“As a 100% 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 ingredients.” 
 
 Yogurt’s versatility is reflected in its broad appeal, with consumers enjoying it for various reasons. In the United States, 53% of people consume yogurt as a snack, 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.
 
"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,"
 

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, the company said. 

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.