As part of our purpose-led, performance-driven organizational strategy, DSM is committed to promoting equitable access to healthy food and nutrition, to using and enabling low-carbon technologies and to protecting the earth’s resources. To these ends, we aim to nudge consumers towards the Commission's healthy and sustainable diet while remaining respectful of the cultural context of doing so and the concerns of all other stakeholders.
DSM is particularly focused on sustainable food solutions in three main areas; diversified proteins, food loss and waste and affordable nutrition. By leveraging our science-based competences and strong organizational experience, we are able to develop leading solutions that make a positive impact across the world. What’s more, together with our partners – across academia, customers, social enterprises and other parties in partnerships in coalitions – we are helping to optimize, scale and implement these solutions.
We have already put our food sustainability ambitions into practice with a range of high-impact solutions. To make food healthier for example, our micronutrients fortify staple foods and rice to deliver higher levels of vitamins and minerals, our new advanced sweetener cuts sugar intake, and our taste modulator ModuMax® can be added to foods with low sugar, salt and saturated fat, or additional fibers or plant proteins for a delicious taste, flavor and mouthfeel.
Working in partnership with Evonik, DSM has developed Veramaris®, an algae-based omega-3 oil to replace the 20% of all wild-caught fish processed into nutritional oil and fed to other, farmed fish. Each ton of Veramaris equates to 60 tons of fish left in the oceans.
Similarly, togther with partners Novozymes we have launched Balancius™, the world's first feed enzyme that works by improving gut health for chickens. It allows broilers to better take up nutrients from feed, thus helping them to grow better and farmers to use less feed.
For the dairy industry Pack-Age® is a moisture-permeable, breathable membrane used to ripen cheese, eliminating the need for it to form an inedible crust. If all the world’s naturally ripened Gouda & Parmesan cheeses were ripened with Pack-Age we’d save 3.6 billion liters of milk, 200,000 tons less cheese would be wasted and there would be €200 million more profit to share throughout the value chain.