Elevate indulgent dairy textures, naturally
Optimize formulations with natural ingredient solutions
From ice cream and frozen yogurt to plant-based shakes and spreadable cheese, texture is everything for dairy and dairy alternatives. We explore how producers can lean into wider trends without compromising eating enjoyment.
Finding balance
Against a backdrop of growing consumer interest in health, natural ingredients, and sustainability, it’s no surprise that the dairy and dairy alternative sector has taken note. Research1 shows that these macrotrends play to many of its strengths and signal exciting opportunities for product innovation.
Take ‘Nurturing Nature’ for instance. Identified as one of 2024’s top ten global food industry trends1, this is about much more than a simple nod to sustainability. Rather, increasingly informed consumers are seeking evidence to back up claims and acting accordingly. Carbon emissions, sustainable farming and environmental stewardship are not only seen as important metrics, but driving purchasing decisions too.
Over a third1 of average annual growth in dairy categories is attributed to products making carbon footprint claims, while 89%1 of average annual growth in dairy alternatives is linked to a forest protection related claim.
We are also seeing a blurring of boundaries between health and indulgence. While not exactly new, one of the most interesting aspects of this evolving trend is consumer demand for decadent foods with a well-being boost. Dairy-based ice cream and frozen yogurt with an active health claim, for instance, has reportedly grown 11% over the last five years1. There are certainly plenty of examples to point to, such as Proasis Proteins and Probiotics ice cream which combines creamy textures and intense flavours with probiotics, fiber and protein claims.
Elsewhere, one of the most notable developments is the rise of prebiotic claims in dairy which has surged 17% in global product launches over recent years. With 1 in 4 consumers worldwide1 focused on digestive and gut health, the market for products supporting this trend is reportedly booming.
From the Publication ‘The World of Food Ingredients – 30th Anniversary Edition‘
However, some things don’t change and – as seen across the wider food industry – the value of natural ingredients in purchasing decisions remains strong. In fact, it’s one of the top three1 most influential claims for dairy consumption behind Taste/Flavour and Health respectively. An important reminder that eating enjoyment should always be at the forefront of product strategies.
The challenge facing manufacturers is how to successfully translate these trends into delicious dairy and dairy alternative products with all the indulgent sensory experience consumers expect.
And we can help.
Problem solving
Nexira’s range of natural ingredient solutions can be used, either alone or in carefully-selected combinations, to tackle specific formulation challenges. Offering important functional and nutritional benefits, our extensive portfolio is suitable for numerous dairy and dairy-free applications.
Not only that. With a wide range of organic references, low carbon strategy and commitment to sustainable development, Nexira’s ingredient solutions speak to consumer concerns and support ethical brand initiatives too.
Solutions in action
Take a look at the examples below to see just some of the ways Nexira’s portfolio can enhance product texture and appeal.
- Control ice crystal size
Ice cream and frozen yogurt need to deliver a consistently smooth texture throughout consumption, from frozen to ambient meltdown. By controling ice crystal size during the hardening stage, naltive™ Locust Bean Gum (LBG) ensures a creamy texture and rounded mouthfeel from first to final bite.
As an all-natural, acacia-based solution, naltive™ LBG can also be used to replace E471 (mono and diglycerides) in ice cream, without impacting texture, shelf life or sensory profile. In fact, the full naltive™ range of texturizers, comprising LBG, Guar Gum Specialties and Tara Gum, and the acacia range can be used to support a clean label platform.
- Prevent syneresis & control water activity
Whether chilled or frozen, nobody wants to see water separation in structured dairy and non-dairy desserts. Puddings and flans should retain a firm structure and rounded mouthfeel during shelf-life – both for visual appeal and eating enjoyment. naltive™ Guar Crem addresses both issues.
Used in chilled desserts, its water binding properties help to prevent syneresis and ensure a consistently smooth texture, with no unpleasant slimy residue or impact on taste. While frozen products benefit from limited water release and minimal shape deformation during meltdown, resulting in appealing product appearance and creamy texture.
- Add fiber enrichment and prebiotic effect
Boosting the nutritional value of dairy and dairy-free ice cream taps into the “decadence without guilt” trend. Our organic and carbon neutral Acacia fiber range – known as inavea™ – is the ideal solution. Delivering a proven prebiotic effect and minimum fiber content of 90% on dry extract, our solutions deliver on every level.
Given the complex nature of sensory profiles, building the perfect texture often requires an integrated approach. That’s why we offer a wide range of natural stabilizers and texturizers to bring out the best in your product including Thixogum™, Instantgum™, and naltive™. From well-rounded low fat ice cream to creamy spreadable cheese, we optimize your formulations for outstanding results.
Contact us for more information or sample request ⤵️
[1] Innova Market Insights, Top Tends 2024: Dairy & Dairy Alternatives – Global – Feb 2024
This communication is not intended to the final consumer. It provides scientific information for professionals only. Communication to final consumer has to be checked according to local regulation in force, since the conditions of use are beyond our control. This statement has not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any disease.
