A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W

DSM Food Specialties

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

Website
Mail
Call
  +31 15 279 3474


Printer
  +31 15 279 3540

ACTIVE CATEGORIES

bakery mixes and other bakery products; dairy products - natural and imitation; yeast and yeast products


Facebook   
Linkedin   
Twitter   
Youtube   

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
FormattedPicture

FOOD INGREDIENTS NEWS

COVID-19 updates

07 Jul 2020 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this daily news feed for... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Novel enzymes: Enhancing sensorial properties and cutting back on carbon emissions

29 Jun 2020 --- Enzymes are biological catalysts used to formulate around cleaner labels for F&B goods by replacing traditional additives, such as synthetic emulsifiers. Beyond this, the active... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Plant-based alternatives: DSM launches portfolio of enzymes for booming dairy-free space

18 Jun 2020 --- Royal DSM has launched its DelvoPlant range of enzymes for optimizing the taste, texture and sweetness of plant-based beverages. These enzymes increase the solubility of protein,... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Normalizing plant-based diets: Industry weighs in on the rise of flexitarianism

04 Jun 2020 --- Offerings labeled as “plant-based” appeal to the larger flexitarian consumer base more than explicitly calling out vegans or vegetarians. Despite there being no set... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

It’s alive: Fermented cultures market hungry for plant-based probiotics

01 Jun 2020 --- The space of bioprotection has seen renewed interest in novel fermented cultures solutions. Suppliers are breaking new ground in the plant-based sector, where tectonic shifts in... Read More




Video Interviews
FormattedPicture

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).

FormattedPicture

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.

FormattedPicture

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.

FormattedPicture

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.

FormattedPicture

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
FormattedPicture

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
FormattedPicture

THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Dairy Industry Trends: Expanding Dairy Applications

12 Nov 2019 --- Key suppliers share insights on trends in the dairy ingredients space. How can the dairy sector capitalize on the plant-based and natural trend?

FormattedPicture

THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Back on the Shelf: Healthy Snacking

01 Oct 2019 --- Suppliers in the bakery and snacking segments give their forecasts. What are consumers looking for, and why? What innovations are most likely to succeed, and how can suppliers meet market demands?

FormattedPicture

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?

FormattedPicture

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.

FormattedPicture

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.




Podcasts
FormattedPicture

Ingredient NPD: Clean label enzyme, reduced sugar and organic solutions

19 Jun 2020 --- Grain Foods Foundation highlighted how trends around nostalgia, home baking and convenience have been focalized during the COVID-19 pandemic, while DSM launched a portfolio of enzymes for the booming dairy-free space. Europe’s association for dairy trade, expressed concerns about the current EU-UK impasse on a potential future trade deal, while urging politicians to avoid a “cliff-edge scenario.”

FormattedPicture

NewsBite Podcast (May 18-22): COVID-19 challenges flavor behaviors, Kerry receives “organic suitable” status for acrylamide-reducing solution

22 May 2020 --- This week, Innova Market Insights flagged how COVID-19 challenges behaviors when it comes to flavors, while Kerry’s acrylamide-reducing Acryleast yeast solution received “organic suitable” status in the EU. Meanwhile, DSM unveiled its new line of cheese cultures for boosting the yield and resource efficiency of mozzarella cheese production.

FormattedPicture

DSM targets customer centricity and personalized nutrition for growth

20 Feb 2018 --- Customer centricity and personalized nutrition are the two key platforms that DSM is exploring in its bid to address tomorrow’s nutrition trends. A diverse range of personalized nutrition concepts will be presented at Vitafoods 2018 in Geneva in May, together with the latest major consumer study into attitudes towards this space.DSM appointed Frédéric Boned as EMEA Vice President (VP) of its Human Nutrition & Health business as of January 1, 2018. FoodIngredientsFirst spoke to Frédéric about innovation in personalized nutrition concepts and regional growth opportunities for DSM’s Human Nutrition & Health business.




A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W