{"id":46575,"date":"2026-04-27T12:56:36","date_gmt":"2026-04-27T16:56:36","guid":{"rendered":"https:\/\/www.iff.com\/?p=46575"},"modified":"2026-04-28T06:38:23","modified_gmt":"2026-04-28T10:38:23","slug":"unique-texture-fresh-dairy","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/unique-texture-fresh-dairy\/","title":{"rendered":"Building unique texture through fermentation"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/unique-texture-fresh-dairy\/#How_enzymes_and_cultures_help_deliver_consistent_yogurt_experience\" >How enzymes and cultures help deliver consistent yogurt experience<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/unique-texture-fresh-dairy\/#Texture_a_strong_point_of_differentiation_in_Fresh_Fermented\" >Texture: a strong&nbsp;point of&nbsp;differentiation&nbsp;in Fresh Fermented<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/unique-texture-fresh-dairy\/#Texture_innovation_without_compromising_process_control\" >Texture innovation, without compromising process control&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/unique-texture-fresh-dairy\/#Enzymatic_texturizing_a_revolutionary_way_to_build_texture_during_fermentation\" >Enzymatic texturizing:&nbsp;a revolutionary way&nbsp;to&nbsp;build texture during fermentation&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/unique-texture-fresh-dairy\/#Exploring_texture-driven_yogurt_innovation\" >Exploring texture-driven yogurt innovation?&nbsp;<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/unique-texture-fresh-dairy\/#FAQ_TEXSTAR%E2%84%A2\" >FAQ: TEXSTAR\u2122&nbsp;<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\" id=\"h-how-enzymes-and-cultures-help-deliver-consistent-yogurt-experience\"><span class=\"ez-toc-section\" id=\"How_enzymes_and_cultures_help_deliver_consistent_yogurt_experience\"><\/span>How enzymes and cultures help deliver consistent yogurt experience<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/texture-at-the-core\/\" type=\"page\" id=\"24713\" target=\"_blank\" rel=\"noreferrer noopener\">Texture <\/a>is one of the most visible signals of quality in <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/fresh-fermented\/\" type=\"page\" id=\"23647\" target=\"_blank\" rel=\"noreferrer noopener\">fresh fermented dairy<\/a>. It shapes the \u201cfirst spoon\u201d impression, supports brand consistency across markets, and can influence repeat purchase\u2014especially as yogurt expands across more eating occasions.&nbsp;In fact, 53% of U.S. consumers consume yogurt as a&nbsp;snack.<sup>1<\/sup>&nbsp;When yogurt is chosen as an indulgent moment, texture becomes decisive; 42% of consumers seek&nbsp;spoonable&nbsp;yogurts with a thick, satisfying&nbsp;consistency.<sup>2<\/sup>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" data-id=\"46849\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-draft-1_Page_1-1024x1024.jpg\" alt=\"\" class=\"wp-image-46849\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-draft-1_Page_1-1024x1024.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-draft-1_Page_1-300x300.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-draft-1_Page_1-150x150.jpg 150w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-draft-1_Page_1-768x768.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-draft-1_Page_1-70x70.jpg 70w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-draft-1_Page_1-200x200.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-draft-1_Page_1.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" data-id=\"46924\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/v2-Carousel-Post-_1080x1080_-_Customize-Text_Images_-Variation-02-Option-1-1024x1024.jpg\" alt=\"\" class=\"wp-image-46924\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/v2-Carousel-Post-_1080x1080_-_Customize-Text_Images_-Variation-02-Option-1-1024x1024.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/v2-Carousel-Post-_1080x1080_-_Customize-Text_Images_-Variation-02-Option-1-300x300.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/v2-Carousel-Post-_1080x1080_-_Customize-Text_Images_-Variation-02-Option-1-150x150.jpg 150w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/v2-Carousel-Post-_1080x1080_-_Customize-Text_Images_-Variation-02-Option-1-768x768.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/v2-Carousel-Post-_1080x1080_-_Customize-Text_Images_-Variation-02-Option-1-70x70.jpg 70w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/v2-Carousel-Post-_1080x1080_-_Customize-Text_Images_-Variation-02-Option-1-200x200.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/v2-Carousel-Post-_1080x1080_-_Customize-Text_Images_-Variation-02-Option-1.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">At the same time, taste and nutrition expectations are converging. Recent consumer research shows that 39% of global consumers&nbsp;prioritize&nbsp;new&nbsp;flavors, and 28% consider taste more important than nutritional value. This \u201cpermissible indulgence\u201d mindset is pushing brands to design products that feel rewarding while still aligning with modern nutritional&nbsp;expectations.