<\/p>\n\n\n\n
Table of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\nEl placer de los l\u00e1cteos, comienza mucho antes del consumo<\/a><\/li>Preferencias del consumidor y din\u00e1micas del mercado en Am\u00e9rica Latina<\/a><\/li>Cultivos l\u00e1cteos: fermentaci\u00f3n predecible y productos consistentes<\/a><\/li>Bioprotecci\u00f3n: estabilidad natural a lo largo del tiempo<\/a><\/li>Quesos: control de proceso e identidad sensorial<\/a><\/li>Enzimas l\u00e1cteas: salud, textura y placer sin compromisos<\/a><\/li><\/ul><\/nav><\/div>\n<\/span>El placer de los l\u00e1cteos, comienza mucho antes del consumo<\/strong><\/strong><\/span><\/h2>\n\n\n\nEn el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta un escenario din\u00e1mico, marcado por costos variables, cadenas log\u00edsticas complejas y consumidores cada vez m\u00e1s exigentes<\/strong>. Por eso, la biosciencia cobra protagonismo al conectar la eficiencia industrial con la calidad del producto final.<\/p>\n\n\n\nAdem\u00e1s, hoy los consumidores esperan m\u00e1s prote\u00edna, beneficios digestivos, etiquetas m\u00e1s simples y calidad consistente<\/strong>, sin renunciar al sabor, la textura ni la vida \u00fatil. Como resultado<\/strong>, esta transformaci\u00f3n convierte a los l\u00e1cteos en una plataforma de nutrici\u00f3n, bienestar y disfrute cotidiano<\/strong>, impulsando la innovaci\u00f3n<\/a> en toda la cadena de valor.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Preferencias del consumidor y din\u00e1micas del mercado en Am\u00e9rica Latina<\/strong><\/strong><\/span><\/h2>\n\n\n\nEn este contexto, las principales tendencias que est\u00e1n moldeando el mercado l\u00e1cteo en la regi\u00f3n incluyen:<\/p>\n\n\n\n\nCreciente demanda de productos funcionales y digestivos<\/strong><\/li>\n\n\n\nInter\u00e9s en reducci\u00f3n de az\u00facar, lactosa e ingredientes artificiales<\/strong><\/li>\n\n\n\nValoraci\u00f3n de experiencias sensoriales indulgentes<\/strong>, incluso en productos m\u00e1s saludables<\/li>\n\n\n\nMayor atenci\u00f3n a la estabilidad, frescura y reducci\u00f3n del desperdicio a lo largo de la cadena<\/strong><\/li>\n<\/ul>\n\n\n\nPara los productores, esto significa entregar m\u00e1s valor con menos margen de error<\/strong>, en contextos productivos y log\u00edsticos cada vez m\u00e1s desafiantes.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Cultivos l\u00e1cteos: fermentaci\u00f3n predecible y productos consistentes<\/strong><\/strong><\/span><\/h2>\n\n\n\nLa fermentaci\u00f3n sigue siendo el coraz\u00f3n de los productos l\u00e1cteos. Los cultivos l\u00e1cteos de IFF<\/strong> ayudan a los fabricantes a lograr:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, incluso en formulaciones complejas<\/li>\n<\/ul>\n\n\n\n\nMayor robustez frente a fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControl de la post\u2011acidificaci\u00f3n<\/strong> durante la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nEn productos frescos fermentados, soluciones como la l\u00ednea YO\u2011MIX\u00ae<\/strong><\/a> permiten promover una fermentaci\u00f3n controlada y un excelente desempe\u00f1o de textura y sabor en la producci\u00f3n de yogur, lote tras lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprotecci\u00f3n: estabilidad natural a lo largo del tiempo<\/strong><\/strong><\/strong><\/span><\/h2>\n\n\n\nUna gran experiencia l\u00e1ctea s\u00f3lo importa si llega intacta al consumidor.Por eso<\/strong>, las culturas de bioprotecci\u00f3n<\/strong> contribuyen a la estabilidad microbiol\u00f3gica y al mantenimiento de la calidad<\/strong>, de forma natural y alineada con etiquetas m\u00e1s limpias.