28 July 2026

Optimized Plant-Based Dairy

Plant-based milk alternatives continue to gain prominence. Consumers no longer expect just sustainable products; they also demand compelling taste, a pleasant texture, and a balanced nutritional profile. For manufacturers in the food processing industry, this means that developing successful plant-based products is becoming increasingly challenging.

Nordmann partner dsm-firmenich offers a holistic solution in which enzymes, cultures, stabilizing systems, and premixes work together optimally.

Integrated Approach for Modern Plant-Based Products

Instead of considering individual raw materials separately, dsm-firmenich takes an integrated approach across the entire value chain. This delivers benefits in terms of product quality, development time, and process efficiency.

Your benefits at a glance:

Holistic all-in-one approach instead of individual solutions
Faster and more efficient product development
Improved sensory properties and product stability
Optimized nutritional profiles

Better Plant-based Dairy Infografic — © AI generated

AI generated

The various solution components from dsm-firmenich demonstrate how this integrated approach works in practice. Cultures, enzymes, premixes, and stabilization systems work together to help manufacturers develop high-performance plant-based milk alternatives. The following examples illustrate the specific contributions each solution makes to taste, texture, nutritional profile, and process stability.

Authentic taste with Delvo® Plant cultures

Taste remains one of the most important success factors in the plant-based market. With Delvo® Plant cultures, unwanted plant-based off-notes can be reduced while developing balanced flavor profiles.

Benefits:

Authentic and balanced flavor after fermentation
Reduction of off-notes
Higher consumer acceptance
Differentiation from competing products

More Efficient Processes Thanks to Delvo® Plant Enzymes

Enzymes play a key role in optimizing manufacturing processes. Delvo® Plant Enzymes enable more efficient production workflows while improving product quality and sensory characteristics.

Benefits:

Simplified and more cost-efficient processes, for example through one-step methods
Improved texture and sensory characteristics (e.g., finer particle structure)
Natural sweetness without added sugar

Greater nutritional value through enzyme and premix solutions

Consumers are increasingly paying attention to the nutritional properties of plant-based products. Through the targeted use of enzymes and premixes, manufacturers can specifically improve the nutrient content of their products.

Advantages:

Improved bioavailability of minerals through phytase
Increased protein digestibility with the help of proteases
Optimized nutritional values and vitamin fortification through premixes (e.g., vitamin D, B vitamins, calcium)

Perfect stability with gellan and pectin

The hydrocolloids Gellaneer® (gellan) and Pectner® (pectin) help optimize the texture, mouthfeel, and stability of plant-based milk alternatives.

Benefits:

Creamy texture similar to traditional dairy products
Prevention of phase separation
High processing quality even in demanding applications such as barista drinks
Consistent product quality

Developing successful plant-based products together

The combination of cultures, enzymes, stabilizing systems, and premixes opens up new possibilities for the development of innovative plant-based products. With dsm-firmenich’s comprehensive portfolio and Nordmann’s application expertise, challenges related to taste, texture, and nutritional value can be specifically addressed.