<\/p>\n\n\n\n
Table of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\nO prazer dos l\u00e1cteos come\u00e7a muito antes do consumo<\/a><\/li>Prefer\u00eancias do consumidor e din\u00e2micas do mercado na Am\u00e9rica Latina<\/a><\/li>Culturas l\u00e1cteas: fermenta\u00e7\u00e3o controlada e produtos consistentes<\/a><\/li>Bioprote\u00e7\u00e3o: estabilidade natural ao longo do tempo<\/a><\/li>Queijos: controle de processo e identidade sensorial<\/a><\/li>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/a><\/li><\/ul><\/nav><\/div>\n<\/span>O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo<\/strong><\/span><\/h2>\n\n\n\nNo segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio din\u00e2mico, marcado por custos vari\u00e1veis, cadeias log\u00edsticas complexas e consumidores cada vez mais exigentes<\/strong>.\u00a0<\/p>\n\n\n\nAl\u00e9m disso, hoje, os consumidores esperam mais prote\u00edna, benef\u00edcios digestivos, *r\u00f3tulos mais simples e qualidade consistente<\/strong>, sem abrir m\u00e3o de sabor, textura e vida \u00fatil. Essa transforma\u00e7\u00e3o reposiciona os l\u00e1cteos como uma plataforma de nutri\u00e7\u00e3o, bem-estar e prazer cotidiano<\/strong>, impulsionando a inova\u00e7\u00e3o<\/a> em toda a cadeia. \u00c9 nesse contexto que a biosci\u00eancia em l\u00e1cteos<\/strong> ganha protagonismo, conectando efici\u00eancia industrial e qualidade do produto final.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Prefer\u00eancias do consumidor e din\u00e2micas do mercado na Am\u00e9rica Latina<\/strong><\/span><\/h2>\n\n\n\nNesse cen\u00e1rio, as principais tend\u00eancias que moldam o mercado l\u00e1cteo na regi\u00e3o incluem:<\/p>\n\n\n\n\nCrescente demanda por produtos funcionais e digestivos<\/strong><\/li>\n\n\n\nInteresse por redu\u00e7\u00e3o de a\u00e7\u00facar, lactose e de ingredientes artificiais<\/strong><\/li>\n\n\n\nValoriza\u00e7\u00e3o de experi\u00eancias sensoriais indulgentes<\/strong>, mesmo em produtos com perfil mais saud\u00e1veis<\/li>\n\n\n\nMaior aten\u00e7\u00e3o \u00e0 estabilidade, frescor e desperd\u00edcio ao longo da cadeia<\/strong><\/li>\n<\/ul>\n\n\n\nPara os produtores, isso significa entregar mais valor com menos margem de erro<\/strong>, em ambientes produtivos e log\u00edsticos cada vez mais desafiadores.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Culturas l\u00e1cteas: fermenta\u00e7\u00e3o controlada e produtos consistentes<\/strong><\/span><\/h2>\n\n\n\nA fermenta\u00e7\u00e3o continua sendo o cora\u00e7\u00e3o de um grande produto l\u00e1cteo. As culturas l\u00e1cteas da IFF<\/strong> apoiam os fabricantes a alcan\u00e7ar:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o esperada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, mesmo em formula\u00e7\u00f5es complexas<\/li>\n<\/ul>\n\n\n\n\nRobustez contra fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControle da p\u00f3s acidifica\u00e7\u00e3o<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\nEm produtos frescos fermentados, solu\u00e7\u00f5es como a linha YO\u2011MIX\u00ae<\/strong><\/a> ajudam a promover uma fermenta\u00e7\u00e3o controlada e excelente desempenho de textura e sabor na produ\u00e7\u00e3o do iogurte, lote ap\u00f3s lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprote\u00e7\u00e3o: estabilidade natural ao longo do tempo<\/strong><\/strong><\/span><\/h2>\n\n\n\nUma \u00f3tima experi\u00eancia l\u00e1ctea s\u00f3 importa se chega intacta ao consumidor. Por isso<\/strong>, as culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.As culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.<\/p>\n\n\n\nNa Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio din\u00e2mico, marcado por custos vari\u00e1veis, cadeias log\u00edsticas complexas e consumidores cada vez mais exigentes<\/strong>.