IFF Launches TEXSTAR™, Pioneering Enzyme Set to Transform Fresh Fermented Food Textures

Rhea-AI Summary

IFF has launched TEXSTAR™, an innovative enzymatic solution designed to enhance texture in dairy and plant-based fermented products without added stabilizers. The enzyme converts sucrose into poly- and oligosaccharides during fermentation, reducing sugar content while delivering premium texture with greater smoothness and increased shine. TEXSTAR™ can reduce texturant-related Scope 3 greenhouse gas emissions by up to 90% due to lower usage rates and can serve as a partial milk protein replacer to reduce carbon footprint. The solution addresses consumer preferences, with 53% of US consumers eating yogurt as a snack and 42% seeking thick, spoonable consistency.

Positive

• Eliminates need for traditional stabilizers, allowing cleaner label products
• Reduces texturant-related Scope 3 emissions by up to 90%
• Improves taste profile in plant-based products by reducing beany notes
• Requires lower dosage compared to traditional texturants, optimizing storage space
• Mitigates supply chain risks associated with crop-based texturants

Negative

• Carbon footprint reduction claims are based on preliminary calculations without independent verification

New enzymatic solution promises premium textures in fermented dairy and plant-based products, eliminating the need for stabilizers.

NEW YORK, Nov. 14, 2024 /PRNewswire/ -- IFF (NYSE:IFF) today announced the launch of TEXSTAR^™, an advanced enzymatic texturizing solution poised to revolutionize 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 stabilizers. 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 percent 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 U.K. 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 ingredients¹." 

Redefining texture in fresh fermented products
Yogurt's versatility is reflected in its broad appeal, with consumers enjoying it for various reasons. In the United States, 53 percent of people consume yogurt as a snack², while in the U.K., 17 percent turn to yogurt to lift their spirits. When yogurt is enjoyed as an indulgent dessert, texture becomes crucial, with 42 percent of people seeking spoonable yogurts with a thick, satisfying consistency.¹ 

TEXSTAR^™ addresses these consumer needs, offering 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.

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 percent 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.

For more information on TEXSTAR™, visit here.

[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 yogurt 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.

Welcome to IFF
At IFF (NYSE: IFF), an industry leader in food, beverage, health, biosciences and scent, science and creativity meet to create essential solutions for a better world – from global icons to unexpected innovations and experiences. With the beauty of art and the precision of science, we are an international collective of thinkers who partners with customers to bring scents, tastes, experiences, ingredients and solutions for products the world craves. Together, we will do more good for people and planet. Learn more at iff.com, (X) Twitter , Facebook, Instagram, and LinkedIn.

© 2024 by International Flavors & Fragrances Inc (IFF). IFF, the IFF Logo, and all trademarks and service marks denoted with ™, ℠ or ® are owned by IFF or affiliates of IFF unless otherwise noted. All Rights Reserved.

Contact: 
Andrea Virginia Leroux Páez
Global Communications Manager, Food Biosciences, Health & Biosciences
+34 664 17 82 17
AndreaV.Leroux@iff.com

SOURCE IFF

FAQ

What is IFF's TEXSTAR™ and how does it work in fermented products?

TEXSTAR™ is an enzymatic texturizing solution that converts sucrose into poly- and oligosaccharides during fermentation, providing viscosity and texture in dairy and plant-based fermented products without requiring additional stabilizers.

How much can TEXSTAR™ reduce greenhouse gas emissions for IFF (NYSE:IFF)?

According to IFF's preliminary calculations, TEXSTAR™ can reduce texturant-related Scope 3 greenhouse gas emissions by up to 90% due to significantly lower usage rates compared to traditional texturants.

What consumer trends is IFF's TEXSTAR™ addressing in the yogurt market?

TEXSTAR™ addresses consumer preferences for thick, spoonable yogurt textures, with 42% of consumers seeking such consistency, while also providing cleaner labels with familiar ingredients that meet increasing consumer scrutiny.