<\/p>\n\n\n\nEn Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta un escenario din\u00e1mico, marcado por costos variables, cadenas log\u00edsticas complejas y consumidores cada vez m\u00e1s exigentes<\/strong>. Por eso, la biosciencia cobra protagonismo al conectar la eficiencia industrial con la calidad del producto final.<\/p>\n\n\n\nAdem\u00e1s, hoy los consumidores esperan m\u00e1s prote\u00edna, beneficios digestivos, etiquetas m\u00e1s simples y calidad consistente<\/strong>, sin renunciar al sabor, la textura ni la vida \u00fatil. Como resultado<\/strong>, esta transformaci\u00f3n convierte a los l\u00e1cteos en una plataforma de nutrici\u00f3n, bienestar y disfrute cotidiano<\/strong>, impulsando la innovaci\u00f3n<\/a> en toda la cadena de valor.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Preferencias del consumidor y din\u00e1micas del mercado en Am\u00e9rica Latina<\/strong><\/strong><\/span><\/h2>\n\n\n\nEn este contexto, las principales tendencias que est\u00e1n moldeando el mercado l\u00e1cteo en la regi\u00f3n incluyen:<\/p>\n\n\n\n\nCreciente demanda de productos funcionales y digestivos<\/strong><\/li>\n\n\n\nInter\u00e9s en reducci\u00f3n de az\u00facar, lactosa e ingredientes artificiales<\/strong><\/li>\n\n\n\nValoraci\u00f3n de experiencias sensoriales indulgentes<\/strong>, incluso en productos m\u00e1s saludables<\/li>\n\n\n\nMayor atenci\u00f3n a la estabilidad, frescura y reducci\u00f3n del desperdicio a lo largo de la cadena<\/strong><\/li>\n<\/ul>\n\n\n\nPara los productores, esto significa entregar m\u00e1s valor con menos margen de error<\/strong>, en contextos productivos y log\u00edsticos cada vez m\u00e1s desafiantes.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Cultivos l\u00e1cteos: fermentaci\u00f3n predecible y productos consistentes<\/strong><\/strong><\/span><\/h2>\n\n\n\nLa fermentaci\u00f3n sigue siendo el coraz\u00f3n de los productos l\u00e1cteos. Los cultivos l\u00e1cteos de IFF<\/strong> ayudan a los fabricantes a lograr:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, incluso en formulaciones complejas<\/li>\n<\/ul>\n\n\n\n\nMayor robustez frente a fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControl de la post\u2011acidificaci\u00f3n<\/strong> durante la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nEn productos frescos fermentados, soluciones como la l\u00ednea YO\u2011MIX\u00ae<\/strong><\/a> permiten promover una fermentaci\u00f3n controlada y un excelente desempe\u00f1o de textura y sabor en la producci\u00f3n de yogur, lote tras lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprotecci\u00f3n: estabilidad natural a lo largo del tiempo<\/strong><\/strong><\/strong><\/span><\/h2>\n\n\n\nUna gran experiencia l\u00e1ctea s\u00f3lo importa si llega intacta al consumidor.Por eso<\/strong>, las culturas de bioprotecci\u00f3n<\/strong> contribuyen a la estabilidad microbiol\u00f3gica y al mantenimiento de la calidad<\/strong>, de forma natural y alineada con etiquetas m\u00e1s limpias.<\/p>\n\n\n\nEn Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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Adem\u00e1s, hoy los consumidores esperan m\u00e1s prote\u00edna, beneficios digestivos, etiquetas m\u00e1s simples y calidad consistente<\/strong>, sin renunciar al sabor, la textura ni la vida \u00fatil. Como resultado<\/strong>, esta transformaci\u00f3n convierte a los l\u00e1cteos en una plataforma de nutrici\u00f3n, bienestar y disfrute cotidiano<\/strong>, impulsando la innovaci\u00f3n<\/a> en toda la cadena de valor.