DSM-Firmenich innovates to enhance taste, texture, and affordability of plant-based milk

NETHERLANDS – Swiss-Dutch company dsm-firmenich is making strides in bridging the gap between plant- and dairy-based beverages, offering solutions that enhance the taste and texture of plant-based milk.

Their recent innovations, Dynarome DA and Smart Milk flavor technology, aim to make plant-based milk more appealing by improving its creamy, buttery notes and neutralizing off-flavors from plant proteins. 

This comes at a critical time when only a small percentage of consumers are increasing their consumption of dairy alternatives, with India being a notable exception. 

A report by Innova Market Insights highlights that while 70% of consumers are looking for plant-based options that replicate the taste of dairy, affordability remains a significant concern, especially amid the ongoing cost-of-living crisis.

In an interview with Food Ingredients First, Utkarsh Shah, Vice President of Sweet Goods North America, explained the growing demand for plant-based milk that mimics the rich, creamy flavor of dairy milk.

“In one of our consumer insight studies, we found that 70% of plant-based milk consumers prefer to have the taste of milk and dairy in the plant-based milk solutions,” said Shah. 

He further emphasized the need for technologies that will help plant-based milk achieve mass adoption, as the market currently consists of three primary groups: health-conscious consumers, hybrid consumers who enjoy both plant-based and dairy options, and heavy dairy drinkers.

JoAnn Fritsche, Business Development Director of Sweet Goods North America at dsm-firmenich, highlighted how Dynarome DA, a proprietary tool, improves the taste by masking negative attributes from plant proteins and enhancing mouthfeel. 

“Dynarome neutralizes off-notes from pea or soy proteins, and with Smart Milk, we add creamy, milk-like notes to make the plant-based milk experience more authentic,” Fritsche explained. 

The company’s extensive research in sensory science has also led to the creation of these technologies, which aim to give consumers a smoother, more pleasant plant-based milk experience.

While the plant-based milk industry has faced some challenges, including a decline in growth compared to traditional dairy, there are positive signs. 

Coconut milk and ultra-filtered lactose-free milk have seen growth rates of about 10%, indicating that consumers are increasingly seeking out creamy and rich options.

Shah believes that making plant-based milk more affordable will help the industry thrive. 

“We acknowledge and appreciate the importance of affordability in plant-based milk,” he said. “In order for this category to scale further, we need to make it affordable for mass consumers.”

Fritsche also stressed the importance of cost-effective solutions in meeting the demands of both consumers and manufacturers. 

“Plant-based products generally tend to run slightly more than their dairy or meat counterparts,” Fritsche noted, adding that the company has designed a toolkit that ensures affordability while maintaining high product quality. 

This includes not only flavor maskers but also enzymes, cultures, hydrocolloids, colors, and stabilizers that can seamlessly integrate into existing manufacturing processes.

With a focus on improving taste, texture, and affordability, dsm-firmenich continues to invest in the plant-based food revolution, positioning its technology to meet the evolving needs of the market and drive the mass adoption of plant-based milk. 

Shah concluded, “The future looks remarkable for plant-based food technology, and we’re excited to be part of it.“