Solving global challenges with bold innovations

DSM introduced its complete portfolio of integrated solutions for creating stand-out plant-based meat alternatives. The range was designed to enhance taste, texture and nutritional value, while also managing sodium content in meat alternative applications such as burgers, sausages and nuggets. Featuring a selection of yeast extracts, process flavors, hydrocolloids and nutritional ingredients, DSM’s full portfolio provides food producers with the tools they need to get to this thriving market fast, and meet growing consumer demand for an authentic, enjoyable and nourishing meat alternative experience.

While the traditional dairy segment remains strong, the launch of the Delvo®Plant range of enzymes comes as demand for plant-based dairy alternative solutions continues to grow worldwide, driven by a rising number of people adopting flexitarian, vegetarian and vegan diets. The introduction of the Delvo®Plant range completes DSM’s wider portfolio of integrated solutions that help manufacturers develop and market premium dairy alternatives. Alongside the new Delvo®Plant enzymes, it features GELLANEER™ hydrocolloids, ModuMax® taste modulation solutions, Quali® vitamins, and DSM premix solutions for plant-based drinks and yogurts. This is complemented by DSM’s expert services, including local formulation, application, technical and sales support.

The baking industry’s ‘holy grail’ has long been to produce bread with a long shelf life and bread that stays fresh for longer. As a key partner to bakeries and bread improvers, DSM has fine-tuned its portfolio of baking enzymes to reflect the trend that freshness, when it comes to baking, goes beyond softness. BakeZyme® Master provides the best possible resilience and moistness over time. Bread produced with BakeZyme® Master remains soft and moist with good flexibility even after long shelf life. Freshness increasingly matters in refrigerated applications, and Master outperforms here too, so that a sandwich brought from home to work or purchased on-the-go still tastes fresh and delicious and maintains its resilience.

Protein is a crucial part of a healthy diet. To help meet the growing demand for proteins, DSM and Avril have established a partnership (75/25) and formed Olatein. The partnership draws on the unique know-how of each of the partners, including DSM’s patented process and technology for extracting high-quality protein from canola meal and Avril’s 35-year legacy in oilseed and protein crop production. The resulting product, CanolaPRO®, will be marketed and sold by DSM. CanolaPRO® has excellent functional properties, a high nutritional value, and a balanced taste profile. It enhances vegan and vegetarian products such as meat and dairy alternatives, as well as other beverages, baked products, bars, and ready-to-mix products.

Advancing DSM’s comprehensive brewing portfolio, Maxadjunct™ ß L enzyme innovation allows brewers to increase the adjunct level in their beers, enabling them to improve resource efficiency by leveraging a variety of locally available unmalted materials, while also bypassing the cereal cooking stage of production for added benefits. These functions help to increase brewhouse capacity by up to 25%, reduce costs and meet sustainability and attenuation targets. With the new Maxadjunct™ ß L enzyme, brands can cater to evolving consumer preferences for more sustainable, premium beer varieties, without compromising on taste.

The popularity of the lactose-free dairy category continued its upward trajectory, propelled by the rising number of consumers choosing lactose-free varieties for their perceived health appeal. Advancing DSM’s leading portfolio of Maxilact® lactases, Maxilact® Super enables dairy manufacturers to create high-quality, clean-tasting lactose-free and sugar-reduced dairy, while also helping to cut hydrolysis time by 33% and achieve optimal production efficiency. Moreover, Maxilact® Super is suitable for all dairy product positionings, from regular to organic and Verband Lebensmittel Ohne Gentechnik (VLOG). With this new enzyme innovation, lactose-free dairy producers can deliver the authenticity, health appeal and sensory experience consumers expect in all applications, without adding complexity to the production process.

It can be a complex challenge for cheesemakers to meet rising consumer demand for high-quality mozzarella cheese products, while continuing to be economically and operationally efficient. The new Delvo®Cheese CP-500 cultures enable cheesemakers to deliver products with superior taste and texture that consumers will enjoy, and are ideal for creating mozzarella cheese for pizza, offering a mild buttery flavor, excellent stretch and melt behavior and reduced browning for an enhanced eating experience.

Fortifying baked goods with superstar ingredients can help producers support consumer health, while differentiating their products. Our wide range of functional ingredients and solutions in baking has expanded to include MEG-3® and life's™ OMEGA, a portfolio of clinically proven marine-based natural Omega-3 products for use in foods such as bagels, bread and tortillas. It includes both EPA and DHA to deliver the brain, eye and heart health benefits that are important to consumers, and it is rigorously tested to conform to global quality and purity standards.

Maxinvert® is DSM’s latest innovation to meet the needs of hard seltzer producers. It’s a unique invertase enzyme solution that hydrolyzes sucrose to fructose and glucose, providing fermentable sugars at the very beginning of production. This reduction in fermentation time leads to increased production capacity and an overall reduction in process time – up to 50% in one recent customer trial. Maxinvert® also enables increased alcohol levels at the end of fermentation, which brewers can translate into higher yield.