Building unique texture through fermentation

How enzymes and cultures help deliver consistent yogurt experience

Texture is one of the most visible signals of quality in fresh fermented dairy. It shapes the “first spoon” impression, supports brand consistency across markets, and can influence repeat purchase—especially as yogurt expands across more eating occasions. In fact, 53% of U.S. consumers consume yogurt as a snack.¹ When yogurt is chosen as an indulgent moment, texture becomes decisive; 42% of consumers seek spoonable yogurts with a thick, satisfying consistency.² 

At the same time, taste and nutrition expectations are converging. Recent consumer research shows that 39% of global consumers prioritize new flavors, and 28% consider taste more important than nutritional value. This “permissible indulgence” mindset is pushing brands to design products that feel rewarding while still aligning with modern nutritional expectations.³  

Texture: a strong point of differentiation in Fresh Fermented

What’s changing in yogurt specifically is that texture is becoming a stronger point of difference. Global launches are expanding beyond the standard smooth and creamy experience, increasingly introducing chunky and crunchy additions—and a broader texture palette from silky/velvety and dense/thick, to gelled, airy, or pulpy/chunky sensations.⁴ 

“Texture is no longer a background attribute—it’s becoming a primary way brands create permissible indulgence and stand out in yogurt.”

Texture innovation, without compromising process control  

When texture is created primarily through added texturizing ingredients, manufacturers may face trade-offs: longer ingredient lists, supply volatility of crop-derived inputs, and challenges maintaining consistent eating quality across different processes and formats. 

That’s why many manufacturers are exploring a fermentation-enabled system approach: 

• Cultures to guide fermentation dynamics, manage acidification behavior, and support consistent product performance through shelf life.  

• Enzymes to build targeted texture attributes during fermentation—supporting viscosity, smoothness, and stability without relying on additional texturizing ingredients. 

Enzymatic texturizing: a revolutionary way to build texture during fermentation 

IFF’s TEXSTAR™ is an enzymatic texturizing solution designed to provide viscosity in fresh fermented products without the use of added stabilizers. During fermentation, TEXSTAR™ converts sucrose into poly- and oligosaccharides, which reduce sugar content while delivering a premium texture with greater smoothness and increased shine. And all this without traditional starch-based texturants.  

This approach is designed to work across a range of fresh fermented formats—including spoonable, stirred, set, and drinkable systems—where the “right” texture can mean anything from dense and creamy to smooth and pourable. 

“Instead of adding texture on top, enzymatic texturizing can help create it during fermentation—supporting consistent and premium eating quality across formats.”  

Exploring texture-driven yogurt innovation? 

Visit our TEXSTAR™ page or connect with an IFF specialist to discuss your format, process conditions, and sensory targets. We’ll help identify the right approach—enzymes, cultures, or both—for your specific needs.  

Visit our TEXSTAR™ page

References

1. Mintel, Yogurt and Yogurt Drinks – USA, 2023
2. Mintel, Yogurt and Yogurt Drinks – UK, 2024
3. Euromonitor, Health and Nutrition survey, 2024
4. Mintel, GNPD, 2026

FAQ: TEXSTAR™