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Preferencias del consumidor y din\u00e1micas del mercado en Am\u00e9rica Latina<\/strong><\/strong><\/span><\/h2>\n\n\n\nEn este contexto, las principales tendencias que est\u00e1n moldeando el mercado l\u00e1cteo en la regi\u00f3n incluyen:<\/p>\n\n\n\n\nCreciente demanda de productos funcionales y digestivos<\/strong><\/li>\n\n\n\nInter\u00e9s en reducci\u00f3n de az\u00facar, lactosa e ingredientes artificiales<\/strong><\/li>\n\n\n\nValoraci\u00f3n de experiencias sensoriales indulgentes<\/strong>, incluso en productos m\u00e1s saludables<\/li>\n\n\n\nMayor atenci\u00f3n a la estabilidad, frescura y reducci\u00f3n del desperdicio a lo largo de la cadena<\/strong><\/li>\n<\/ul>\n\n\n\nPara los productores, esto significa entregar m\u00e1s valor con menos margen de error<\/strong>, en contextos productivos y log\u00edsticos cada vez m\u00e1s desafiantes.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Cultivos l\u00e1cteos: fermentaci\u00f3n predecible y productos consistentes<\/strong><\/strong><\/span><\/h2>\n\n\n\nLa fermentaci\u00f3n sigue siendo el coraz\u00f3n de los productos l\u00e1cteos. Los cultivos l\u00e1cteos de IFF<\/strong> ayudan a los fabricantes a lograr:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, incluso en formulaciones complejas<\/li>\n<\/ul>\n\n\n\n\nMayor robustez frente a fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControl de la post\u2011acidificaci\u00f3n<\/strong> durante la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nEn productos frescos fermentados, soluciones como la l\u00ednea YO\u2011MIX\u00ae<\/strong><\/a> permiten promover una fermentaci\u00f3n controlada y un excelente desempe\u00f1o de textura y sabor en la producci\u00f3n de yogur, lote tras lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprotecci\u00f3n: estabilidad natural a lo largo del tiempo<\/strong><\/strong><\/strong><\/span><\/h2>\n\n\n\nUna gran experiencia l\u00e1ctea s\u00f3lo importa si llega intacta al consumidor.Por eso<\/strong>, las culturas de bioprotecci\u00f3n<\/strong> contribuyen a la estabilidad microbiol\u00f3gica y al mantenimiento de la calidad<\/strong>, de forma natural y alineada con etiquetas m\u00e1s limpias.<\/p>\n\n\n\nEn Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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En este contexto, las principales tendencias que est\u00e1n moldeando el mercado l\u00e1cteo en la regi\u00f3n incluyen:<\/p>\n\n\n\n
Para los productores, esto significa entregar m\u00e1s valor con menos margen de error<\/strong>, en contextos productivos y log\u00edsticos cada vez m\u00e1s desafiantes.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/span>Cultivos l\u00e1cteos: fermentaci\u00f3n predecible y productos consistentes<\/strong><\/strong><\/span><\/h2>\n\n\n\nLa fermentaci\u00f3n sigue siendo el coraz\u00f3n de los productos l\u00e1cteos. Los cultivos l\u00e1cteos de IFF<\/strong> ayudan a los fabricantes a lograr:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, incluso en formulaciones complejas<\/li>\n<\/ul>\n\n\n\n\nMayor robustez frente a fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControl de la post\u2011acidificaci\u00f3n<\/strong> durante la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nEn productos frescos fermentados, soluciones como la l\u00ednea YO\u2011MIX\u00ae<\/strong><\/a> permiten promover una fermentaci\u00f3n controlada y un excelente desempe\u00f1o de textura y sabor en la producci\u00f3n de yogur, lote tras lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprotecci\u00f3n: estabilidad natural a lo largo del tiempo<\/strong><\/strong><\/strong><\/span><\/h2>\n\n\n\nUna gran experiencia l\u00e1ctea s\u00f3lo importa si llega intacta al consumidor.Por eso<\/strong>, las culturas de bioprotecci\u00f3n<\/strong> contribuyen a la estabilidad microbiol\u00f3gica y al mantenimiento de la calidad<\/strong>, de forma natural y alineada con etiquetas m\u00e1s limpias.