Food texture influences appetite, how quickly we feel full, and eating habits just as much as taste and aroma do. This is the conclusion reached by the authors of a review published in the journal npj Science of Food.

Mouthfeel depends on the density, softness, viscosity, and temperature of food, as well as how it interacts with saliva. The brain combines these signals with information about taste and smell. For example, a vanilla aroma can make a dairy product seem sweeter, thicker, and creamier.

Food consistency also affects how long it takes to eat. Hard foods generally require more chewing, while soft, calorie-dense foods can be eaten more quickly. This may reduce feelings of fullness and contribute to overeating, although the long-term link between food texture and weight gain remains insufficiently studied.

Texture also matters for perceived satiety: thick, creamy foods may seem more filling even before they are eaten. Consistency is especially important for older adults and people with swallowing difficulties, for whom unsuitable food can make it harder to get enough nutrients.

The authors believe that developing healthy foods requires considering not only their composition but also their structure, viscosity, and particle size. New technologies, including artificial intelligence and 3D printing, could help create foods with optimal texture and nutritional value. However, further research is needed to assess the long-term health effects of these approaches.