Texture & fussy eating

Food texture plays a crucial role in shaping children’s food acceptance and rejection. From infancy through childhood, a child’s ability to process and accept different textures develops progressively, impacting their eating habits and dietary choices later in life.

The Development of Texture Preferences in Children

Children’s acceptance of complex food textures is strongly linked to their oral processing skills, which develop over time. Initially, infants prefer soft and smooth textures that are easy to manipulate in the mouth. As they grow, exposure to a variety of textures—such as lumpy, chewy, and firm foods—gradually expands their acceptance of more complex textures. Studies suggest that the introduction of ‘lumpy’ purees between 6 and 9 months of age is essential for desensitizing the gag reflex, reducing texture-related rejections later on. If you are past this stage and haven’t introduced textures, then - fear not - you can still help your child become an adventurous eater with our exposure tips!

The maturation of the mastication apparatus—including bones, muscles, teeth, tongue, lips, and cheeks—also influences the ability to handle different textures. Research has shown that between 6 and 18 months, children progressively accept harder foods, and their chewing efficiency improves with age. Additionally, children who show a stronger dislike of textures between their hands (e.g. avoiding sand or mud) often show more food fussiness.

Factors Influencing Texture Preferences

1. Food Neophobia and Picky Eating

   • Children who exhibit food neophobia (fear of new foods) or fussy eating tendencies often reject foods with complex textures, especially those containing small pieces or lumps.

   • Studies suggest that children who are fussy exhibit significantly higher rates of texture refusal compared to their non-fussy counterparts.

2. Tactile Sensitivity

   • Some children display heightened tactile over-responsivity, making them more sensitive to food textures.

   • Research shows that infants with high tactile sensitivity consume less of certain foods and are more likely to gag when presented with disliked textures.

3. Cultural and Ethnic Influences

   • Cultural background influences food texture preferences. For instance, Chinese consumers tend to prefer soft-textured foods, whereas Danish consumers show a preference for firmer textures.

   • In Northern Europe, children show greater acceptance of hard and particulate-containing foods compared to children in Southern Europe.

     There are several possible explanations for this, but the most likely is parental modelling and exposure to textures.

4. Parental Practices and Social Influences

   • Parents’ feeding practices and early food exposure play a key role in shaping texture preferences.

   • Repeated exposure to diverse food textures from an early age increases acceptance and reduces food aversions.

Texture Challenges in Children’s Eating Behaviours

1. Gag Reflex and Choking Fears

   • The gag reflex, which serves as a defence mechanism, may contribute to texture-related food rejections.

   • Some children experience stronger gagging responses to lumpy or particulate foods, making it challenging for them to accept mixed textures.

   • Adverse experiences such as choking, vomiting or reflux in infancy can all increase the sensitivity of the gag reflex.

2. Conflicting Oral Sensory Experiences

   • Foods with both solid and liquid components (e.g., yogurt with fruit pieces) can create conflicting oral sensory signals, leading to confusion and rejection.

   • Children learning to handle these textures require time and repeated exposure to develop the necessary oral processing skills.

How to Promote Texture Acceptance in Children

• Introduce Textures at the Right Age: The optimal period for introducing solids is around 6 to 7 months. Delayed introduction can result in prolonged texture rejection. (Again, fear not; brain plasticity means children’s texture preferences can change at any age. It just might take a little extra exposure.)

• Increase Exposure to Diverse Textures: Regularly offering different food textures can help children develop a broader acceptance of textures. (We have loads of ideas - check them out on our Insta grid)

• Encourage Positive Eating Experiences: Avoid forcing children to eat certain textures, as negative experiences can lead to long-term aversions.

• Modify Textures Gradually: Transitioning from smooth to more textured foods in a step-by-step manner can help ease acceptance.

• Make Texture Exploration Fun: Allow children to explore foods through touch and play, helping them become more comfortable with different textures. We are big advocates of playing with your food (despite it being a big messy no-no growing up!)

Children’s food texture preferences evolve with age, influenced by their oral development, sensory sensitivities, and environmental factors. Understanding these influences can help parents and caregivers create positive mealtime experiences, ultimately encouraging a diverse and balanced diet. Consistent exposure to a variety of food textures is essential for fostering healthy eating habits that last into adulthood.

REFERENCES

Chow, C. Y., Skouw, S., Bech, A. C., Olsen, A., & Bredie, W. L. (2024). A review on children’s oral texture perception and preferences in foods. Critical Reviews in Food Science and Nutrition, 64(12), 3861-3879.

Nederkoorn, C., van den Heuvel, E., van den Brand, A. J., Swart, N., Schreuder, C., & Hendriks-Hartensveld, A. E. (2025). Tactile tastes: Testing the relation between tactile thresholds, liking of textures and pickiness in eating. Appetite, 204, 107767.