IFF Launches TEXSTAR™, Pioneering Enzyme Set to Transform Fresh Fermented Food Textures
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.
IFF ha lanciato TEXSTAR™, una soluzione enzimatica innovativa progettata per migliorare la consistenza nei prodotti fermentati a base di latte e vegetali senza l'aggiunta di stabilizzatori. L'enzima converte il saccarosio in poli- e oligosaccaridi durante la fermentazione, riducendo il contenuto di zucchero e offrendo una consistenza premium con maggiore liscihezza e brillantezza. TEXSTAR™ può ridurre le emissioni di gas serra di Scopo 3 legate agli additivi fino al 90% grazie a minori tassi di utilizzo e può servire come sostituto parziale della proteina del latte per ridurre l'impronta di carbonio. La soluzione risponde alle preferenze dei consumatori, con il 53% degli americani che consuma yogurt come spuntino e il 42% in cerca di una consistenza densa e cucchiainabile.
IFF ha lanzado TEXSTAR™, una solución enzimática innovadora diseñada para mejorar la textura en los productos fermentados lácteos y de origen vegetal sin estabilizadores añadidos. La enzima convierte la sacarosa en poli- y oligosacáridos durante la fermentación, reduciendo el contenido de azúcar y proporcionando una textura premium con mayor suavidad y brillo. TEXSTAR™ puede reducir las emisiones de gases de efecto invernadero de Alcance 3 relacionadas con los texturizantes en hasta un 90% gracias a menores tasas de uso y puede servir como un reemplazo parcial de la proteína de la leche para reducir la huella de carbono. La solución responde a las preferencias de los consumidores, con el 53% de los consumidores estadounidenses consumiendo yogur como refrigerio y el 42% buscando una consistencia espesa y fácil de servir con cuchara.
IFF가 TEXSTAR™를 출시했습니다. 이는 추가 안정제 없이 유제품 및 식물성 발효 제품에서 질감을 향상시키기 위해 설계된 혁신적인 효소 솔루션입니다. 이 효소는 발효 과정에서 자당을 폴리 및 올리고당으로 변환하여 설탕 함량을 줄이는 동시에 프리미엄 질감과 더 부드럽고 광택 있는 질감을 제공합니다. TEXSTAR™는 사용 비율이 낮아 텍스처 소재와 관련된 범위 3 온실가스 배출량을 최대 90%까지 줄일 수 있으며, 탄소 발자국을 줄이기 위해 부분적으로 우유 단백질 대체재로 사용할 수 있습니다. 이 솔루션은 소비자 선호도에 부합하여 미국 소비자의 53%가 스낵으로 요거트를 먹고, 42%가 두껍고 숟가락으로 퍼먹기 쉬운 농도를 찾고 있습니다.
IFF a lancé TEXSTAR™, une solution enzymatique innovante conçue pour améliorer la texture des produits fermentés laitiers et à base de plantes sans stabilisateurs ajoutés. L'enzyme convertit le saccharose en poly- et oligosaccharides pendant la fermentation, réduisant ainsi la teneur en sucre tout en offrant une texture haut de gamme avec une plus grande douceur et brillance. TEXSTAR™ peut réduire les émissions de gaz à effet de serre de portée 3 liées aux texturants jusqu'à 90 % grâce à des taux d'utilisation plus faibles et peut servir de substitut partiel aux protéines de lait pour réduire l'empreinte carbone. La solution répond aux préférences des consommateurs, 53 % des consommateurs américains consommant du yaourt comme collation et 42 % recherchant une consistance épaisse et facile à servir à la cuillère.
IFF hat TEXSTAR™ eingeführt, eine innovative enzymatische Lösung, die entwickelt wurde, um die Textur in Milch- und pflanzlichen fermentierten Produkten ohne zusätzliche Stabilisatoren zu verbessern. Das Enzym wandelt Saccharose während der Fermentation in Poly- und Oligosaccharide um, wodurch der Zuckergehalt gesenkt wird und eine hochwertige Textur mit größerer Geschmeidigkeit und mehr Glanz geliefert wird. TEXSTAR™ kann die mit Texturstoffen verbundenen Treibhausgasemissionen der Kategorie 3 um bis zu 90% reduzieren, dank niedrigerer Einsatzraten, und kann als partieller Ersatz für Milchproteine dienen, um die CO2-Bilanz zu reduzieren. Die Lösung spricht die Verbraucherpräferenzen an, da 53% der US-Verbraucher Joghurt als Snack essen und 42% eine dicke, löffelbare Konsistenz suchen.
- 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
- Carbon footprint reduction claims are based on preliminary calculations without independent verification
Insights
The launch of TEXSTAR™ represents a significant market opportunity in the $100+ billion global yogurt market. This enzyme-based solution addresses key market trends:
- Growing clean label demands, with
66% of UK consumers scrutinizing yogurt ingredients - Rising plant-based alternatives market
- Sustainability concerns in food production
The product offers dual competitive advantages: cost savings through reduced storage requirements and supply chain resilience by eliminating dependency on crop-based texturants. The ability to reduce Scope 3 emissions by up to
TEXSTAR™'s enzymatic approach represents a significant technological breakthrough in food texture modification. The enzyme's ability to convert sucrose into poly- and oligosaccharides during fermentation achieves multiple benefits: improved texture, reduced sugar content and enhanced stability without conventional stabilizers. For plant-based products, the reduction of beany notes addresses a major technical challenge that has consumer acceptance. The lower dosage requirements and elimination of starch-based texturants provide operational efficiency gains. This innovation could reshape formulation strategies across the fermented foods industry.
New enzymatic solution promises premium textures in fermented dairy and plant-based products, eliminating the need for stabilizers.
"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
Redefining texture in fresh fermented products
Yogurt's versatility is reflected in its broad appeal, with consumers enjoying it for various reasons. In
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 – |
* 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. |
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Contact:
Andrea Virginia Leroux Páez
Global Communications Manager, Food Biosciences, Health & Biosciences
+34 664 17 82 17
AndreaV.Leroux@iff.com
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FAQ
What is IFF's TEXSTAR™ and how does it work in fermented products?
How much can TEXSTAR™ reduce greenhouse gas emissions for IFF (NYSE:IFF)?
What consumer trends is IFF's TEXSTAR™ addressing in the yogurt market?
