As the food and beverage marketplace becomes more complex, so food producers are driven to innovate and keep up with local and global demands for products with great taste, texture, and health. At DSM, we’re a reliable partner and solutions provider with the application expertise, formulation services, and technical support to help fast-track your product development from concept to consumer.
Whatever your application and formulation challenge, we support you with consumer and marketing insights; regulatory and legal advice; and nutritional science and advocacy – all aimed at delivering the best products possible.
Our experts are here for you via 11 application hubs – including labs and pilot lines - across the US, Brazil, Europe, China, Singapore, and South Africa. They bring a unique understanding of the interactions between raw materials, food ingredients, production processes, and technology - as well as local tastes and preferences. You’ll also benefit from on-site technical support on everything from product development and troubleshooting, to achieving efficient production and consistent product quality.
How do you turn around a cold-chain transport challenge with bioprotective solutions? Our application and technical support experts helped a dairy customer solve it for their yogurt containing natural ingredients - with excellent results.
Increasing cheese yield while keeping the same taste and texture isn’t an easy job. But our experts helped a Gouda cheesemaker achieve it, using our Maxiren®XDS enzyme. The result was a 1.5% increase in yield that saved the producer €1.5 million annually.
Boosting the nutrition of plant-based meat or fish alternatives is key to meeting consumer needs. That’s why our nutritional premix experts work with you to differentiate your products by adding nutrition that complements your product and base protein – and delights consumers.
Fighting phages is always a challenge. Which is why our technical experts developed an industry-leading (bacterio)phage management approach. We assess your process for phage risks and conduct phage surveys. Based on the data, we then provide tailored advice on the ideal culture rotation schemes.
If you want to reduce acrylamide in baked goods like cookies, biscuits and snacks, DSM has the experts and ingredients to provide a total solution – with the potential to reduce acrylamide by 95%.