Enzymes for improving taste, texture, sweetness in plant-based dairy alternatives

Improve the taste, texture and sweetness in plant-based dairy alternatives

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. 

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Delvo®Plant enzymes portfolio

The Delvo®Plant enzymes range includes solutions as Delvo®Plant ALT that can liquefy starch-based raw materials like rice and oats to make them soluble and improve mouthfeel; and Delvo®Plant GLU and MAL enzymes which can unlock natural sweetness during saccharification for healthier products without added sugar. 

Other Delvo®Plant enzymes can reduce gluten content and modify texture and mouthfeel. The range also improves mineral availability and can reduce gluten content in oat-based drinks to broaden appeal.
Learn more about our plant-based dairy alternatives portfolio.

Delvo®Plant Go for simpler oat drink production

In oat-based drinks, this revolutionary enzyme solution reduces hydrolysis time by up to 30% and process lead times from three to two hours - all with less heating and cooling time. So now you can step-up production while reducing energy consumption and your overall environmental footprint while reducing energy and water consumption.

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