Cargill

Last updated January 31, 2026

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Kinetic sensory modifier matrices: CargillRecent Research Landscape

Inconsistent mouthfeel and particle clumping in dry or plant-based matrices lead to poor consumer acceptance and processing downtime. These innovations engineer the interfacial properties of particles to stabilize texture and flow.

What technical problems is Cargill addressing in Kinetic sensory modifier matrices?

Inconsistent sensory perception duration

(4)evidences

Premature hardening and caking lead to material wastage and loss of flowability. Preventing these phase transitions ensures consistent texture and handling properties.

Inauthentic dairy sensory profile

(3)evidences

Plant-based dairy alternatives lack the complex organoleptic profile and palatability of bovine milk. Correcting these sensory gaps is essential for consumer acceptance and parity with traditional food products.