IFF Unveils 100% Enzymatic Solution for Premium and Velvety Textures in Plant-Based Yogurt

International Flavors & Fragrances (IFF) has introduced TEXSTAR, a groundbreaking enzymatic solution for plant-based yogurt that aims to improve taste and texture while offering a clean-label alternative to traditional texturizing agents. This advanced ingredient helps create premium velvety textures in yogurt by converting sucrose into poly- and oligosaccharides during fermentation, resulting in a smoother and shinier product with reduced sugar content. TEXSTAR also addresses consumer preferences for familiar textures and flavors in yogurts, ultimately giving manufacturers a competitive edge in the market.

Aside from enhancing taste and texture, TEXSTAR offers various benefits for manufacturers, such as reducing price volatility associated with crop-based texturants, requiring lower dosages for viscosity, and improving supply chain resilience. Furthermore, the enzyme's use can lower Scope 3 emissions by up to 90% and act as a partial milk protein replacer, contributing to the sustainability and responsible production of plant-based dairy products. Overall, IFF's new enzymatic solution provides an innovative and eco-friendly option for creating delicious and environmentally-conscious plant-based yogurts.