Consumers today are not just looking for taste—they want indulgence and clean labels. Across dairy and plant-based alternatives, the expectation for satisfying textures is growing, alongside a demand for natural ingredients and transparency. At Nexira, we believe texture can come naturally.

When texture feels natural: The future of indulgent, clean-label formulations

Clean labels and transparency

Consumers are increasingly analyzing ingredient lists, favoring products with no artificial additives or preservatives.

Clean label trends reveal that consumers are paying closer attention to ingredient lists, with nearly 3 in 4 reconsidering purchases based on ingredient lists. Honesty and transparency matter, as 58% emphasize the importance of clear information on ingredients and sourcing. Consumers find claims like no preservatives, artificial colorants, or sweeteners appealing when it comes to a good ingredients list. Meanwhile, most want to see simple, real, and recognizable ingredients they can understand.¹

Rising expectations in texture and naturalness

In food and beverage applications, texture plays a crucial role in the overall sensory experience. Consumers expect creamy and smooth mouthfeel, even in products formulated for health or plant-based diets. Plant-based alternatives, in particular, face the dual challenge of delivering taste and texture while maintaining nutritional integrity. Brands are increasingly exploring cleaner, more natural formulations to overcome barriers to consumer acceptance, addressing concerns about processed products without compromising on enjoyment.

Dairy trends show similar patterns. Quality, naturalness, and safety are the top drivers of consumer choice. Globally, one in five consumers reduce dairy consumption due to artificial ingredients, underscoring the importance of transparent and simple formulations. Products that deliver guilt-free indulgence, treats that are both delicious and healthy, represent a significant opportunity for innovation.²

Elevate indulgent dairy textures, naturally

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.

Nexira’s expertise in natural ingredients helps formulators enhance creaminess, stability, and mouthfeel without compromising on clean label or sustainability goals.

Notably with two hydrocolloids that are complementary yet unique: acacia gum, a natural exudate rich in soluble fibers, acts as an emulsifier and stabilizer that improves mouthfeel, and nutritional profile—making it ideal for clean-label reformulations. Locust bean gum (LBG), derived from carob seeds, contributes to smoothness, viscosity, and creamy texture, while supporting structure and freeze–thaw stability in frozen desserts. Together, they offer formulators a toolbox to naturally reproduce the indulgent sensory experience consumers expect—without resorting to synthetic emulsifiers or additives.

Discover how!

Join our webinar

Start Date: 19 November 2025 | Time: 3:00 PM CET | Duration: 40 minutes

In this 40-minute webinar hosted by Food Ingredients First, our experts will explore how acacia gum and locust bean gum (LBG) provide innovative solutions for today’s dairy, frozen dessert, and plant-based formulations.

We’ll share the latest market insights from the US and Europe, highlighting the rise of plant-based products and the growing demand for indulgent and healthier products.

Through exclusive concepts, we’ll demonstrate the unique functionality of our ingredients, including an ice cream where acacia gum naturally replaces the synthetic emulsifier E471 and a plant-based drink enriched with acacia fiber. These case studies show how natural solutions can deliver stability, creaminess, and mouthfeel while meeting clean label requirements.

The session will close with a live Q&A to address your formulation challenges.

Because when it comes to indulgence, texture should come naturally.