COMPANY DETAILS

DSM Food Specialties

Alexander Fleminglaan 1

Delft

2613 AX

Netherlands

 

www.dsm-foodspecialties.com

 

info.food@dsm.com

 

Tel. +31 15 279 3474

Fax. +31 15 279 3540

ACTIVE CATEGORIES

Bakery Mixes and Other Bakery Products, Dairy Products - Natural and Imitation, Yeast and Yeast Products

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DSM Food Specialties

Our aim is to help customers succeed in their markets through strong innovation, exceptional application expertise and insight into the many, ever-changing needs of consumers worldwide.

For food, beverage and supplement manufacturers we offer the comprehensive resources needed to provide customized solutions. Scientific excellence aside, that means a deep knowledge and understanding of markets, consumers and the defining trends in our industry. Namely:

A sharp focus on health benefits: Consumers across the world want to look and feel better. The empowerment and awareness of consumers from India to Indiana is a defining trend in food and beverage nutrition, which we meet through our family of nutritional ingredients and products.

Taste is a key qualifier: If a product doesn’t taste good it doesn’t stand much chance of success. As the world’s tastes and preferences evolve and expand, we are increasingly helping customers innovate, with exciting, authentic and regional flavors and ingredients provided in a streamlined and efficient way.

The drive for convenience: Despite the trend for health foods, time-pressed consumers are looking to buy more processed and convenience food than ever. DSM is committed to helping customers address the need for fast, high-quality products.

Food safety and quality: Our ingredients are based on solid scientific evidence and application knowledge based on decades of experience in our markets. We’re well aware that food safety and compliance is paramount for growing and ambitious food brands.


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Articles On FoodIngredientsFirst

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Food Ingredients News  12 April 2018

Acrylamide regulation: Frutarom’s new solution, DSM steps up mitigation measures

12 Apr 2018 --- The introduction of the new EU regulation concerning acrylamide levels in food has given added impetus for manufacturers to mitigate the substance in their products. Coming into force yesterday (April 11), the benchmark levels that have been set for various products and several key companies are coming forward with acrylamide reducing solutions.

Food Ingredients News  16 March 2018

DSM launches the fastest lactase enzyme for lactose-free dairy

16 Mar 2018 --- As the trend towards healthier eating grows, so does consumer awareness for topics like digestive health. In response to this, DSM has launched Maxilact Smart, promoted as the fastest lactase enzyme on the market. The innovative Maxilact Smart enables a significant increase in production efficiency and capacity, allowing dairy producers to meet the growing demand for lactose-free dairy products.

Food Ingredients News  09 February 2018

Weekly Digest: Sustainability recognition, Arla Foods Ingredients eyes growth in South America

09 Feb 2018 --- This week in business, there were several announcements made for recognition in sustainability, including Unilever, ADM and IFF. First Milk announced that it has been awarded Best Strategic Partnership in the 2018 Nestlé Supplier Awards and DSM appointed a new EMEA Vice President (VP) of its Human Nutrition & Health business. Elsewhere, Orkla announced promising results for 2017 and Arla Foods Ingredients seeks market growth in South America.

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Video Interviews

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11 December 2017

Overcoming taste challenges in reformulated foods – DSM

At FiE DSM highlighted ModuMax, which is a new flavor solution. “Consumers are much more aware of their health and the nutritional value of products,” says Frank Meijer. ”They’re looking for low-sodium, low-sugar, low-fat products.” Although it’s known that the taste profiles of many of these products are not always enjoyed, ModuMax helps product developers and food producers to enhance them. It modulates the flavor of sweetness, enhances creamy mouthfeel in less fatty products and helps to improve flavor when sodium reduction has been carried out.


29 September 2017

Opportunities for enzymes in craft beverages

The craft trend is showing no signs of slowing down in the beer sector. At Drinktec 2017 in Munich, DSM highlighted how brewing enzymes can be used to enable easy, lean stabilization and fast filtration. DSM highlighted how much energy, time, and money you could save by switching to their Brewers Clarex solution for beer stabilization. Joana Carneiro at DSM discusses opportunities for enzymes in the craft beverages space.


17 July 2017

The Role for Innovative Enzymes in Gluten Free Bread

DSM used this year’s IFT event in Las Vegas to launch a new range of baking enzymes that enable bakeries and breadmakers to deliver a better eating experience for gluten-free bread and other wheat-free applications. DSM’s new range, specifically formulated for gluten-free applications, will help producers win customers and fans in this fast-growing market segment by improving the softness and moistness of their offerings. Fokke van den Berg, Business Line Manager Baking Enzymes at DSM, notes: “Baking enzymes are widely used by bakeries because they allow them to develop not only better-textured, more appetizing bread, but also make it possible for them to leave out undesired ingredients in the bread-making process. However, gluten-free bread makers have previously had limited options to harness these benefits, since most enzymes used in the baking industry have been formulated on wheat flour, making them impossible to use in gluten-free applications. We are excited to offer the industry specialized enzyme solutions for gluten-free, label-friendly bread, enabling a better eating experience, whatever the consumer preference.”


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Technical papers

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10 June 2015

Functional Oxidation in Bread Making

The effect of glucose oxidase on dough properties is due to the production of hydrogen peroxide that induces protein cross-linking. The extent of cross-linking in dough depends on the production rate and concentration of hydrogen peroxide. A new glucose oxidase from DSM uses a self-regulating mechanism that avoids the production of high levels of hydrogen peroxide. This creates opportunities for the use of glucose oxidase as a tool for replacing chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough improvement.

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