COMPANY DETAILS

DSM Food Specialties

Alexander Fleminglaan 1

Delft

2613 AX

Netherlands

 

www.dsm.com/food

 

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  17 October 2018

DSM opens second Indian animal nutrition premix plant

17 Oct 2018 --- Royal DSM, a global science-based company active in nutrition, health and sustainable living, has officially opened its second Animal Nutrition & Health premix plant in Jadcherla, India. With the aim of deepening DSM’s connection to its Indian consumers, the new plant catalyzes growth in India, reinforcing DSM’s strong ambitions for the country.

Food Ingredients News  04 September 2018

Acrylamide: Majority of consumers aware of the carcinogen are concerned, finds DSM survey

04 Sep 2018 --- Consumers are still largely unaware of acrylamide – but those who do know something about acrylamide, know enough to be concerned, according to a new report from DSM's Global Insights Series. DSM’s survey, conducted among consumers in France, Germany, the UK and the US, shows that once knowledgeable about acrylamide, consumers expect food manufacturers to find solutions.

Food Ingredients News  13 July 2018

Advanced sugar reduction: DSM to launch new Reb M sweetener at IFT

13 Jul 2108 --- DSM is set to showcase its new generation sweetener Avansya Reb M at this year’s IFT, in Chicago. Avansya is DSM’s new brand for sustainably produced, non-artificial sweeteners that answers the need for advanced, flexible sugar reduction in a wide range of foods and beverages. The first product in this range is Avansya Reb M (Rebaudioside M), a calorie-free steviol glycoside with a pure and clean taste, according to the company, which is sustainably produced by fermentation.

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Articles on The World of Food Ingredients

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From TWOFI  13 September 2018

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.

From TWOFI  01 May 2018

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?

From TWOFI  14 September 2017

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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Video Interviews

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30 August 2018

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.


11 December 2017

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.


29 September 2017

Opportunities for enzymes in craft beverages

29 Sep 2017 --- 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.


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Technical papers

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10 June 2015

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.

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