DSM at FiE 2022: Plant-based innovations, functional F&B and sustainability advancements

09 Nov 2022 --- DSM is preparing to present several innovations in the plant-based and functional food and beverage spaces and a sustainability product launch at Food Ingredients Europe (FiE) 2022 in Paris, France (Dec 6-8). Visitors at stand 4.A10 will not only learn about the company’s offerings but taste and see some of them as well.

The company plans to highlight improvements in the texture and taste of plant-based ingredients within its growing portfolio alongside advancements in functional offerings, such as a protein and energy-boosting yogurt and immunity support gummies.

Additionally, DSM will promote waste reduction solutions for cheese producers and a sustainable emulsifier solution for bread and dough makers.

Stressing sustainability 
DSM will launch a sustainable substitute to the common emulsifier known as DATEM at the event. The product is a phospholipase called Panamore Xtense, intended to improve the shape, volume and stability of bread dough. The company holds that the product will perform well even with tougher applications such as frozen and whole wheat.

In addition, the company will also spotlight how oat-based dairy producers can cut hydrolysis time by 30% and how cheesemakers can institute “on-the-spot” bacteriophage testing to reduce contamination-caused waste. 

Furthermore, the company will emphasize its AI-Culture Co-Creation Platform-developed portfolio of “all-in-one” cultures for fermented milks. This includes five culture combinations, each offering different health benefits, textures and taste profiles.DSM will preview several of its plant-based ingredient solutions that visitors can taste and see.

Widening the plant-based space
DSM holds that the plant-based space is ever-evolving as some consumers seek out same-tasting alternatives to their meat and dairy favorites. Against this backdrop, the company will showcase its advancements that can help producers adequately replicate appearance, texture and taste. 

These solutions include “authentic tasting” plant-based cheeses, flavors for fish alternatives and enzymes that unlock the natural sweetness in plant-based drinks. Meanwhile, the company plans to highlight its algae-derived, vegan and sustainable eicosapentaenoic acid and docosahexaenoic acid omega 3 solutions to increase the nutritional value of meat and fish alternatives. 

Moreover, DSM states that it will make an announcement regarding its allergen-free plant protein isolate, Vertis CanolaPRO, which has a protein-digestibility corrected amino score equivalent to that of soy and whey. 

Focus on functionality
The company will also display a variety of offerings in the functional F&B category that visitors can sample at its stand. These include well-being and energy offerings such as a green tea extract and ginseng-infused energy drink for improved mood, concentration and focus. 

It will also preview vitamin and mineral-fortified premixes to address issues of fatigue and tiredness. The company will feature a digestive aid and energy-enhancing breakfast cookie in the weight management category. It will also preview other novel foods and ingredient combinations.

“DSM’s portfolio of taste and texture ingredients, plant proteins, nutritional solutions and colorants will be brought to life in a range of concepts at FiE, including plant-based chicken skewers with curry-satay sauce, nachos with plant-based beef and vegan cheese sauce and plant-based salmon patties with vegan dill sauce,” the company says. 

Edited by William Bradford Nichols