<\/p>\n\n\n\nEn Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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La fermentaci\u00f3n sigue siendo el coraz\u00f3n de los productos l\u00e1cteos. Los cultivos l\u00e1cteos de IFF<\/strong> ayudan a los fabricantes a lograr:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/li>\n<\/ul>\n\n\n\n\nExcelente textura<\/strong>, incluso en formulaciones complejas<\/li>\n<\/ul>\n\n\n\n\nMayor robustez frente a fagos<\/strong><\/li>\n<\/ul>\n\n\n\n\nControl de la post\u2011acidificaci\u00f3n<\/strong> durante la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nEn productos frescos fermentados, soluciones como la l\u00ednea YO\u2011MIX\u00ae<\/strong><\/a> permiten promover una fermentaci\u00f3n controlada y un excelente desempe\u00f1o de textura y sabor en la producci\u00f3n de yogur, lote tras lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprotecci\u00f3n: estabilidad natural a lo largo del tiempo<\/strong><\/strong><\/strong><\/span><\/h2>\n\n\n\nUna gran experiencia l\u00e1ctea s\u00f3lo importa si llega intacta al consumidor.Por eso<\/strong>, las culturas de bioprotecci\u00f3n<\/strong> contribuyen a la estabilidad microbiol\u00f3gica y al mantenimiento de la calidad<\/strong>, de forma natural y alineada con etiquetas m\u00e1s limpias.<\/p>\n\n\n\nEn Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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En productos frescos fermentados, soluciones como la l\u00ednea YO\u2011MIX\u00ae<\/strong><\/a> permiten promover una fermentaci\u00f3n controlada y un excelente desempe\u00f1o de textura y sabor en la producci\u00f3n de yogur, lote tras lote.<\/p>\n\n\n\n<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/span>Bioprotecci\u00f3n: estabilidad natural a lo largo del tiempo<\/strong><\/strong><\/strong><\/span><\/h2>\n\n\n\nUna gran experiencia l\u00e1ctea s\u00f3lo importa si llega intacta al consumidor.Por eso<\/strong>, las culturas de bioprotecci\u00f3n<\/strong> contribuyen a la estabilidad microbiol\u00f3gica y al mantenimiento de la calidad<\/strong>, de forma natural y alineada con etiquetas m\u00e1s limpias.<\/p>\n\n\n\nEn Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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>Bioprotecci\u00f3n: estabilidad natural a lo largo del tiempo<\/strong><\/strong><\/strong><\/span><\/h2>\n\n\n\nUna gran experiencia l\u00e1ctea s\u00f3lo importa si llega intacta al consumidor.Por eso<\/strong>, las culturas de bioprotecci\u00f3n<\/strong> contribuyen a la estabilidad microbiol\u00f3gica y al mantenimiento de la calidad<\/strong>, de forma natural y alineada con etiquetas m\u00e1s limpias.<\/p>\n\n\n\nEn Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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Una gran experiencia l\u00e1ctea s\u00f3lo importa si llega intacta al consumidor.Por eso<\/strong>, las culturas de bioprotecci\u00f3n<\/strong> contribuyen a la estabilidad microbiol\u00f3gica y al mantenimiento de la calidad<\/strong>, de forma natural y alineada con etiquetas m\u00e1s limpias.<\/p>\n\n\n\nEn Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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En Am\u00e9rica Latina, donde la distribuci\u00f3n es extensa y heterog\u00e9nea, soluciones como HOLDBAC\u00ae<\/strong><\/a> ayudan a:<\/p>\n\n\n\n\nReducir riesgos de deterioro<\/strong><\/strong><\/li>\n\n\n\nMinimizar desperdicios<\/strong><\/li>\n\n\n\nAsegurar la calidad del producto<\/strong> a lo largo de la vida \u00fatil<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\n<\/span>Quesos: control de proceso e identidad sensorial<\/strong><\/span><\/h2>\n\n\n\nEn