<sup>3<\/sup>&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-texture-a-strong-nbsp-point-of-nbsp-differentiation-nbsp-in-fresh-fermented\"><span class=\"ez-toc-section\" id=\"Texture_a_strong_point_of_differentiation_in_Fresh_Fermented\"><\/span><strong>Texture: a strong&nbsp;point of&nbsp;differentiation&nbsp;in Fresh Fermented<\/strong> <span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">What\u2019s&nbsp;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\u2014and a broader texture palette from silky\/velvety and dense\/thick, to gelled, airy, or pulpy\/chunky&nbsp;sensations.<sup>4<\/sup>&nbsp;<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>\u201cTexture is no longer a background attribute\u2014it\u2019s becoming a primary way brands create permissible indulgence and stand out in yogurt.\u201d<\/strong><\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-texture-innovation-without-compromising-process-control-nbsp-nbsp\"><span class=\"ez-toc-section\" id=\"Texture_innovation_without_compromising_process_control\"><\/span><strong>Texture innovation, without compromising process control&nbsp;<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"h-digestive-wellness-a-global-lifestyle-across-markets-digestive-wellness-has-become-a-global-lifestyle-this-shift-is-rewriting-expectations-for-the-category-in-fact-interest-in-high-fibre-foods-is-rising-sharply-in-europe-with-up-to-21-of-french-and-swedish-consumers-now-prioritizing-fibre-when-shopping-for-food-compared-to-just-13-a-few-years-ago-in-the-us-nearly-a-third-of-people-report-lactose-intolerance-and-66-are-willing-to-pay-more-for-dairy-with-added-functional-benefits-like-fiber-and-protein-globally-over-a-third-of-yogurt-buyers-say-digestive-health-is-a-top-priority-highlighting-the-urgency-for-manufacturers-to-act-now\">When texture is created primarily through added texturizing ingredients, manufacturers may face&nbsp;trade-offs: longer ingredient lists, supply volatility of crop-derived inputs, and challenges&nbsp;maintaining&nbsp;consistent eating quality across different processes and formats.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That\u2019s&nbsp;why many manufacturers are exploring a&nbsp;<strong>fermentation-enabled system approach<\/strong>:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/\" type=\"page\" id=\"6378\" target=\"_blank\" rel=\"noreferrer noopener\">Cultures<\/a><\/strong>&nbsp;to guide fermentation dynamics, manage acidification behavior, and support consistent product performance through shelf life.&nbsp;&nbsp;<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/\" type=\"page\" id=\"6599\">Enzymes<\/a><\/strong>&nbsp;to build targeted texture attributes during fermentation\u2014supporting viscosity, smoothness, and stability without relying on&nbsp;additional&nbsp;texturizing ingredients.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-enzymatic-texturizing-nbsp-a-revolutionary-way-nbsp-to-nbsp-build-texture-during-fermentation-nbsp\"><span class=\"ez-toc-section\" id=\"Enzymatic_texturizing_a_revolutionary_way_to_build_texture_during_fermentation\"><\/span><strong>Enzymatic texturizing:&nbsp;a revolutionary way&nbsp;to&nbsp;build texture during fermentation<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IFF\u2019s<a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/texstar\/\" type=\"page\" id=\"25057\" target=\"_blank\" rel=\"noreferrer noopener\">&nbsp;<strong>TEXSTAR\u2122<\/strong>&nbsp;<\/a>is an enzymatic texturizing solution designed to provide viscosity in fresh fermented products&nbsp;<strong>without the use of added stabilizers<\/strong>. During fermentation, <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/texstar\/\" type=\"page\" id=\"25057\" target=\"_blank\" rel=\"noreferrer noopener\">TEXSTAR\u2122&nbsp;<\/a><strong>converts sucrose into poly-&nbsp;and oligosaccharides<\/strong>, which&nbsp;<strong>reduce&nbsp;sugar content while delivering a premium texture with greater smoothness and increased shine<\/strong>. And all&nbsp;this&nbsp;without&nbsp;traditional starch-based&nbsp;texturants.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This approach is designed to work across a range of fresh fermented formats\u2014including&nbsp;spoonable, stirred, set, and drinkable systems\u2014where the \u201cright\u201d texture can mean anything from dense and creamy to smooth and pourable.&nbsp;<br><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>\u201cInstead of adding texture on top, enzymatic texturizing&nbsp;can&nbsp;help create it during fermentation\u2014supporting consistent&nbsp;and premium&nbsp;eating quality across formats.\u201d&nbsp;&nbsp;<\/strong><\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-exploring-texture-driven-yogurt-innovation-nbsp\"><span class=\"ez-toc-section\" id=\"Exploring_texture-driven_yogurt_innovation\"><\/span><strong>Exploring texture-driven yogurt innovation?<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\" style=\"grid-template-columns:49% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"614\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-Key-Visual-3x5-1-1024x614.jpg\" alt=\"\" class=\"wp-image-46585 size-full\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-Key-Visual-3x5-1-1024x614.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-Key-Visual-3x5-1-300x180.