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DSM Food Specialties

Company-logo  COMPANY DETAILS
DSM Food Specialties
Alexander Fleminglaan 1
Delft
2613 AX
Netherlands

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  +31 15 279 3474


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  +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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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.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Plant-based boom: 3F Bio lands €17m European Commission backing for biorefinery

18 Jul 2019 --- Biotechnology company 3F Bio is launching a project dubbed “Plenitude” along with nine other partners to build a large-scale, integrated biorefinery facility. The... Read More

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FOOD INGREDIENTS NEWS

Phage protection: DSM launches new culture range for young cheddar and barrel cheese

16 Jul 2019 --- Science-based company active in nutrition, health and sustainable living, Royal DSM (DSM), is launching DelvoCheese CH-120 cultures for young cheddar and barrel cheese. The strains... Read More

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FOOD INGREDIENTS NEWS

Flora-based dairy: Perfect Day debuts first-of-its-kind vegan ice cream

12 Jul 2019 --- US start-up Perfect Day has launched its limited-edition vegan and lactose-free ice cream made with flora-based dairy protein. This is the first time that the company – which... Read More

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FOOD INGREDIENTS NEWS

Weekly Roundup: Nestlé launches green tea KitKat in the UK, Hershey’s debuts emoji-inspired chocolate bars

12 Jul 2019 --- This week, Nestlé is bringing Japanese flavors to the UK this summer with the launch of KitKat Green Tea Matcha, while its Nesquik brand is now available within the... Read More

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FOOD INGREDIENTS NEWS

Meat-free nuggets: McCain jumps on plant-based trend via partnership with NY start-up NUGGS

11 Jul 2019 --- Canadian multinational McCain Foods has entered a new strategic partnership with NUGGS, a New York-based start-up that has developed a plant-based chicken nugget alternative. The... Read More




Video Interviews
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Using cultures to extend yogurt shelf-life

11 Jun 2019 --- DSM showcased an “on-the-go” yogurt prototype created with DSM’s DelvoGuard protective cultures at IFT 2019. This culture range can help dairy producers meet consumer demand for clean labels and a longer shelf-life at both ambient and chilled temperatures, maintaining product freshness and unique taste and texture characteristics. Natural preservation can be a particular challenge for on-the-go concepts, which need to maintain optimum characteristics and appeal even when no longer refrigerated, for example in people’s bags, cars or lunchboxes. DSM has performed a variety of new challenge tests for the yogurt category, including at a temperature of 21°C (70°F).

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Innovation in steviol glycosides through fermentation

10 Dec 2018 --- Last month, Cargill and Royal DSM formed a new sweetness joint venture known as Avansya. Together, the companies will produce highly sought-after, sweet-tasting molecules, such as steviol glycosides Reb M and Reb D through fermentation. The new venture will combine both companies’ technologies for producing steviol glycoside products made through fermentation and will market its products under one brand name, EverSweet. At BrauBeviale 2018, Frank Maus of Cargill spoke about EverSweet and potential applications for the sweetener.

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Sustainability in the brewing sector

03 Dec 2018 --- DSM Food Specialties presented its solutions for more sustainable brewing at BrauBeviale 2018. DSM’s innovative brewing enzymes such as Brewers Clarex and Brewers Compass enable brewers to improve efficiency, reduce C02 emissions and energy usage, and source locally available raw materials while keeping beer quality the same. Joana Carneiro discusses the sustainability advantages.

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Inside sugar reduction in dairy

30 Aug 2018 --- DSM presented Avansya Reb M at IFT 2018 in a sweetened yogurt application, where the new sweetener has enabled a 100% reduction in added sugar. Avansya Reb M, with its sugar-like sweetness, allows producers to achieve a zero-added-sugar product while maintaining a preferred taste profile in the application. Avansya Reb M is a non-artificial sweetener that is identical to Reb M found in the stevia plant. It is produced by fermentation, a natural, cost-efficient process that is sustainable and offers consistent, scalable supply. Luiz Leite, Director of DSM’s Sugar Reduction Platform discusses the ingredient innovation.

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Overcoming taste challenges in reformulated foods – DSM

11 Dec 2017 --- 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.




Technical Papers
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Functional Oxidation in Bread Making

10 Jun 2015 --- 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.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Future Dairy Challenges

30 Oct 2018 --- Key suppliers offer their thoughts on trends in the dairy ingredients space. How big is the challenge faced by the dairy alternatives market?

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THE WORLD OF FOOD INGREDIENTS

DSM Eyes Clinical Nutrition Platforms

30 Oct 2018 --- As the consumer demands for products that promote health and wellness increase, and clinical awareness of the importance of nutrition continues to grow, the clinical nutrition category is seeing increased R&D.

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THE WORLD OF FOOD INGREDIENTS

VIEW FROM THE TOP: Jeremy Xu, President Human Nutrition & Health, DSM

13 Sep 2018 --- Recent months have seen a number of developments highlighting DSM’s commitment towards advancing its position within the human health & nutrition space. DSM has set aside about €3 billion to spend on acquisitions to expand its nutrition business and maintain its profit growth.

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Ready to Innovate?

01 May 2018 --- Key suppliers offer their thoughts on trends to watch out for in ready meals. How important is clean & clear labeling and marketing around sourcing becoming?

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THE WORLD OF FOOD INGREDIENTS

Snacking 2020: The Opportunities

14 Sep 2017 --- Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?




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