Extending shelf life: It’s only natural
21 Aug 2019
Food manufacturers are increasingly searching for new ways to increase their production capacity and profitability, while also keeping up with growing consumer demand for healthier and more sustainable food and beverage products. At DSM, our in-depth food processing and technical knowledge of enzymes, cultures and materials for food applications, enables us to understand this challenge better than many.
We have been working on sustainable production efficiency solutions for our customers in the food industry for decades. Our enzymes support manufacturers in the brewing and dairy industries to develop their products faster, freeing up capacity in their production plants. This not only saves energy, but also enables a higher production output without a capital investment. Our pressing and liquification enzymes can also bring a better yield from fruit, which is not only best practice, but also helps to reduce waste.
Beyond enzymes, we also offer a variety of culture rotations for cheese makers to minimize the risk of phages slowing down the fermentation processes. We have, for example, developed a unique cheese ripening membrane technology that facilitates more efficient production processes for cheese makers.
To be able to work towards achieving the UN Sustainable Development Goals, food and beverage manufacturers must also reach their efficiency targets to continue operating sustainably. Many of our customers rely on us to help them tackle this challenge.
At DSM, we have one main reason to go to work every day - to create brighter lives for all. And ‘brighter lives’ for us means that people around the world have access to high-quality, great-tasting foods and beverages, which manufacturers are able to produce faster and more sustainably. Creating solutions that help food producers improve their production efficiency and allow them to work with locally sourced materials to decrease their carbon footprint is important to us, and is a major part of our sustainability commitment.
Combining our broad portfolio of production efficiency solutions with our in-depth knowledge of the effects of enzymes, cultures and materials on food production, DSM’s industry experts can help customers find the solutions best suited to their specific needs.
Brewers Compass® enables brewers to replace malt with locally available raw materials, such as barley or blends of wheat, maize, rice, sorghum and cassava. The barley malting process accounts for approximately 10 to15% of the eco-footprint of beer. Switching from malt to barley brewing allows a 10% reduction in barley consumption and cuts water and energy use. When brewing with 100% barley, using Brewers Compass®, the carbon footprint savings are typically over 60 kilograms of CO₂ per ton of barley used.
DSM’s unique solution for beer stabilization, Brewers Clarex®, reduces the maturation time of beer. Added during the fermentation stage of brewing, Brewers Clarex® allows brewers to skip the deep cooling and rinsing step in the beer stabilization and clarification process, helping to save energy and water. Simply switching to Brewers Clarex® can reduce the carbon footprint of brewing companies by 5 to 6%, reduce water usage by 1% and tally energy cost savings up to €70,000 per 1 million hectoliters of beer produced.
Our Rapidase® portfolio consists of tested, highly effective enzymes for fruit juice processing. These enzymes enable our customers to boost filtration and clarification to produce a crystal clear, organic juice or concentrate that looks and tastes great. Rapidase® improves throughput of the process by reducing machinery downtimes through extended filter cleaning intervals. This allows for a higher yield and efficiency, as well as a reduction in food waste.
Purifine® 3G and Purifine® PLC enzymes allow oil processors to increase the oil yield of degummed and refined oil seeds by as much as 2.5%, compared to traditional methods such as water degumming or caustic refining. In addition to enhanced oil yield, this special phospholipase formulation greatly reduces the volume of gums, which decreases the dilution of protein in the meal.
Pack-Age® is a unique, moisture-permeable and breathable membrane that allows cheese to ripen naturally, without the risk of yeast and mold growth. The innovative ripening membrane technology brings a range of benefits; it improves cheese producers’ bottom line achieving up to 7% of savings on cut loss, increases yield out of milk by to 10% and reduces the cheese handling time. It also improves the sustainability of cheese production. For example, if natural ripened Gouda and Parmesan cheeses were ripened with Pack-Age®, 3.6 billion liters of milk could be saved and cheese waste would be reduced by 200,000 tons.Furthermore, Pack-Age® allows cheese manufacturers to create products with a great taste and texture!
Maxiren® XDS is a fermentation produced chymosin and offers high specificity, resulting in an optimal cheese texture — including better sliceability and therefore less rind loss — and flavor. Due to its specificity it also increases yield by up to 1.5% and reduces the carbon footprint of the cheese production process by up to 12%.
Delvo®Cheese starter cultures are carefully selected cultures that allow cheese producers to improve the flavor and quality of their products, while also increasing production efficiency.
Each culture range consists of several culture rotations with a comparable application performance. Using culture rotations is an essential practice in the dairy industry to combat infection by bacteriophages (phages). Shifting from one culture rotation to another ensures phages cannot accumulate in the process and cause problems.
Antibiotic residue testing is the only way to guarantee the detection of antibiotic residues, according to legislation. Delvotest® increases the profitability for both farmers and dairies by preventing fines, milk losses, fermentation delays and interruptions in the supply chain.