Royal DSM launches Plant Power Toolkit for fermented plant-based dairy alternatives

By Teodora Lyubomirova

- Last updated on GMT


Related tags plant-based dairy plant-based fortified Fortification Dairy alternatives

The company’s functional ingredients for alt dairy products such as plant-based yogurt contains four starter cultures and five ready-to-use consumer concepts and aims to close the gap in taste, texture and nutrition.

Royal DSM says the new concepts showcase how the ‘toolkit’ can be used to developed new plant-based fermented products ‘with fine-tuned taste, texture and health properties’.

The Plant Power Toolkit features enzymes, cultures, hydrocolloids, proteins, nutritional solutions and ready-to-use concepts to simplify the challenging stages of application design.

For starch-containing bases like oat, DSM suggests that its enzymes would provide mildness and freshness in addition to building texture and smoothness in bases such as oat, coconut, soy and canola. Meanwhile, DSM’s hydrocolloids, gellan gums and pectins can be used to balance the mouthfeel, creaminess and stability.

To cater for manufacturers looking to improve the nutritional profile of plant-based products, the company is offering vitamins, minerals, proteins and more as part of the toolkit. And to help product makers get to market quicker, the company is offering tried-and-tested concepts based on some popular substrates to remove the need for extensive R&D to be carried out.

“As specialists in dairy and plant-based fermentation, we’re excited to offer innovative solutions to help brands excel in this dynamic market and co-create exceptional products,” comments Neleke van Nieuwenhuijzen, global product application expert, fermented plant solutions, at DSM. “The Plant Power toolkit’s new cultures and ready-to-use concepts will further enable manufacturers to meet evolving consumer preferences. And we’re not stopping here, keep an eye out for further additions to the portfolio as our team of experts work to improve the taste, texture and health of plant-based fermented products.”

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