DSM Food and Beverage

DSM Food

Your dedicated team for better baked goods

DSM Food Specialties offers a range of baking enzymes for different needs and we offer support from our global
multidisciplinary team.

Our application experts, researchers, innovation managers and marketers all work closely
to help our customers create better baked goods and snacks which respond to current and future preferences.
We understand both the global and regional trends and their implications for the food and beverage markets and
offer a broad and deep portfolio of food and nutrition ingredients offering the same high quality standards.
The multidisciplinary interaction we have with our customers enables them to react faster to consumer demand
for less salt, sugar, fat and unwanted ingredients like acrylamide, chemical additives, emulsifiers and gluten, whilst
ensuring great taste and texture of the baked goods and snacks.
Everywhere – every day we work to enable our customers to respond faster with better food for everyone.

Related resources

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Give your plant-based drinks the right appeal

Give your plant-based drinks the right appeal

DSM Food and Beverage | 11-Mar-2021 | Product Brochure

If you want to build better plant-based dairy alternatives, look no further than our portfolio for dairy alternatives. Improved taste? Fuller mouthfeel?...

New report: The future of lactose-free dairy

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DSM Food and Beverage | 04-Jul-2016 | Research Study

DSM’s brand new Global Insight Series report on lactose-free dairy compares consumer attitudes in Finland’s mainstream low-lactose market to upcoming markets...



DSM Food and Beverage | 08-Feb-2016 | Research Study

DSM’s latest report on consumer trends reveals a great potential for flavored milk beverages. Enjoyed by both adults and children, flavored dairy offers...

DSM Food Specialties

DSM: Global opportunities for local yogurt

DSM Food and Beverage | 16-Feb-2015 | Research Study

DSM surveyed consumers from China, Brazil, Turkey, France, Poland and USA about their yogurt preferences and consumption patterns. The results showed how...