IFF unveils enzymatic solution for enhanced textures in fresh fermented foods

IFF has announced the launch of TEXSTAR, an enzymatic solution developed to improve the texture of dairy and plant-based fermented products without added stabilizers. TEXSTAR helps manufacturers create products with appealing textures using familiar ingredients, while also supporting better management of supply chain fluctuations and reducing Scope 3 emissions associated with texturants.

“As a fully enzymatic approach, TEXSTAR represents a major development in the texturants sector,” commented Marianne Toftdal, Global Product Line Manager for Dairy Enzymes at IFF. “With a significant number of UK consumers closely examining yogurt ingredients, TEXSTAR enables the creation of creamy, smooth fermented products that meet consumer expectations.”

Yogurt’s versatility appeals to consumers for different reasons, whether as a snack or dessert. In the USA, 53% of consumers enjoy yogurt as a snack, while in the UK, 17% seek it for comfort. When used as an indulgent dessert, texture is crucial, with 42% of consumers preferring thick, spoonable yogurt. TEXSTAR addresses these preferences by converting sucrose to poly- and oligosaccharides during fermentation, enhancing texture, smoothness, and shine without the use of traditional starch-based texturants. It also improves the taste of plant-based products, reducing the beany notes often found in them.

In addition to its texture-enhancing properties, TEXSTAR provides environmental benefits. As a partial milk protein replacer, it can lower the carbon footprint of fermented products. By opting for an enzymatic approach to texture, manufacturers may also achieve up to a 90% reduction in Scope 3 greenhouse gas emissions related to texturant use due to lower dosage requirements.

Produced through fermentation, TEXSTAR helps mitigate the price volatility associated with crop-based texturants, such as starch, while its lower dosage requirements make it more efficient for inventory storage.

(Image generated by Midjourney, 19 September 2023)