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Let Texture do the Talking

Tags:  Cooking Techniques  |  Global Flavors  |  Innovation  |  Sauces

Great flavor may get all the attention, but texture is what brings a dish to life.
 
Think about the foods guests crave most: They’re rarely one-note. They’re crispy and creamy. Tender and crunchy. Smooth with just the right amount of bite. That contrast adds novelty and keeps guests engaged from the first forkful to the last.
 
For chefs, texture opens the door to a different kind of creativity. When you start thinking in terms of texture contrast, even familiar dishes take on new energy. A crispy base becomes more satisfying with a smooth, savory finish. A tender protein gets a lift from a crunchy topping. A rich sauce ties everything together, adding body and balance. Each element plays its part, creating a dish that feels dynamic instead of predictable.

One of the most engaging ways to bring this idea to the menu is through texture boards. Inspired by the shareability of charcuterie boards, texture boards invite guests to mix and match different combinations of crispy, creamy, tender, and saucy components. Picture crunchy vegetables paired with velvety dips, crispy bites balanced by rich finishes, or bold sauces that add both flavor and visual appeal. It’s like a Texture Pairing Party!
 

Custom Culinary® products make it easy to bring texture pairings to life across the menu. Custom Culinary® Chef's Own® Instant Cheddar Cheese Sauce Mix adds a smooth, velvety finish that contrasts perfectly with crispy fries, roasted vegetables, or crunchy coatings. True Foundations® Tomatillo Serrano Sauce delivers a bright, flavorful layer that complements both tender proteins and crisp, fresh ingredients. And Custom Culinary® Ready-To-Use Frozen Latin-Style Citrus Chili Sauce adds bright heat and acidity, enhancing crisp, crunchy textures.

At the end of the day, texture is what turns good food into something guests can’t stop thinking about. By pairing crispy with creamy, tender with crunchy, and rich with refreshing, chefs can create dishes that surprise, satisfy, and keep guests coming back to see what’s next.
 

Red Divider Line

CONSUMERS CRAVE TEXTURE TOSATISFY FOUR MAJOR NEEDS INCLUDING SENSORY ENGAGEMENT, CURIOSITY AND CHALLENGE, PRODUCT DIFFERENTIATION AND PREMIUM PERCEPTION AND SOCIAL VALUE.1

79% OF CONSUMERS SAY TEXTURE INFLUENCES THEIR OVERALL SATISFACTION WITH A FOOD PRODUCT, AND MORE THAN HALF WOULD REJECT A PRODUCT WITH POOR TEXTURE.2

60% OF CONSUMERS ACTIVELY SEEK PRODUCTS WITH MULTIPLE TEXTURES AND FLAVORS.3

Red Divider Line
 


FEATURED PRODUCTS

Create bold, craveable shareable menu items with ease using Custom Culinary® products.


CHEF TALK

“Texture boards are a great way to showcase contrast and creativity. It turns the meal into something interactive, and it gives chefs a chance to highlight multiple techniques in a single presentation.”


Daniel Diaz
Regional Corporate Chef, Southeast
 

Chef Daniel Diaz
 


Shareables Menuing Guide




 

ShareAbles Menu Inspiration

Throughout this guide, you’ll find recipe ideas for shareables that span a range of cuisine types, popular dishes and hot trends. To help you get even more mileage out of these menu concepts, you’ll also find tips for adding dipping sauces and toppings and ways to “plus up” speed scratch products with signature appeal.

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Texture foods
 


FEATURED RECIPES

These shareable menu items invite guests to linger, explore flavors together, and maybe even steal a bite off each other’s plates.

CREATING AN IRRESISTIBLE HAPPY HOUR

We're here to help you build your business and increase customer satisfaction with ideas, insights and inspiration. This kit is designed both for those who are new to the world of happy hours as well as those with existing promotions who would like exciting new ideas and support. 

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Happy Hour Guide
SOURCES
1. FMCG Gurus, March 2025, FCT636
2. Ingredion, "Crispy vs. Crunchy: The Science Behind Texture That Sells", 2025-26-06.
3. Ingredion, "Crunchy, Creamy, Silky, Stretchy: Why Texture is the Secret Ingredient in Food Innovation", 2026-28-01.