UK – IFF has unveiled Texstar, a new enzymatic texturizing solution designed to enhance the texture of both dairy and plant-based fresh fermented products.
According to the company, the enzyme eliminates the need for added stabilizers, enabling manufacturers to produce products with unique textures while relying on familiar, consumer-friendly ingredients.
“Texstar addresses several challenges in the production of fermented foods,” it noted.
“By converting sucrose into poly- and oligosaccharides during fermentation, it not only reduces sugar content but also delivers smoother textures with increased shine, eliminating the need for traditional starch-based texturants.”
IFF highlighted that the solution can also enhance the taste profiles of plant-based dairy alternatives, mitigating common off-notes such as ‘beany’ flavors often associated with plant proteins.
The enzyme’s environmental benefits are equally significant. When used as a partial milk protein replacer, Texstar can drastically lower the carbon footprint of fresh fermented products.
IFF’s Life Cycle Assessment team estimates that manufacturers could see up to a 90% reduction in Scope 3 greenhouse gas emissions associated with texturants.
This reduction is achieved through lower usage rates, contributing to more sustainable production practices.
In addition to environmental advantages, Texstar offers logistical benefits. The enzymatic solution is produced via fermentation, reducing dependency on crop-based texturants that are subject to price fluctuations.
Its lower dosage requirements also mean that manufacturers can store more product in less space, optimizing supply chain management.
Marianne Toftdal, global product line manager for dairy enzymes at IFF, described Texstar as a transformative innovation.
“As a 100% enzymatic solution, Texstar is a game-changer in the texturants market,” Toftdal said.
“With nearly two-thirds of UK consumers scrutinizing yogurt 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.”
Texstar’s launch comes at a time when manufacturers are under increasing pressure to deliver healthier, more sustainable products without compromising on taste and texture.
IFF’s new solution aims to meet these demands by offering a versatile, efficient, and eco-friendly alternative to conventional texturants.
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