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Are you looking to produce and finally fine-tune the taste, texture and sweetness of cereal- and starch-based dairy alternatives to cater for increasing consumer demand?
Our Delvo®Plant family of enzymes delivers a better taste, texture and smoother mouthfeel to plant-based drinks. Delvo®Plant enzymes also unlock natural sweetness – fine-tuning the sugar profile of your products to meet different regional consumer preferences. On top of this, you can even create gluten-reduced dairy alternatives or improve the nutritional value of your plant-based drinks.
The result? Winning dairy alternatives that consumers around the globe truly love.
Whether you’re developing oat-based or soy-based drinks or even other dairy alternatives, our portfolio of solutions enriches nutritional value, improves texture and adds mouthfeel. Download the leaflet to read more and give your plant-based drinks the right appeal.
Producing high-quality dairy alternatives starts with a liquefaction, in which starch-based raw material such as rice and oats are liquefied. In this step, Delvo®Plant ALT enzymes make these raw materials soluble and easy to process to enhance the mouthfeel of starch-based drinks.
Depending on the final application, Delvo®Plant GLU and MAL can unlock the natural sweetness of starch during the second production step – the saccharification – in order to help manufacturers create healthier products without added sugar which can also be tailored to local market preferences.
Other Delvo®Plant enzymes can reduce the gluten content of an oat-based drink, or can further modify texture and mouthfeel of oat drinks. The new Delvo®Plant enzyme range also improves the availability of minerals and in oat-based drinks, these solutions can reduce the gluten content to create strong appeal for an even broader range of consumers.
Read more about our plant-based dairy alternatives portfolio here.
