Create the perfect sensory experience in F&B
In Food and Beverages applications, consumers’ expectations in terms of taste, texture, and sensory experience are constantly rising.
73% of consumers believe texture adds interest to food and drink experiences.[1]
From functional drinks to nutritional powders, snacks and plant-based alternatives, consumer expectations are driving manufacturers to produce ever tastier foods and beverages.
Marks & Spencer Mochi bites with Locust Bean Gum, 2024
44% of consumers globally cited that they were most inspired by Asian cuisines when consuming their daily meals (Average: 11 countries)[2]
Not only are consumers increasingly demanding when it comes to sensory profile, but they also expect innovations that draw inspiration from recipes, and therefore textures, from all over the world.
A sensory challenge for all F&B applications
For F&B applications, there are numerous formulation challenges to meet the demands of taste, texture and sensory profile. Nexira offers a broad portfolio of all-natural ingredients with organic options for all F&B applications.
For example, according to Innova[3], “plant-based alternatives is one area of healthy eating which texture is vitally important. Consumer research shows that consumers still are more interested in products that can mimic the taste and texture of original dairy and meat products (30-40% showed this preference) rather than those that feature the core taste and texture of the replacement ingredients, e.g., soy, almond, etc. (15%-20% preferred this).”
In this category, 1 in 5 consumers would still like to see improvements in the texture of meat and dairy alternatives. They are complaining about their experience and look for improved flavor, improved texture and standalone products (not mimicking meat/dairy). Between 30% and 37% of consumers still believe that the textures of meat and dairy alternatives are worse than the originals. Taste and texture are the two reasons why consumers would not consider buying plant-based alternatives. So further work needs to be done to improve plant-based formulations in order to satisfy and retain consumers.
While the plant-based alternatives category has required a great deal of development to meet consumer expectations, the other F&B categories are not to be outdone.
In nutritional powders, for example, consumers want products that are both healthy and appetizing. Nexira offers all-natural and organic solutions to enhance the sensory profile of recipes.
A wide range of natural and organic texturizers
As the world leader in acacia, Nexira has developed functional and nutritional ingredients. As an expert in natural ingredients, Nexira offers a range of natural texturizers naltiveTMincluding Locust Bean Gum, Guar gum specialties and Tara gum and a complete portfolio of botanicals for Food & Beverages applications (Acerola, Guarana, Hibiscus, Lemon Balm, etc.).
The full naltiveTM range of natural texturizers has been specifically designed to create the perfect sensory experience in all F&B applications, with Locust Bean Gum, Guar Gum specialties and Tara Gum. Minimally processed and offering organic and clean label options, naltiveTM includes premium grades of Locust Bean Gum dedicated to Food & Beverage applications, and is mostly used in dairy products, to improve the texture of ice cream, spreadable cheese, dairy desserts, as well as in plant-based alternatives.
Contact us to find out how we can help develop customized solutions to achieve the perfect sensory experience!
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[1] Source: Innova Market Insights 2024
[2] Source: Innova Flavor Survey 2023
[3] Source : Innova Market Insights, Harmonizing Flavor & Texture, 2024
This communication is not intended to the final consumer. It provides scientific information for professionals only. Communications to the final consumer have to be checked according to local regulations in force, since the conditions of use are beyond our control. This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
