Webinar preview: Dairy proteins that elevate texture win over consumers, says Ingredia

08 Nov 2023 --- The right texture in food products is crucial for food companies, as it directly impacts the taste, quality and consumer satisfaction of their products. In dairy, specifically, texture plays a major role in the sensory experience of eating, and consumers are seeking better food experiences with great taste.

Food Ingredients First speaks to Véronique Lhommet, senior product manager and Léa Mayer, cheese application specialist at Ingredia, ahead of the company’s webinar on November 23, 2023. 

“The visual appearance of food impacts our perception of how it will taste,” explains Lhommet. 

“The color and the flavor are the major criteria developed in formulation, but texture is now also very important because all the senses are awake, not only the vision or the taste. The texture of food products impacts the overall quality and consumer satisfaction. So the right texture is crucial for food companies.”

Attributes beyond texture 
To solve the challenge of the perfect texture, a broad range of texturizers are available, such as thickeners, stabilizers, emulsifiers or gelling agents. Still, they are often chemical additives and do not meet the clean label trend requirements, notes Mayer. 

“This growing trend is a consumer-driven movement that focuses on transparency, simplicity, and the use of natural, recognizable ingredients in food products,” she adds.

“Promilk B Max is an innovative milk protein that maximizes and boosts the texture of your food’s finished product. It allows one to obtain the right texture with an enjoyable mouthfeel. With this dairy natural ingredient, you can obtain different textures or bring good stability to your product,” explains Lhommet. 

“Therefore, it replaces additives such as hydrocolloids, gelatin or stabilizers while bringing high organoleptic quality with enhanced texture and taste.”

Clean label dairy
In its forthcoming webinar, Lhommet and Mayer will delve into the applications where Promilk B MAX can reveal its texturizing properties, from airy foaming texture in fresh whipped cheese or whipped cream to melting and non-sticky texture in triangle cheese portions. 

Promilk B Max from Ingredia offers a unique solution that is 100% dairy to achieve the “perfect” texture of dairy products, meeting consumer demands for good mouthfeel and natural, additive-free products that are clean label.

You can register for the webinar entitled “Promilk B MAX: Unique dairy protein to maximize the texture in your food product!” here. 

By Elizabeth Green