Dairy Dialog podcast 95: Royal DSM, InnovoPro, Fonterra

By Jim Cornall

- Last updated on GMT

Dairy Dialog podcast 95: Royal DSM, InnovoPro, Fonterra
Dairy Dialog podcast 95: Royal DSM, InnovoPro, Fonterra

Related tags Dsm food specialties Dsm Royal dsm Fonterra InnovoPro Chickpea chickpea protein

On this week's podcast, we chat with Pim van Hee, manager innovation R&D and technology, Royal DSM; Taly Nechustan, CEO of InnovoPro; and Brent Vautier, senior research technologist at Fonterra. We also have our weekly look at the global dairy markets with Liam Fenton from StoneX.

DSM unveils enzymes for plant-based dairy alternatives

Royal DSM, a global science-based company active in nutrition, health and sustainable living, has launched its DelvoPlant range of enzymes for optimizing the taste, texture and sweetness of plant-based drinks.

Part of the company’s expanding portfolio of solutions for dairy alternatives, the enzymes increase the solubility of protein and reduce viscosity to improve mouthfeel, and also unlock the natural sweetness of raw materials like rice, soy and oats.

The introduction of the DelvoPlant range completes DSM’s wider portfolio of integrated solutions that help manufacturers develop and market dairy alternatives.

Alongside the new DelvoPlant enzymes, it features GELLANEER hydrocolloids, ModuMax taste modulation solutions, Quali vitamins, and DSM premix solutions for plant-based drinks and yogurt alternatives.

The company said the launch of the DelvoPlant range of enzymes comes as demand for plant-based dairy alternative solutions continues to grow worldwide.

DSM said brands must create dairy alternatives that meet the needs of today’s increasingly discerning consumers. It said developing products with great taste and texture as well as high nutritional value can be challenging, and accounting for regional variations in preferences for the sweetness of plant-based drinks can make the product development process even more complex.

The company said its DelvoPlant enzyme portfolio can help brands overcome challenges by making the elements naturally present in raw materials such as rice and oats more soluble and easier to process, enhancing the mouthfeel and sweetness of plant-based drinks.

Depending on the application, the enzymes can unlock glucose and/or maltose to help manufacturers create healthier dairy alternative beverages without added sugar, to offer sweetness that can be tailored to align with local market preferences.

The new DelvoPlant 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.

Migros and Innovopro launch first dairy free yogurt alternatives with chickpea protein

Migros, Switzerland’s largest retailer, has launched a new line of dairy free yogurt alternatives incorporating Innovopro’s chickpea protein CP Pro 70.

The plant-based yogurt alternatives also include oats and are gluten and lactose free.

The Migros-exclusive line includes three flavors, natural, vanilla and tropical fruits. Both companies are working to bring additional lines to several other European countries later this year.

“Our customers are looking for high quality, innovative, healthy and tasty options. The collaboration with Innovopro on the chickpea protein CP Pro 70, opens for us the opportunity to create new solutions for unmet consumer needs. The chickpea protein with its high functionality, neutral taste and clean label profile enables us to offer consumers new and exciting products,” ​Matthew Robin, CEO of ELSA-Mifroma, said.

ELSA-Mifroma is a group of manufacturing companies in the Migros Group and a milk processing company.

While chickpeas naturally contain 20% protein, InnovoPro is the first company in the world to launch a 70% chickpea protein concentrate, an innovative plant-based protein that adds value to both producers and consumers.

InnovoPro’s product extends customers’ choices for a new, clean-label, non-GMO and non-allergenic source of protein and brings benefits in terms of functionality, health, nutrition, taste and mouthfeel. The company said these properties make it suitable for developing a range of food products that meet demands from diverse target audiences across the globe.

“The collaboration with Migros is a significant milestone for Innovopro in Europe,”​ said Taly Nechushtan, CEO of InnovoPro.

“We are proud that ELSA-Mifroma chose to work with Innovopro in order to develop and launch new products for its customers. This launch marks a new height in our continued growth strategy and will enable Innvopro to gain further traction in the European market. We believe that InnovoPro will lead the new alternative protein category and with partners like ELSA-Mifroma, introduce products with added health and nutritional values to customers. As part of our sustainable growth strategy, we are exploring production collaboration options for our protein, to expand our EU supply chain.”

Migros is Switzerland’s largest retailer and is comprised of 10 cooperatives, creating one of the largest cooperatives in Europe.


In our interview with Brent Vautier, senior research technologist at Fonterra, we take a look at the areas of research Fonterra is currently working on, how product development is affected by trends, innovation and collaboration with other institutions and companies, and, among other topics, the company’s role in products that address sports nutrition and weight management.

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