DSM has launched Plant Power Toolkit, a functional ingredient portfolio for fermented plant-based dairy alternatives.
The toolkit includes four specifically designed starter cultures and five ready-to-use consumer concepts. The consumer concepts showcase how the toolkit can be used to develop new plant-based fermented products across a variety of substrates with fine-tuned taste, texture and health properties.
The Plant Power Toolkit features enzymes, cultures, hydrocolloids, proteins, nutritional solutions and ready-to-use concepts to simplify the challenging stages of application design.
For starch-containing bases, such as oat, the design process starts with creating the optimal base for fermentation with DelvoPlant enzymes. The DelvoPlant cultures enable manufacturers to achieve the desired mildness and freshness and also build texture and smoothness in a variety of 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.
As many plant-based fermented products have a lower nutritional profile than their dairy-based counterparts – particularly with protein, calcium and B vitamins – the new toolkit makes it possible to close this nutritional gap and innovate through added health benefits.
The toolkit’s nutritional solutions are specially designed for plant-based fermented products. The portfolio offers already trialled concepts based on popular substrates like coconut, canola, oat, pea and soy, and is said to remove the need for siloed ingredient testing or extensive R&D.
Neleke van Nieuwenhuijzen, global product application expert, fermented plant solutions at DSM, said: “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”.
She continued: “The Plant Power toolkit’s new cultures and ready-to-use concepts will further enable manufacturers to meet evolving consumer preferences. And we’re not stopping here, keep an eye out for further additions to the portfolio as our team of experts work to improve the taste, texture and health of plant-based fermented products.”
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