\u00a0<\/p>\n\n\n\nAl\u00e9m disso, hoje, os consumidores esperam mais prote\u00edna, benef\u00edcios digestivos, *r\u00f3tulos mais simples e qualidade consistente<\/strong>, sem abrir m\u00e3o de sabor, textura e vida \u00fatil. Essa transforma\u00e7\u00e3o reposiciona os l\u00e1cteos como uma plataforma de nutri\u00e7\u00e3o, bem-estar e prazer cotidiano<\/strong>, impulsionando a inova\u00e7\u00e3o<\/a> em toda a cadeia. \u00c9 nesse contexto que a biosci\u00eancia em l\u00e1cteos<\/strong> ganha protagonismo, conectando efici\u00eancia industrial e qualidade do produto final.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Prefer\u00eancias do consumidor e din\u00e2micas do mercado na Am\u00e9rica Latina<\/strong><\/span><\/h2>\n\n\n\nNesse cen\u00e1rio, as principais tend\u00eancias que moldam o mercado l\u00e1cteo na regi\u00e3o incluem:<\/p>\n\n\n\n\nCrescente demanda por produtos funcionais e digestivos<\/strong><\/li>\n\n\n\nInteresse por redu\u00e7\u00e3o de a\u00e7\u00facar, lactose e de ingredientes artificiais<\/strong><\/li>\n\n\n\nValoriza\u00e7\u00e3o de experi\u00eancias sensoriais indulgentes<\/strong>, mesmo em produtos com perfil mais saud\u00e1veis<\/li>\n\n\n\nMaior aten\u00e7\u00e3o \u00e0 estabilidade, frescor e desperd\u00edcio ao longo da cadeia<\/strong><\/li>\n<\/ul>\n\n\n\nPara os produtores, isso significa entregar mais valor com menos margem de erro<\/strong>, em ambientes produtivos e log\u00edsticos cada vez mais desafiadores.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Culturas l\u00e1cteas: fermenta\u00e7\u00e3o controlada e produtos consistentes<\/strong><\/span><\/h2>\n\n\n\nA fermenta\u00e7\u00e3o continua sendo o cora\u00e7\u00e3o de um grande produto l\u00e1cteo. As culturas l\u00e1cteas da IFF<\/strong> apoiam os fabricantes a alcan\u00e7ar:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o esperada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, mesmo em formula\u00e7\u00f5es complexas<\/li>\n<\/ul>\n\n\n\n\nRobustez contra fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControle da p\u00f3s acidifica\u00e7\u00e3o<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\nEm produtos frescos fermentados, solu\u00e7\u00f5es como a linha YO\u2011MIX\u00ae<\/strong><\/a> ajudam a promover uma fermenta\u00e7\u00e3o controlada e excelente desempenho de textura e sabor na produ\u00e7\u00e3o do iogurte, lote ap\u00f3s lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprote\u00e7\u00e3o: estabilidade natural ao longo do tempo<\/strong><\/strong><\/span><\/h2>\n\n\n\nUma \u00f3tima experi\u00eancia l\u00e1ctea s\u00f3 importa se chega intacta ao consumidor. Por isso<\/strong>, as culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.As culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.<\/p>\n\n\n\nNa Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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Al\u00e9m disso, hoje, os consumidores esperam mais prote\u00edna, benef\u00edcios digestivos, *r\u00f3tulos mais simples e qualidade consistente<\/strong>, sem abrir m\u00e3o de sabor, textura e vida \u00fatil. Essa transforma\u00e7\u00e3o reposiciona os l\u00e1cteos como uma plataforma de nutri\u00e7\u00e3o, bem-estar e prazer cotidiano<\/strong>, impulsionando a inova\u00e7\u00e3o<\/a> em toda a cadeia. \u00c9 nesse contexto que a biosci\u00eancia em l\u00e1cteos<\/strong> ganha protagonismo, conectando efici\u00eancia industrial e qualidade do produto final.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Prefer\u00eancias do consumidor e din\u00e2micas do mercado na Am\u00e9rica Latina<\/strong><\/span><\/h2>\n\n\n\nNesse cen\u00e1rio, as principais tend\u00eancias que moldam o mercado l\u00e1cteo na regi\u00e3o incluem:<\/p>\n\n\n\n\nCrescente demanda por produtos funcionais e digestivos<\/strong><\/li>\n\n\n\nInteresse por redu\u00e7\u00e3o de a\u00e7\u00facar, lactose e de ingredientes artificiais<\/strong><\/li>\n\n\n\nValoriza\u00e7\u00e3o de experi\u00eancias sensoriais indulgentes<\/strong>, mesmo em produtos com perfil mais saud\u00e1veis<\/li>\n\n\n\nMaior aten\u00e7\u00e3o \u00e0 estabilidade, frescor e desperd\u00edcio ao longo da cadeia<\/strong><\/li>\n<\/ul>\n\n\n\nPara os produtores, isso significa entregar mais valor com menos margem de erro<\/strong>, em ambientes produtivos e log\u00edsticos cada vez mais desafiadores.