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For many people – including me – the past year has highlighted the importance of food for nourishment and comfort, the value of our health and well-being, and the interconnectedness of our global food supply. The issues we now face as an industry and as a society seem more tightly linked than ever. How do we move forward in this new year? With agile solutions and bold innovations that inspire both customers and consumers.
The Food & Beverage industry today is a dynamic landscape with a lot of complexity to navigate – but also a wealth of opportunities. At the center of it all are consumers, with their ever-changing preferences for food and drink. Consumers want to be delighted by their food and increasingly, they also want food that’s healthy and planet-friendly. But taste is still king: food has to be delicious in order to end up on the plate or in the shopping bag.
Producing delicious food consistently is a task on its own, but without question, our industry also needs to embrace sustainable food production that uses resources as efficiently as possible. And if 2020 showed us anything, it was that we need to ensure a supply of food that is safe, stable and able to withstand fluctuations.
We’re dedicated to bringing science-based solutions to customers, backed by our extensive application expertise and our strong passion for food and beverages and its central role in our global society. From helping to reduce sugar and salt in foods and fortify them with vitamins, minerals and probiotics and enabling 'free-from', 'better-for-you' and 'clean label' products, to creating winning taste and texture and improving process efficiency and responsible use of raw materials – we start by recognizing that every customer has a different set of needs. Our broad portfolio enables us to partner together to select the right tools – or drive innovation by developing new ones – to overcome every customer’s specific challenges.
In fact, innovation is really at the heart of DSM. Take EVERSWEET™, our fermentation-based Stevia sugar-reduction solution, developed in a joint venture with Cargill. It addresses the societal need (and current consumer preference) to reduce sugar consumption while leveraging our biotech capabilities and using resources efficiently and sustainably. It’s a key example of DSM’s ‘sweet spot’: where product innovation, application expertise and passion come together – and we will be continuing to broaden our sugar reduction platform.
Across the industry, we’re delivering innovative solutions that support customers as they balance the demands of consumers and the planet. Last year for example, DSM launched integrated portfolios for plant-based meat and dairy alternatives – an exploding market opportunity. Our solutions help customers expand their plant-based offerings and also achieve the taste, juicy mouthfeel or solubility and nutritional profile consumers crave in these products.
As of next year, our CanolaPro® – rapeseed protein – will also come on stream as a solution to the global protein challenge, delivering high-quality, nutritious protein to a growing population.
Innovations in our range of vitamins, lipids and mineral ingredients are delivering added nutrition and health benefits in foods, from baked goods to plant-based meat and dairy alternatives. Fortification of baked goods with Omega-3 fatty acids and vitamin D, for example, can help boost nutrition and immunity. Baking enzymes such as our award-winning BakeZyme® Master are helping customers dramatically improve properties like softness and resilience, while also extending freshness and helping to reduce food waste. And new innovations in dairy enzymes, such as Maxilact® Super answers the need for customers to boost production efficiency while delivering a clean-taste from ordinary to organic lactose-free dairy.
Our experts are always ready to help you
03 March 2021
The challenges we face as an industry and as a society are not small, but they are solvable with a partner like DSM. Through science-based solutions, application expertise, passion and a thirst for innovation, we can craft inspiring products together that benefit people and the planet.
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.
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.
