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 Food Ingredients First
FormattedPicture

FOOD INGREDIENTS NEWS

Emerging proteins: Rice, pea, fava beans and mycoprotein gain ground

29 Jun 2022 --- The journey to develop alternative proteins to sustainably feed the world’s ballooning population is a key factor in F&B research, investment, food technology and... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

A taste of IFT First: Flavor and color solutions, food tech, alternative proteins and alt-meat

28 Jun 2022 --- Innovative launches of seafood and meat replacement solutions as well as new flavor concepts and functional health ingredients, will be among the highlights at the upcoming IFT... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Roquette creates “gastronomic experiences” with rice protein expansion

24 Jun 2022 --- Roquette is launching two rice-based proteins, extending the company's portfolio and Nutralys brand. The new proteins will be available first in Europe and North America.

FormattedPicture

FOOD INGREDIENTS NEWS

Scientists link up with Michelin-starred Danish kitchen to craft fish-free seafood from seaweed and mycelium

20 Jun 2022 --- A team of Danish scientists has received funding to work with chefs at Copenhagen’s two Michelin-starred Alchemist to create a new seafood product by growing fungi on... Read More

FormattedPicture

NUTRITION & HEALTH NEWS

Tate & Lyle banks on prebiotic potential as Quantum deal is finalized

09 Jun 2022 --- Acknowledging heightened activity in the oligosaccharides market for gut health, food ingredient supplier Tate & Lyle has completed the acquisition of Quantum Hi-Tech, a key... Read More




Videos
FormattedPicture

Taste, Texture and Health - Enjoy it all

07 Mar 2022 --- At DSM in Food & Beverage, we strive for a world where you don’t have to choose between Taste, Texture and Health. All while reducing demands on the planet’s resources. With our science-based ingredients, expertise and solutions, we work with you to deliver delicious, nutritious, sustainable products that consumers will love.

FormattedPicture

DSM synergizes algal and yeast extracts to create plant-based fish flavors

10 Jun 2021 --- Many seafood flavors currently on the market are derived from fish and are neither vegan, halal nor kosher. In response, DSM Food Specialties has created a new flavor portfolio catering specifically to seafood alternatives in the dynamic plant-based sector. Using its proprietary process, the supplier synergizes algal oils and yeast extract to formulate seafood flavors with a stable profile.

FormattedPicture

DSM’s new enzyme for lactose-free dairy products

28 Jan 2021 --- DSM recently launched its Maxilact Super lactase enzyme enabling dairy manufacturers to create high-quality, clean-tasting, lactose-free and sugar-reduced dairy. It also helps cut hydrolysis time by 33 percent and achieve optimal production efficiency. Ben Rutton, global business manager for milk and dairy alternatives at DSM Food Specialties, delves into this new ingredient’s benefits.

FormattedPicture

Beer market insights and sustainable brewing solutions

25 Aug 2020 --- DSM’s new research surveyed 20,000 consumers across 20 countries to explore the increasingly complex beer brewing landscape. The company's range of ingredients includes Brewers Clarex, a patented enzyme that streamlines stabilization by avoiding the formation of haze in beer. This enables brewers to skip the deep cooling step, shortening stabilization time "from days to minutes" and reducing water and energy usage.  

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).




Technical Papers
FormattedPicture

DSM Brewing Insights Report 2020

23 Nov 2020 --- In recent months, the brewing landscape has become complex and discerning beer drinkers are increasingly looking for more choice. Download DSM's latest brewing report to discover the top 3 consumer trends for beer drinking in 2020 and how the brewing industry can react to these new opportunities!

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: Snacking NPD: Novel Nostalgia

25 Sep 2020 --- New takes on traditional flavors are emerging in the snacking sector as consumers seek both comfort and a disruption from routine. Meanwhile, health remains an important driver of NPD.

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.




Podcasts
FormattedPicture

NewsBite Podcast (Nov 23 - 27): Color and flavor trends, starch ingredient launches

27 Nov 2020 --- Royal DSM is bolstering its lactase portfolio with a new “one-stop-shop” enzyme for regular and organic lactose-free dairy products, while Beneo reveals its latest precooked functional native rice starch for enhancing clean label claims in foods. GNT predicts the color red will shake up the food and beverage industry in 2021, and ADM expects to see trending foods and beverages to feature bold citrus flavors and new exotic tastes with warm undertones next year.

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.




Webinars
FormattedPicture

Game-changing plant proteins for meat alternatives

26 Apr 2022 --- During this webinar, our experts will unpack our family of game-changing plant-based proteins, ingredients, expertise and nutritional solutions that boost taste, texture and health in meat alternatives – including our latest innovations.




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