We chewed Allen’s brain on his expertise in texture and oral processing in this conversation. Dr. Foegeding’s research includes understanding which food structures create an optimal texture experience and how we perceive that texture when we are breaking down these food structures. 

What textures do we like the best? Are companies generating the next wave of food texture preferences?

Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!