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Culturas l\u00e1cteas: fermenta\u00e7\u00e3o controlada e produtos consistentes<\/strong><\/span><\/h2>\n\n\n\nA fermenta\u00e7\u00e3o continua sendo o cora\u00e7\u00e3o de um grande produto l\u00e1cteo. As culturas l\u00e1cteas da IFF<\/strong> apoiam os fabricantes a alcan\u00e7ar:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o esperada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, mesmo em formula\u00e7\u00f5es complexas<\/li>\n<\/ul>\n\n\n\n\nRobustez contra fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControle da p\u00f3s acidifica\u00e7\u00e3o<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\nEm produtos frescos fermentados, solu\u00e7\u00f5es como a linha YO\u2011MIX\u00ae<\/strong><\/a> ajudam a promover uma fermenta\u00e7\u00e3o controlada e excelente desempenho de textura e sabor na produ\u00e7\u00e3o do iogurte, lote ap\u00f3s lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprote\u00e7\u00e3o: estabilidade natural ao longo do tempo<\/strong><\/strong><\/span><\/h2>\n\n\n\nUma \u00f3tima experi\u00eancia l\u00e1ctea s\u00f3 importa se chega intacta ao consumidor. Por isso<\/strong>, as culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.As culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.<\/p>\n\n\n\nNa Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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Nesse cen\u00e1rio, as principais tend\u00eancias que moldam o mercado l\u00e1cteo na regi\u00e3o incluem:<\/p>\n\n\n\n
Para os produtores, isso significa entregar mais valor com menos margem de erro<\/strong>, em ambientes produtivos e log\u00edsticos cada vez mais desafiadores.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Culturas l\u00e1cteas: fermenta\u00e7\u00e3o controlada e produtos consistentes<\/strong><\/span><\/h2>\n\n\n\nA fermenta\u00e7\u00e3o continua sendo o cora\u00e7\u00e3o de um grande produto l\u00e1cteo. As culturas l\u00e1cteas da IFF<\/strong> apoiam os fabricantes a alcan\u00e7ar:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o esperada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, mesmo em formula\u00e7\u00f5es complexas<\/li>\n<\/ul>\n\n\n\n\nRobustez contra fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControle da p\u00f3s acidifica\u00e7\u00e3o<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\nEm produtos frescos fermentados, solu\u00e7\u00f5es como a linha YO\u2011MIX\u00ae<\/strong><\/a> ajudam a promover uma fermenta\u00e7\u00e3o controlada e excelente desempenho de textura e sabor na produ\u00e7\u00e3o do iogurte, lote ap\u00f3s lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprote\u00e7\u00e3o: estabilidade natural ao longo do tempo<\/strong><\/strong><\/span><\/h2>\n\n\n\nUma \u00f3tima experi\u00eancia l\u00e1ctea s\u00f3 importa se chega intacta ao consumidor. Por isso<\/strong>, as culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.As culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.<\/p>\n\n\n\nNa Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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A fermenta\u00e7\u00e3o continua sendo o cora\u00e7\u00e3o de um grande produto l\u00e1cteo. As culturas l\u00e1cteas da IFF<\/strong> apoiam os fabricantes a alcan\u00e7ar:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o esperada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, mesmo em formula\u00e7\u00f5es complexas<\/li>\n<\/ul>\n\n\n\n\nRobustez contra fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControle da p\u00f3s acidifica\u00e7\u00e3o<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\nEm produtos frescos fermentados, solu\u00e7\u00f5es como a linha YO\u2011MIX\u00ae<\/strong><\/a> ajudam a promover uma fermenta\u00e7\u00e3o controlada e excelente desempenho de textura e sabor na produ\u00e7\u00e3o do iogurte, lote ap\u00f3s lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprote\u00e7\u00e3o: estabilidade natural ao longo do tempo<\/strong><\/strong><\/span><\/h2>\n\n\n\nUma \u00f3tima experi\u00eancia l\u00e1ctea s\u00f3 importa se chega intacta ao consumidor. Por isso<\/strong>, as culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.As culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.