Why It’s Time to Rethink the Dairy Experience
In the world of fresh fermented dairy, texture is no longer just a sensory detail, it’s a strategic advantage. From the first spoonful to the last, texture shapes how consumers perceive indulgence, quality, and even health.
But delivering that perfect texture is anything but simple.
Manufacturers today face a growing list of challenges: high-protein and low-fat formulations that compromise creaminess, plant-based matrices that struggle with consistency, and evolving consumer expectations that demand both indulgence and nutrition. Add to that the complexity of processing variables, like fermentation time, homogenization, and cooling, and it’s clear that texture is a delicate balance of science, art, and precision.
So how can brands deliver on these rising expectations while navigating formulation and process complexity?
At IFF, we believe texture is the experience—and experience is everything. That’s why we’ve taken a deep dive into the evolving role of texture in fresh fermented dairy, exploring the challenges, consumer insights, and innovation opportunities shaping the future of the category.
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Building unique texture through fermentation
Explore our Fresh Fermented Product Range
YO-MIX® PRIME
Enhances taste and texture of fresh dairy with YO-MIX® PRIME cultures, unique full-stop pH technology for superior flexibility and stability.
HOLDBAC® Protective Cultures
For dairy and dairy alternative manufacturers, it’s a new era – preserving freshness is now the challenge to overcome. HOLDBAC® is, a consumer-friendly label*, cutting-edge bioprotective culture for extended freshness in dairy and plant-based alternatives.
HOWARU® Probiotic Cultures
Our range of HOWARU® documented probiotic strains enables producers to reinforce the health properties of their yogurt and fresh fermented products. Our expertise in dairy cultures provides our customers with the broadest choice of clinically-documented, stable and biodiverse probiotic strains for yogurt.
YO-MIX® Yogurt Cultures with or without Probiotics
Our range of YO-MIX® fresh dairy cultures and probiotics are helping meet the diversity of consumer preferences as well as industry demands in the fresh fermented dairy industry.
DANISCO® VEGE Cultures
The broadest range of starter cultures for plant-based fermented products. Designed for fermentation of a wide range of plant-based food & beverages.
NURICA™
NURICA™ is our all-in-one enzyme solution that enables low sugar, reduced lactose, and added fiber claims in your dairy products.
TEXSTAR™ Texturizing enzyme
TEXSTAR™ is a unique enzymatic solution that enhances texture like no other enzyme on the market. It offers premium quality, reduces supply chain risks, and allows for label-friendly products*, all in a cost-effective way.
BONLACTA™ Enzymes for Lactose-Free Dairy
BONLACTA™ is a high-purity lactase that can hydrolyze lactose faster under refrigeration and high-temperature conditions and delivers a final product with an outstanding clean taste.
VERSILK™ Texturizing Enzyme
Natural viscosity control for high-protein fermented fresh dairy and plant-based alternatives.