Texture is now the main driver in bakery, patisserie, and chocolate trends. From crusty breads and shatteringly crisp pastries to chewy cookies and rich-filled chocolate bars, consumers seek contrasting textures and multi-sensory experiences that deliver visual drama and craftsmanship.

Tate & Lyle showcased its expanded ingredient portfolio at IFT FIRST 2025, highlighting new mouthfeel solutions and technical capabilities following CP Kelco integration. The company demonstrated texture science applications through its new Mouthfeel Lab and product prototypes featuring pectin, specialty gums, stevia, and fibre ingredients relevant to industrial baking applications.