DSM is introducing a comprehensive, functional ingredients toolkit for plant-based fermented products, such as yogurt alternatives. The Plant Power Toolkit features enzymes, cultures, hydrocolloids, proteins, nutritional solutions and ready-to-use concepts to simplify the challenging stages of application design.

These concepts showcase how the toolkit can develop new plant-based fermented products across various plant-based substrates with fine-tuned taste, texture and health properties. 

The company’s Plant Power Toolkit helps food producers overcome challenges making it easier to formulate plant-based fermented products, which enables them to bring products to the market quickly.

The global market for plant-based dairy alternatives is worth €18 billion (US$19.7 billion) and is growing by 4.5% annually.  

Plant-based challenges
Plant-based has been evolving for several years now and although NPD is abundant, especially in Europe, the trend is facing some roadblocks in terms of taste and texture. 

Consumers now are demanding clean labels from their plant-based and dairy-free products and are scrutinizing ingredient lists with much more diligence. They are also demanding more in terms of taste, texture and health properties of plant-based fermented products. 

Consumers want to enjoy creamier textures in dairy alternatives, an improved taste, and a reduced aftertaste in plant-based yogurt. On top of this, some consumers are concerned about the lack of nutrients in dairy alternatives. 

“As specialists in dairy and plant-based fermentation, we’re excited to offer innovative solutions to help brands excel in this dynamic market and co-create exceptional products,” comments Neleke van Nieuwenhuijzen, global product application expert, fermented plant solutions, DSM. 

“The Plant Power toolkit’s new cultures and ready-to-use concepts will further enable manufacturers to meet evolving consumer preferences.”

Starch, hydrocolloids and gellan gum
For starch containing bases like oat, the design process starts with creating the optimal base for fermentation with DelvoPlant enzymes. DSM’s new DelvoPlant cultures allow manufacturers to achieve the desired mildness and freshness and build texture and smoothness in various bases such as coconut, canola, oat, pea and soy. 

DSM’s hydrocolloids, Gellaneer gellan gums and pectins can further contribute to fine-tuning the mouthfeel, creaminess, shininess and stability over shelf life.

Many plant-based fermented products fall short of the nutritional profile common in their dairy-based counterparts, particularly with protein, calcium and B vitamins. This new toolkit makes it possible to close this nutritional gap and innovate through added health benefits. The toolkit’s nutritional solutions – including vitamins, minerals and proteins – are specially designed for plant-based fermented products. 

The portfolio also offers already tried concepts based on popular substrates like coconut, canola, oat, pea and soy. It removes the need for ingredient testing or extensive R&D to improve the go-to-market speed. 

The new toolkit ensures DSM’s expertise and technical support to customers through every process step. It aims to help manufacturers navigate the complex plant-based landscape with a reliable solutions partner.