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Cases

Our bright science is helping to improve peoples’ lives and preserve the planet every day.
Sugar concern on the rise

Sugar concern on the rise

Launched in 2013, DSM's Global Insight Series investigates consumers’ perceptions and attitudes around food, taste and their perceived buying behavior. The series aims to ask those obvious questions which are rarely asked, providing customer insights into the perceptions behind the big food trends.

The latest in the series, based on an international survey, shows that concern about sugar is on the rise globally, with nearly half of all consumers saying they are more concerned about overall sugar consumption than they were three years ago. In most countries, label reading has become the norm with more than 50% of global consumers saying they check the sugar content of foods before they buy.

Rosalind Franklin Biotechnology Center

Rosalind Franklin Biotechnology Center

In April 2017 DSM officially opened its new state-of-the-art biotechnology facility at its site in Delft, the Netherlands. The new Biotechnology Center is where our scientists create solutions for societal challenges, including the need to provide all people globally with nutritious food.

Innovations currently under development in the new biotechnology center include the production of fermentative steviol glycosides - the reduced-calorie, sweet-tasting molecules in the Stevia plant - as an answer to the growing global demand for sugar-reduced food and beverages. DSM’s fermentation know-how helps meet this global growing demand for steviol glycosides of a high purity and reliable quality that are sustainably produced.

DSM scientists in the biotech center have also developed a new technology that turns an inedible agricultural by-product of rapeseed, or canola, into valuable plant protein for a wide range of uses in food. These ‘proteins of the future’ address the increasing demand for protein globally.

Bringing digestive comfort to gluten sensitive adults

Bringing digestive comfort to gluten sensitive adults

Already available in the US, in July 2017 DSM secured EU regulatory approval to market the first and only enzyme demonstrated to effectively break down residual gluten, Tolerase® G - or Aspergillus Niger prolyl oligopeptidase.

Tolerase G is aimed at gluten sensitive consumers that follow a gluten-free diet or avoid eating gluten, but want help in breaking down residual gluten in the stomach. Studies have shown that Tolerase G degrades gluten molecules more effectively than other commercially available supplements.

Tolerase G offers manufacturers the opportunity to create unique food supplement products that significantly improve the lives of gluten sensitive consumers – giving this growing number of individuals the freedom to enjoy eating out, without the possible discomfort of residual gluten.