The Dutch company has capitalised on its recent acquisition of First Choice Ingredients to improve solutions targeted at helping manufacturers deliver authentic cheese-like taste experiences to get rid of consumers.
Dairy alternatives are disrupting the US$720bn dairy market. But future innovation is required to enhance the taste, texture and health credentials in this sector, which DSM called among the categorys biggest challenges.
Even though many analysts suggest the sales trajectory in the entire category is levelling out, the plant-based cheese industry continues to be growing increasing in retail value by around 9% every year, in accordance with Euromonor. This steady growth is attracting lots of interest from traditional dairy and specialized plant-based brands with 388 plant-based cheeses launched in 2021 alone, in accordance with Mintel data.
But formulation challenges often bring about products that lack the normal complex, intense, and unique dairy-like taste, aroma and texture profile desired by consumers adding plant-based alternatives with their diets. For brands to stick out and flourish in this growing category, DSM said, they need to overcome these formulation challenges to provide consumers products that more accurately mimic their traditional dairy choices.
The companys latest portfolio includes dairy-type flavours and concentrates from DSMs acquisition of First Choice Ingredients and also texture, nutrition and colour solutions that enable producers to provide authentic, dairy-like taste experiences, it revealed. It claimed the brand new portfolio supports the creation of plant-based alternatives that more accurately replicate the properties of consumer favourites like sliced gouda and cheddar, shredded mozzarella, parmesan and cream cheeses.
Creating the proper flavour profile with the normal, intense and unique dairy smell and flavour is really a challenge in the plant-based cheese category. DSMs new portfolio enables taste complexity to be layered by way of a group of four steps, it explained. To begin with, masking agents are accustomed to cover off-notes from recycleables used that may overpower traditional cheese flavours. Next, yeast extracts build the essential savoury foundation. After the savoury base flavour is complete and off-notes are masked, process flavours impart typical lactic tones which supply the unique dairy taste profile.
Finally, specific plant-based cheese top notes complete the required robust, complex, dairy-like flavour. Together, these yeast extracts, masking agents, process flavours and top notes supply the product with a signature savoury taste direction and umami flavour meaning less salt is necessary in the formulation, based on the company.
Flexible, sliceable, meltable and shred-able cheeses
Gellan gums, hydrocolloids, pectins and blends form the next critical pillar of DSMs new plant-based cheese portfolio and try to help create compelling texture and mouthfeel.
The functional properties of gellan gum are ‘highly suitable’ for improving plant-based cheese texture from flexible and soft like mozzarella and young gouda, to hard and brittle like parmesan, it said. Utilizing a patented technology, the gellan gum in conjunction with the application’s starches and proteins improves the slicing and shredding qualities of the plant-based cheese in addition to its texture and bite.
Assisting to bridge the nutrient gap
Plant-based cheese is frequently lower in vitamins, minerals and protein in comparison with dairy-based cheese.
DSMs nutritional premix blends of minerals and vitamins plan to help bridge the gap, allowing producers to add micronutrients such as for example vitamins A, B2 and B12 and also calcium, iodine, selenium and zinc all prevalent in traditional milk products.
Authentic overall look
Consumers meanwhile expect their plant-based alternatives to mimic the form and colour of these dairy counterparts. DSMs beta-carotene solutions add authentic colour to plant-based cheeses, it said. According to the plant-based cheese variety, colour solutions which range from yellow to orange could be blended to provide that authentic appeal from the initial look on a supermarket shelf.
This new portfolio for plant-based cheese can certainly help producers have a big step toward pleasing the palates of todays sophisticated consumers, said Andre de Haan, Business Director Cheese at DSM comments. Individuals are asking more of these plant-based alternatives and plant-based cheese has as yet presented a substantial challenge in crafting complex flavours with a familiarly cheese-like texture. Its been very encouraging to start to see the a reaction to our plant-based cream cheese, mozzarella, gouda and parmesan prototypes.
“We have been already looking ahead at another steps in assisting brands and products develop further. Using our traditional dairy expertise, our teams are hard at the job developing solutions for more types of plant-based cheese and also improving its nutritional profiles to be a lot more consistent with traditional milk products.