Putting the world to rights
Your partner for plant-based dairy alternatives
Complete portfolio of solutions to improve taste, texture, sweetness and nutritional value of plant-based dairy alternatives
Teaming up to tackle the protein challenge, whatever food choices consumers make.
The market for plant-based, vegetarian and vegan dairy alternatives is booming.
Crafting a winning recipe of plant-based drinks and yogurt is complex when it comes to taste, texture, mouthfeel, sweetness, and matching (regional) consumer preference. Moreover, for health-conscious consumers who want to include plant-based drinks as part of a healthy and nutritious diet, the fact that unfortified dairy alternatives are typically lower in nutritional value than traditional dairy could prove a stumbling block.
Complex challenges to overcome.
What’s on your wish-list to differentiate from competition and delight consumers?
Sweetness without adding sugar
Capable of saccharifying dextrin to glucose or maltose, Delvo®Plant GLU and Delvo®Plant MAL give producers greater control over the sweetness profile of cereal- or starch-based beverages. These enzymes leverage the sugars naturally present in raw materials like oats, thereby allowing manufacturers to create healthier plant-based drinks without added sugar. This helps to create sweetness that can be adjusted and customized to align with local market preferences.
Reduced gluten
By implementing the Delvo®Plant PSP enzyme into product development during saccharification, manufacturers can also lower the gluten content in cereal-based beverages to meet the needs of gluten-intolerant people.
Great taste, satisfying mouthfeel & texture
Created to optimize the taste, texture, sweetness and nutritional profile of plant-based drinks, the Delvo®Plant enzyme portfolio offers a unique variety of benefits. Added at the liquification stage, Delvo®Plant ALT increases the solubility of protein to create optimal mouthfeel, while also providing the building blocks for optimal saccharification. Delvo®Plant BGL further reduces the viscosity of cereal-based drinks and finetunes texture, while adding Delvo®Plant TNP at this stage helps to degrade proteins into peptides to increase digestibility and solubilization.