GoKawiilFood and beverage brands lean into texture with new 'mouthfeel'-driven products
Companies from Starbucks to Cloetta and Dutch Bros are launching products engineered around texture, not just taste, according to market researchers and food scientists. Examples include Starbucks' air-whipped Aerocano, Trolli's chewy frozen gummies, and popping juice balls at Dutch Bros, alongside global trends like stretchy Chinese yogurt and Parisian crookies blending croissant and cookie textures.
GoKawiil's interpretation of the reporting above, not reported fact.
This shift signals that sensory experience, not just flavor, is becoming a key competitive lever for food and beverage brands trying to differentiate products in crowded markets. It also reflects growing sophistication in how companies use food science to engineer novelty and drive purchasing decisions, even when consumers can't articulate why they're drawn to a product.
- Texture, or 'mouthfeel,' is becoming a central factor in food and beverage product development worldwide.
- Brands like Starbucks, Trolli, Cloetta, and Dutch Bros are launching texture-focused products to capture consumer interest.
- The trend spans global markets, from stretchy yogurt in China to hybrid pastries in Paris.
Starbucks Aerocano — The Starbucks Aerocano is a revolutionary iced espresso beverage that offers a unique, airy mouthfeel thanks to its air-whipped texture. Perfect for those interested in innovative sensory experiences, it exemplifies how texture is becoming a key factor in food and beverage innovation, aligning perfectly with the latest industry trends.
See Starbucks Aerocano on Amazon → Affiliate link — we may earn a commission on purchases, at no extra cost to you. Product picked by AI based on this article; it is not a tested recommendation.Source: fastcompany.com, 2026-09-14
Published there as: “Why mouthfeel is trending globally in the food and beverage industry”
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