Chew and Texture Technologies announced a strategic partnership combining the best of science and innovation in food product development. Working together, the two companies will fast track Chew’s cutting-edge approach to food product development using texture analysis to rapidly test, refine, and iterate the texture of their products.
Chew has opted for a more scientific and efficient approach using mechanical texture analysis. Chew’s team of chefs and scientists can now rapidly develop, test, and reformulate their products using Texture Technologies’ tools and expertise to balance their culinary evaluation with scientific data. This approach helps further accelerate time to market, optimize the eating experience of end products, and rapidly meet changing consumer demands.
“At Chew, we are constantly striving to create new solutions for the issues that arise in the food industry. To create products that are truly revolutionary, it is important for our team to have first-class equipment,” said Adam Melonas, CEO and founder of Chew. “Through partnering with Texture Technologies, we’ll be able to elevate and expedite our work in the lab and continue to strive for a new and improved generation of products in the packaged goods space.”
“Texture Technologies has been an innovator in food texture analysis for three decades and works with both large and small food companies to address their textural challenges. We are excited about the creativity and pace that Chew brings to the food development marketplace. We are also pleased to lend our tools and expertise to Chew as they tackle new and interesting ideas in the food industry,” said Marc Johnson, President of Texture Technologies.