IFF has announced the launch of TEXSTAR, an advanced enzymatic texturising solution poised to revolutionise the texture of both dairy and plant-based fresh fermented products. This innovative enzyme provides the necessary viscosity in fresh fermented products, without the use of added stabilisers. TEXSTAR will enable manufacturers to create products with unique textures that feature familiar, consumer-accepted ingredients. Additionally, the enzyme will allow supply chain fluctuations to be managed more effectively and reduce Scope 3 emissions relating to texturants.
“As a 100% enzymatic solution, TEXSTAR is a game-changer in the texturants market,” said Marianne Toftdal, global product line manager of dairy enzymes at IFF. “With nearly two-thirds of UK consumers scrutinising yoghurt ingredients as closely as other foods, TEXSTAR allows the creation of delicious, fresh fermented products with creamy, velvety textures that consumers love, using familiar and consumer-accepted ingredients.”1
Redefining texture in fresh fermented products
Yoghurt’s versatility is reflected in its broad appeal, with consumers enjoying it for various reasons. In the United States, 53 percent of people consume yoghurt as a snack,2 while in the UK, 17% turn to yoghurt to lift their spirits. When yoghurt is enjoyed as an indulgent dessert, texture becomes crucial, with 42% of people seeking spoonable yoghurts with a thick, satisfying consistency.1
TEXSTAR addresses these consumer needs, offering manufacturers a competitive edge in the yoghurt market. During fermentation, TEXSTAR converts sucrose into poly- and oligosaccharides, reducing sugar content and delivering a premium texture with greater smoothness and increased shine, without traditional starch-based texturants. Additionally, TEXSTAR improves the taste profile of plant-based fresh fermented products, reducing unpleasant beany notes often associated with them.
A sustainable alternative to crop-based texturants
Beyond enhancing texture, TEXSTAR offers two key benefits. When used as a partial milk protein replacer, it can reduce the carbon footprint of fresh fermented products. Additionally, by choosing an enzymatic solution for texture, manufacturers can achieve up to 90% in texturant-related Scope 3 greenhouse gas emissions due to significantly lower usage rates.*
Produced through fermentation, TEXSTAR mitigates the risks of price fluctuations associated with crop-based texturants like starch. Its lower dosage requirement for achieving target viscosity also allows manufacturers to store more inventory in less space.
References
1 Mintel, Yogurt and Yogurt Drinks – UK – 2024
2 Mintel, Yogurt and Yogurt Drinks – USA – 2023
- *The carbon footprint and Scope 3 estimations, conducted by IFF’s Life Cycle Assessment team, are based on preliminary screening calculations. They account for the cradle-to-gate carbon footprints of fresh fermented products and texturants used by yoghurt producers, comparing TEXSTAR with alternatives like modified corn starch and gelatin, factoring in usage ratios. The actual emission reductions may vary depending on geographical locations, actual recipes, and sourcing choices. The results have not been independently verified.