<\/p>\n\n\n\nNa Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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Em produtos frescos fermentados, solu\u00e7\u00f5es como a linha YO\u2011MIX\u00ae<\/strong><\/a> ajudam a promover uma fermenta\u00e7\u00e3o controlada e excelente desempenho de textura e sabor na produ\u00e7\u00e3o do iogurte, lote ap\u00f3s lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprote\u00e7\u00e3o: estabilidade natural ao longo do tempo<\/strong><\/strong><\/span><\/h2>\n\n\n\nUma \u00f3tima experi\u00eancia l\u00e1ctea s\u00f3 importa se chega intacta ao consumidor. Por isso<\/strong>, as culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.As culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.<\/p>\n\n\n\nNa Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprote\u00e7\u00e3o: estabilidade natural ao longo do tempo<\/strong><\/strong><\/span><\/h2>\n\n\n\nUma \u00f3tima experi\u00eancia l\u00e1ctea s\u00f3 importa se chega intacta ao consumidor. Por isso<\/strong>, as culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.As culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.<\/p>\n\n\n\nNa Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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Uma \u00f3tima experi\u00eancia l\u00e1ctea s\u00f3 importa se chega intacta ao consumidor. Por isso<\/strong>, as culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.As culturas de bioprote\u00e7\u00e3o<\/strong> contribuem para a estabilidade microbiol\u00f3gica e a manuten\u00e7\u00e3o da qualidade<\/strong>, de forma natural ao longo de toda a vida \u00fatil.<\/p>\n\n\n\nNa Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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Na Am\u00e9rica Latina, onde a distribui\u00e7\u00e3o \u00e9 extensa e fragmentada, solu\u00e7\u00f5es como HOLDBAC\u00ae<\/strong><\/a> ajudam a:<\/p>\n\n\n\n\nReduzir riscos de deteriora\u00e7\u00e3o<\/strong><\/li>\n\n\n\nMinimizar desperd\u00edcios<\/strong><\/li>\n\n\n\nAssegurar a qualidade do produto<\/strong> ao longo da vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Queijos: controle de processo e identidade sensorial<\/strong><\/span><\/h2>\n\n\n\nNo segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. What used to be a category defined by comfort and routine is now buzzing with innovation.\" \/>\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\/como-a-biosciencia-esta-moldando-o-futuro-dos-lacteos-na-america-latina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Como a biosci\u00eancia est\u00e1 moldando o futuro dos l\u00e1cteos na Am\u00e9rica Latina\" \/>\n<meta property=\"og:description\" content=\"Blog post: Dairy is changing, fast. 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No segmento de queijos, consist\u00eancia, identidade sensorial<\/a> e confiabilidade seguem sendo prioridades para o consumidor, mesmo em um cen\u00e1rio de redu\u00e7\u00e3o de custos e press\u00e3o operacional. <\/p>\n\n\n\nAs culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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As culturas para queijo <\/strong>CHOOZIT\u00ae<\/strong><\/a> foram desenvolvidas para oferecer:<\/p>\n\n\n\n\nAcidifica\u00e7\u00e3o controlada<\/strong><\/li>\n\n\n\nRobustez contra fagos<\/strong><\/li>\n\n\n\nExcelente perfil sensorial e textura<\/strong><\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Enzimas l\u00e1cteas: sa\u00fade, textura e prazer sem compromisso<\/strong><\/span><\/h2>\n\n\n\nHoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. What used to be a category defined by comfort and routine is now buzzing with innovation.