Learn more The following content is provided by an advertiser or created on behalf of an advertiser. It is not written by the FoodNavigator.com editorial team, nor does it necessarily reflect the opinions of FoodNavigator.com. Getting to grips with texture in vegan product development 11-Jan-2021 Last updated on One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations. The process begins with the right vocabulary, as Fred Gates, associate principal scientist at Reading Scientific Services Ltd. (RSSL), explains.