PLANT BASED DAIRY ALTERNATIVES 2022
January/February 2022 ¦ international-dairy.com · 7
can also make the product development process even
more complex. Northern Europeans, for instance, look
for plant-based varieties with less sweetness and
more of a focus on cereal flavors compared to their
southern European counterparts, who typically prefer
sweeter dairy alternative products. Producers are
therefore increasingly seeking solutions to help deliver
the ‘perfect’ sweetness profile for their target regions
without, or with limited, added sugar to optimize nutritional
appeal – without compromising sensory properties.
Next generation innovation
DSM offers a wide portfolio of solutions, including
vitamins and enzymes, to improve nutritional value
as well as options to optimize the taste, texture and
sweetness of plant-based drinks and dairy alternatives.
This, as well as quality support throughout the
product development process, is backed by a global
team of plant-based experts with industry expertise
and insights and DSM’s market-leading nutrition science,
to help customers achieve the right balance.
To deliver on consumer demands for more nutritious
dairy alternatives, manufacturers can leverage
(photo: DSM)
DSM’s high-quality, reliable, traceable and sustainable
Quali vitamins and premix solutions which can be
added to plant-based dairy products. Combined with
DSM’s fortification expertise, producers can develop
nutrient-rich plant-based dairy alternatives that will
appeal to health-driven consumers across the globe.
Meanwhile, DSM Delvo®Plant enzymes can help to
further bolster the nutritional value of plant-based
drinks. For example, DelvoPlant PHY is a phytase enzyme
that increases the availability of the minerals
present in plant-based proteins, such as iron, zinc,
calcium and magnesium, to elevate nutrient content.
DSM’s DelvoPlant range can also help manufacturers
leverage the sugars naturally present in raw materials
like oats to create healthier plant-based drinks without
added sugar and create a more drinkable texture
with an appealing viscosity. Furthermore, plant-based
dairy manufacturers can leverage DelvoPlant enzymes
to easily adjust the natural sugar profile present in the
starch base by leveraging the glucose (high sweetness)
and maltose (low sweetness) inherently present in the
oat or starch. For manufacturers looking to create
an appealing sensory experience, the DelvoPlant enzymes
can also help to optimize the taste, texture and
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