To lower cost or improve texture, food manufacturers often have to replace one substance by another that tastes nothing like it.

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Texture was a big concern because it changed the way they perceived food, which in turn affected its taste.

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The wines are amplified in their flavor diversity, depth, and texture all the while maintaining a lightness of foot that makes them quaffable and food friendly.

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As the fast-food connoisseurs nibble and use computers to answer questions about taste, texture and color, David Novak, chief executive of Yum Brands, KFC's parent company, watches and listens.

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