engineered crunch of a potato chip, texture remains a key factor in our enjoyment of food.