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-Key-Visual-3x5-1-768x461.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-Key-Visual-3x5-1-400x240.jpg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-Key-Visual-3x5-1-200x120.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/04\/TEXSTAR-Key-Visual-3x5-1.jpg 1800w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">Visit our <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/texstar\/\" type=\"page\" id=\"25057\" target=\"_blank\" rel=\"noreferrer noopener\">TEXSTAR\u2122 <\/a>page or connect with&nbsp;an IFF specialist to discuss your format, process conditions, and sensory targets.&nbsp;<strong>We\u2019ll&nbsp;help&nbsp;identify&nbsp;the right approach\u2014enzymes, cultures, or both\u2014for your specific needs.<\/strong>&nbsp;&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-buttons has-custom-font-size has-medium-font-size is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-fe48e5de wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-text-align-center wp-element-button\">Visit our TEXSTAR\u2122 page<\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"m-block blog-cta\"  >\n            <div class=\"blog-cta__content\">\n                                        <div class=\"blog-cta__title\">\n                    If you\u2019re working to deliver label-friendly texture with greater process control\u2014across spoonable, stirred, set, or drinkable formats\u2014reach out to IFF. Our specialists can help you evaluate the best fermentation-enabled strategy for your product and production environment.                 <\/div>\n                    <\/div>\n                <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/#:~:text=and%20more%20sustainable.-,Partner%20With%20Us,-Curious%20about%20the\" target=\"_blank\" class=\"c-btn -normal -primary has-icon icon-right\"> <svg width=\"30\" height=\"30\" class=\"icon icon-lib-icon-arrow1\" aria-hidden=\"true\" role=\"img\"><use xlink:href=\"#lib-icon-arrow1\"><\/use><\/svg><\/a>    <\/div>\n\n\n\n<p class=\"wp-block-paragraph\">References<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mintel, Yogurt and Yogurt Drinks \u2013 USA, 2023<\/li>\n\n\n\n<li>Mintel, Yogurt and Yogurt Drinks \u2013 UK, 2024<\/li>\n\n\n\n<li>Euromonitor, Health and Nutrition survey, 2024<\/li>\n\n\n\n<li>Mintel, GNPD, 2026<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-faq-texstar-nbsp\"><span class=\"ez-toc-section\" id=\"FAQ_TEXSTAR%E2%84%A2\"><\/span><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">FAQ: TEXSTAR\u2122&nbsp;<\/mark><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1772125142172\"><strong class=\"schema-faq-question\"><strong>What is TEXSTAR\u2122?<\/strong>\u00a0<\/strong> <p class=\"schema-faq-answer\">TEXSTAR\u2122 is an enzymatic texturizing solution for dairy and plant-based fresh fermented products, designed to provide viscosity without added stabilizers.\u00a0<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1772125208356\"><strong class=\"schema-faq-question\"><strong>How does TEXSTAR\u2122 work?<\/strong>\u00a0\u00a0<\/strong> <p class=\"schema-faq-answer\">Yes. Enzymes like ZYMSTAR\u2122 GOS S and NURICA\u2122 enable the in\u2011situ production of GOS prebiotic fiber from lactose within the dairy matrix. This way manufacturers can reduce lactose while increasing GOS fiber levels within existing production processes.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1772125245683\"><strong class=\"schema-faq-question\"><strong>Which formats can it support?<\/strong><\/strong> <p class=\"schema-faq-answer\">Fresh fermented formats where texture targets range from thick and\u00a0spoonable\u00a0to smooth and drinkable. (Exact fit depends on recipe and process conditions; IFF can advise.)\u00a0<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1776338478751\"><strong class=\"schema-faq-question\"><strong>Does it replace cultures?<\/strong><\/strong> <p class=\"schema-faq-answer\">No. Cultures\u00a0remain\u00a0essential to fermentation performance; enzymatic texturizing is typically evaluated as part of a system approach with cultures and process parameters.\u00a0<\/p> <\/div> <\/div>","protected":false},"excerpt":{"rendered":"<p>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 \u201cfirst spoon\u201d impression, supports brand consistency across markets, and&#8230;<\/p>","protected":false},"author":25,"featured_media":25445,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[62],"tags":[332,121,358,330],"class_list":["post-46575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Texture:\u00a0differentiation in Fresh Fermented | Blog<\/title>\n<meta name=\"description\" content=\"Fresh Fermented global launches are expanding beyond the standard smooth and creamy, introducing chunky and crunchy additions. Read the blog.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/unique-texture-fresh-dairy\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Building unique texture through fermentation\" \/>\n<meta property=\"og:description\" content=\"Texture is a quality cue consumers feel instantly. 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