Consumers are demanding interesting sensory experiences in their food choices. Texture innovation is having its moment. In fact, one of Whole Foods Market’s top 10 food trends for 2025 is Crunch: Texture of the Moment. 

There are several ways to innovate through texture. Typically, we see various crust types and depths. Another way is layering cheese ingredients from the stretchy mozzarella base to premium toppings of crumbly feta and silky, soft brie. 

We are learning innovating through texture not only enhances mouthfeel, but also can boost specific flavours. Gill Hyslop, author, It’s all about texture: The secret ingredient driving bakery and snacks innovation, bakeryandsnacks.com published January 2025, states research shows that congruence between taste and texture – such as sweet with soft or salty with crispy – not only enhances enjoyment but also improves texture perceptions. Ultimately, texture is emerging as a key differentiator in food innovation. Hyslop identifies texture influences the perception of aromas and flavours and how they are released in the mouth. 

Suzanne Fielden, co-founder of Rocky Mountain Flatbread in Canmore and Vancouver, explains: “At Rocky Mountain Flatbread, we’ve always believed that great pizza isn’t just about flavour – it’s about creating a full sensory experience. And texture plays a key role in that. We believe the best pizzas offer a wide range of sensory experiences – crunchy, creamy, chewy and even a little surprising. Each bite should offer something new, and the combination of these textures is what creates that wow factor.”

Fielden describes their Forager Pizza: “It’s a mix of especially exciting textures. We use a garlic cream base that adds a smooth richness, paired with the crunch of caramelized onions and roasted butternut squash. The earthy mushrooms and the creamy fior di latte combine beautifully with a drizzle of truffle oil, which brings in a luxurious, silky finish that contrasts nicely with the slightly crispy flatbread. Another interesting option is the Apple Rosemary Bacon Pizza. This pizza is a great example of how crispy, smoky bacon and the sweet crunch of rosemary-baked apples can be contrasted with a rich, creamy base. The garlic cream and parmesan provide a delicate, velvety mouthfeel, and the chili aioli drizzle adds a bit of heat, which excites the palate and enhances the texture experience.”

Isabelle (Izzy) Emtage, co-founder of Eastenders Food Co. in Toronto, says, “Texture is such a powerful way to elevate a pizza. I love that it’s starting to get the attention it deserves. By combining multiple textures, whether it’s crunchy, chewy or crispy, I aim to make each bite feel like an adventure – something unexpected. This mix of sensory experiences makes the pizza not only delicious, but also memorable.” 

Emtage describes a favourite creation that was inspired by a trip to Mexico. “When I came home, all I wanted to do was make a pizza that reminded me of the textures and flavours I experienced there. That’s how the El Porko Loco was created. The base is an al pastor sauce, topped with slow-roasted pork, mozzarella, chimichurri, pickled red onions and pork rinds. This pizza placed fourth at the RC Show in the creative pizza competition in 2024. 

“To create texture, I focus on both the ingredients and the techniques I use. For the El Porko Loco, the pork rinds and cracklings added post-bake are a great way to add unexpected crunch. They bring a rich, savoury element to the pizza, and I love how they play against the tenderness of the slow-roasted meat. Simply adding pickled vegetables as a new texture provides both a crispy crunch and a tangy bite that balances the richness of the other toppings.”

Making texture innovation a priority in pizza through a variety of ingredients and techniques is a great way to create an incredible sensory experience for consumers.

Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com