DSM delivers “next-generation” plant-powered concepts

08 Dec 2022 --- DSM is introducing its latest consumer-inspired F&B innovations at this year’s Food ingredients Europe (FiE). Plant proteins, immunity and energy claims and breakthroughs in process efficiencies take center stage on DSM’s stand.

Speaking to FoodIngredientsFirst live from the show floor, Patrick Niels, president of food and beverages at DSM, shares how cost and quality are critical dilemmas in the plant-based sectors.

“Making something cheap may be easy, but it also needs to be enjoyable for the consumer,” Niels notes. “As a result, we’ve seen a bit of a decline of growth in the plant-based sector.”

“Industry has not yet been able to truly fulfill the demand of the consumer, which is superior tastes, texture and health into products. Now, we as an industry have to work on upgrading that and we’re not there yet,” he reflects. 

An evolving category 
Notably, the plant-based category must evolve to meet consumers’ preferences for authentic experiences. According to DSM, 82% of consumers say it’s essential that meat alternatives have the same taste as real meat. 

Patrick Niels, president of food and beverages at DSM, shares how cost and quality are critical dilemmas in the plant-based sectors.But many feel current offerings don’t adequately replicate authentic meat, fish and cheese flavors – 67% of consumers who don’t eat plant-based alternatives say these foods lack taste. 

In light of these challenges, DSM is showcasing new additions to its plant-based portfolio to help producers continuously innovate to bridge the taste, texture, appearance and nutritional gap in a wide range of plant-based dairy, meat and fish applications.

“Evidenced around the exhibition this year, there is a huge need for plant-based, and the protein transition is fundamental,” claims Niels. 

“We must ensure that the world gets enough protein without utilizing all of the world’s resources. So you see this whole plant-based progression. And secondly, what you see is people are increasingly interested in food not just as a means of filling you up, but also as a sort of prevention of illnesses,” he explains. 

Since the pandemic, many consumers have been drawn to better-for-you products that offer immunity and energy benefits. In fact, 64% of consumers are interested in products that keep them energized throughout the day, and 33% of European consumers regularly seek out fortified food and drinks, reveals DSM.

“And last but not least, we’re all dealing with inflation. And you see people also advertising efficiencies of yields, reduction of total cost of ownership. So if you look at all these three themes, a lot of them are not around one single product with one single solution. It’s everywhere,” Niels underscores. 

Beyond just taste and texture 
DSM’s portfolio of taste and texture ingredients, plant proteins, nutritional solutions and colorants are 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.

Of course, taste and texture are just some of the consumer demands shaping plant-based innovation. 

Nutritional value is increasingly in the spotlight, with 75% of consumers checking labels for protein claims and 90% saying they prefer to use everyday food and drinks to improve their health, according to the company. 

In response to these consumer preferences, DSM also exhibited its Vertis CanolaPRO. This plant protein isolate is free from all major allergens and has a protein digestibility-corrected amino acid score (PDCAAS) of 1, making it on par with soy and whey. 

The protein remains in a native state and has a high emulsifying capacity, solubility, digestibility and great texturizing properties. And following its approval for use in plant-based meat and fish alternatives across the EU, DSM’s vegan EPA and DHA omega 3 fatty acid solution allows manufacturers to further increase the nutritional value of plant-based options without impacting the marine ecosystem.

Also speaking with FoodIngredientsFirst at the trade show, Steve Hufton, director of communications, food and beverages at DSM, says the company’s Vertis CanolaPRO “is about the best thing that ever happened to the industry because it’s such a fantastic product.”

“It’s the first truly new protein that comes to markets on a bigger scale. And I find that interesting,” he remarks. 

DSM also presented Vertis Textured Pea Canola Protein, which the company believes can overcome a significant gap in plant-based nutrition. The ingredient is touted as the only textured vegetable protein with the necessary levels of all nine essential amino acids, which classifies it as a complete protein. It also boasts unique textural benefits and is soy-free, gluten-free and dairy-free.

According to Hufton, “the beauty of the CanolaPRO is the blend that we’ve got with the Textured Vegetable Protein.”

“It’s not just nutritionally complete; it’s nutritionally complete and bioavailable. All these things are available at scale, but they have challenges. Of course, it’s got an allergenicity angle to it as well, same week with gluten, with dairy with whey and things like that,” he continues. 

“So, what we think is a real differentiator is a nutritionally complete protein which also has functional properties. Available in the Texturized Vegetable Protein format and answering the demand for free from major allergens, the first time we’ve had the whole package available in one market. So for us, it’s about diversification, which is crucial,” he states. 

Re-energizing functional food and drinks
DSM is also showcasing a range of new concepts to meet consumer demand for functional food and drinks that support specific health areas while still offering an enjoyable consumption moment. 

For the energy and well-being category, concepts will include an energy drink that combines green tea extract and ginseng for improved focus, concentration and mood, as well as vitamin and mineral premixes designed to reduce tiredness and fatigue. 

Also presented at FiE, Panamore Xtense is a label-friendly phospholipase and a more sustainable alternative to the common emulsifier, DATEM. The new solution helps bread producers maintain dough stability and improve volume and shape in more challenging applications like wholewheat frozen dough while using flours or varying quality.DSM presents a plant-based salmon cake that aims to satisfy taste and nutrition demand.

Meanwhile, fermented milk manufacturers can explore DSM’s first portfolio of all-in-one cultures developed using the company’s new AI-powered Culture Co-Creation Platform. The portfolio includes five different culture combinations, all offering taste, texture and health benefits and with built-in bioprotection – “helping manufacturers and consumers enjoy it all,” says DSM.

Sea-inspired proteins 
The company is also soft launching three new flavor directions of plant-based fish alternatives, mimicking the taste of salmon, tuna and crab. DSM plans to work more on developing these sea-inspired protein options into the new year. 

The tuna salad alternative is made with pea protein and contains a nutritional premix containing vitamins and omega 3s. 

“We ensure we can deliver the health benefits you would get from the traditional option through the plant-based versions,” says Niels. 

“The amino acids you can get for the protein but for the other health components, you need to add them so that you need to know how it works. And that’s where DSM has a lot of strength.”

DSM’s algal-based lipids were recently approved for use in the EU at the beginning of October. The green light opened doors for creating plant-based meat alternatives using the company’s algal omega 3s and 6s. 

“Our vegan omega three is created through fermentation, yielding omega 3s with the same nutritional value as authentic fish,” notes Niels.

By Elizabeth Green, with additional reporting by Missy Green live at FiE 2022 in Paris, France.