\" \/>\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\/como-a-biosciencia-esta-moldando-o-futuro-dos-lacteos-na-america-latina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Como a biosci\u00eancia est\u00e1 moldando o futuro dos l\u00e1cteos na Am\u00e9rica Latina\" \/>\n<meta property=\"og:description\" content=\"Blog post: Dairy is changing, fast. 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Hoje, os consumidores esperam que os produtos l\u00e1cteos entreguem mais valor nutricional e funcional<\/strong>, sem abrir m\u00e3o do prazer, da cremosidade e do sabor aut\u00eantico.<\/strong><\/p>\n\n\n\nAs enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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As enzimas l\u00e1cteas da IFF<\/strong> permitem desenvolver produtos com:<\/p>\n\n\n\n\nRedu\u00e7\u00e3o de lactose<\/strong><\/li>\n\n\n\nControle de do\u00e7ura e redu\u00e7\u00e3o de a\u00e7\u00facar<\/strong>, a partir da hidr\u00f3lise da lactose<\/li>\n\n\n\nTextura, viscosidade e cremosidade otimizadas<\/strong>, mesmo em formula\u00e7\u00f5es com menos gordura<\/li>\n\n\n\nPerfil sensorial preservado<\/strong>, com sabor limpo, corpo equilibrado e experi\u00eancia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nAs enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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As enzimas desempenham um papel essencial em diferentes aplica\u00e7\u00f5es l\u00e1cteas \u2014 como leites e bebidas l\u00e1cteas<\/strong>, iogurtes e fermentados frescos<\/strong>, sobremesas l\u00e1cteas<\/strong>, bebidas proteicas<\/strong> e skyr<\/strong>. Solu\u00e7\u00f5es como NURICA\u2122<\/strong><\/a> apoiam formula\u00e7\u00f5es \u00a0com menos a\u00e7\u00facar e mais fibra, enquanto TEXSTAR\u2122<\/strong><\/a> fortalece a textura em aplica\u00e7\u00f5es frescas fermentadas \u2014 tudo impulsionado pela biosci\u00eancia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nNa Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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<\/p>\n<\/div><\/div>\n\n\n
Na Am\u00e9rica Latina, o futuro dos l\u00e1cteos est\u00e1 sendo constru\u00eddo agora \u2014 com solu\u00e7\u00f5es que funcionam na pr\u00e1tica, acompanhando o ritmo real da produ\u00e7\u00e3o e do mercado<\/strong>. Ao mesmo tempo<\/strong>, ao integrar culturas, bioprote\u00e7\u00e3o e enzimas, a biosci\u00eancia em l\u00e1cteos<\/strong> ajuda a transformar desafios em consist\u00eancia, desempenho e inova\u00e7\u00e3o.<\/p>\n\n\n\n<\/p>\n\n\n\nQual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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Qual \u00e9 o seu desafio de produ\u00e7\u00e3o? Vamos resolv\u00ea-lo \u00a0de forma natural, consistente e com a agilidade local. <\/strong><\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n<\/p>\n\n\n\n*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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*Amig\u00e1vel ao consumidor \/ R\u00f3tulo limpo significa que a lista de ingredientes \u00e9 familiar e aceita pelos consumidores\u00a01<\/a><\/sup><\/a><\/p>\n\n\n\n \n \n Partner with us <\/div>\n <\/div>\n Partner with us <\/use><\/svg><\/a> <\/div>\n\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\nBiosciences is shaping the future of dairy<\/title>\n<meta name=\"description\" content=\"Blog post: Dairy is changing, fast. 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O prazer dos l\u00e1cteos come\u00e7a muito antes do consumo No segmento de l\u00e1cteos, a experi\u00eancia do consumidor n\u00e3o come\u00e7a na prateleira \u2014 come\u00e7a na produ\u00e7\u00e3o. Na Am\u00e9rica Latina, a ind\u00fastria de latic\u00ednios enfrenta um cen\u00e1rio…<\/p>","protected":false},"author":78,"featured_media":46754,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"[{\"content\":\"\",\"id\":\"358aed0a-7b25-46bc-8a18-65bb4adfcbd6\"}]"},"categories":[1,414,62],"tags":[332,121,358,115,330],"class_list":["post-46753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"\n