la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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En la categor\u00eda de quesos<\/a>, la consistencia, identidad sensorial y confiabilidad<\/strong>, siguen siendo prioridad para el consumido, incluso en un contexto de presi\u00f3n por costos y eficiencia.Los cultivos para queso <\/strong>CHOOZIT\u00ae<\/strong><\/a> est\u00e1n dise\u00f1ados para ofrecer:<\/p>\n\n\n\n\nAcidificaci\u00f3n controlada<\/strong><\/strong><\/li>\n\n\n\nMayor robustez frente a fagos<\/strong><\/strong><\/li>\n\n\n\nExcelente perfil sensorial y textura<\/strong><\/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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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: salud, textura y placer sin compromisos<\/strong><\/strong><\/span><\/h2>\n\n\n\nHoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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Hoy en d\u00eda, los consumidores esperan que los productos l\u00e1cteos ofrezcan m\u00e1s valor nutricional y funcional sin renunciar al placer, la cremosidad y el sabor aut\u00e9ntico.Las enzimas l\u00e1cteas de IFF<\/strong> permiten desarrollar productos:<\/p>\n\n\n\n\nReducidos en lactosa<\/strong><\/li>\n\n\n\nCon control de dulzor y reducci\u00f3n de az\u00facar<\/strong>, a partir de la hidr\u00f3lisis de la lactosa<\/li>\n\n\n\nCon textura, viscosidad y cremosidad \u00f3ptimas<\/strong>, incluso en formulaciones con menos grasa<\/li>\n\n\n\nCon perfil sensorial preservado<\/strong>, con sabor limpio, cuerpo equilibrado y experiencia indulgente<\/li>\n<\/ul>\n\n\n\n<\/p>\n\n\n\nLas enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\nSoluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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Las enzimas desempe\u00f1an un papel esencial en diferentes aplicaciones l\u00e1cteas, como leches, bebidas l\u00e1cteas, yogures y fermentados frescos, postres l\u00e1cteos, bebidas proteicas y skyr.<\/p>\n\n\n\n
Soluciones como NURICA\u2122<\/strong><\/a> apoyan formulaciones con menos az\u00facar y m\u00e1s fibra, mientras que TEXSTAR\u2122<\/strong><\/a> refuerza la textura en aplicaciones frescas fermentadas, todo impulsado por la biosciencia.<\/p>\n\n\n\n<\/span>\n<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\nEn Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? Resolv\u00e1moslo juntos: de manera natural, constante y <\/strong>con la agilidad 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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
En Am\u00e9rica Latina, el futuro de los l\u00e1cteos se est\u00e1 construyendo hoy \u2014 con soluciones que funcionan en la pr\u00e1ctica, acompa\u00f1ando el ritmo real de producci\u00f3n y del mercado<\/strong>. Al mismo tiempo<\/strong>, al integrar cultivos, bioprotecci\u00f3n y enzimas, la biosciencia ayuda a transformar desaf\u00edos en consistencia, desempe\u00f1o e innovaci\u00f3n.<\/p>\n\n\n\n\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? 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\u00bfCu\u00e1l es su desaf\u00edo de producci\u00f3n? 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*Amigable con el consumidor \/ Etiqueta limpia significa que la lista de ingredientes es familiar y aceptada por los 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":"El placer de los l\u00e1cteos, comienza mucho antes del consumo En el segmento de l\u00e1cteos, la experiencia del consumidor no empieza en la g\u00f3ndola \u2014 empieza en la producci\u00f3n.En Am\u00e9rica Latina, la industria l\u00e1ctea enfrenta…<\/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-46778","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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