New Texture System for Dairy Increases Gel Strength, Lowers Cost

At the recent Natural Products Expo West trade show, Corn Products International (Westchester, IL)/National Starch Food Innovation (Bridgewater, NJ) debuted Novation Indulge 3340, a clean-label texture system designed to create a thick, creamy, gelled texture in cultured dairy products. Ideal for use in indulgent dairy desserts as well as fermented dairy products such as yogurt and sour cream, the system increases the gel strength and firmness of products while providing clean melt-away and fat-like textural characteristics. The system can be used on conventional stirred-yogurt equipment and may also possibly reduce production time and costs. It is resistant to high temperature, high shear, and low pH. At the show, the companies sampled the new system in a Fromage Frais treat, topped with lucuma fruit and coconut.

“Novation Indulge 3340 texture system is a unique solution for manufacturers looking to reduce fat and calories to provide consumers with clean-label, healthier alternatives that deliver the same taste and texture profiles they expect from traditional indulgent dairy products,” says Leaslie Carr, marketing manager, wholesome, for National Starch Food Innovation.