IFF’s Texstar enzyme transforms taste profile of fresh fermented food
IFF has launched Texstar, an advanced enzymatic texturiser that it says will revolutionise the texture of dairy and plant-based fresh fermented products.
The 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 per cent enzymatic solution, Texstar is a game-changer in the texturants market,” said Marianne Toftdal, global product line manager, dairy enzymes, IFF. “With nearly two-thirds of UK consumers scrutinising 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 (source: Mintel, Yogurt and Yogurt Drinks – UK – 2024).”
Texstar addresses the broad appeal of yogurt, with consumers enjoying it for various reasons. In the United States, 53 per cent of people consume yogurt as a snack (source: Mintel, Yogurt and Yogurt Drinks – USA – 2023), while in the UK, 17 per cent turn to yogurt to lift their spirits.
When yogurt is enjoyed as an indulgent dessert, texture becomes crucial, with 42 per cent of people seeking spoonable yogurts with a thick, satisfying consistency.
IFF said the enzyme offers manufacturers a competitive edge in the yogurt 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.
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 per cent in texturant-related Scope 3 greenhouse gas emissions due to significantly lower usage rates. The carbon footprint and scope 3 estimations, conducted by IFF’s Life Cycle Assessment team, are based on preliminary screening calculations.
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.
