Tackling your key challenges in texture & mouthfeel
You need a partner that understands the trends driving consumer preferences in texture and mouthfeel; and knows how to deliver the qualities needed to help you create differentiated products.
Texture & Mouthfeel
Getting the bite just right
Food and beverages need to taste good. But they also need to feel good. Which is why we have the solutions and expertise to bring outstanding mouthfeel, bite and chew to your products - from plant-based products to confectionery and dairy.,
For example, our natural hydrocolloids like gellan gum and pectin can deliver tailored functionalities to your products - from gelling and texturizing to particle suspension and syneresis control. While our family of Vertis™ plant proteins help mimic the eating experience of plant-based dairy, meat and fish – and all in a sustainable and label-friendly way.
But it doesn’t end there. We also support you with texturizing solutions like TasteGEM® - which restore the mouthfeel qualities lost when you reduce ingredients like sugar in your formulations. And it’s all supported by extensive dsm-firmenich application expertise that helps you pinpoint the precise sensory qualities that consumers are looking for.
Mimicking meat
How can you re-create the unmistakable juiciness and mouthfeel of real meat in plant-based applications – in a healthy way?
Rebuilding texture
You need a trusted solution for rebuilding the mouthfeel that gets lost when removing ingredients like sugar and fat from formulations.
Cleaner labels
Texturizing ingredients ideally need to be non-artificial and label-friendly to appeal to increasingly health-conscious consumers.
Our solutions
Rebuild texture
Need to repair mouthfeel in sugar-reduced formulations?
TasteGEM® is our market-leading flavor range that combines an optimized blend of flavor, masking, and mouthfeel ingredients.
Plant power
Recreating the juicy, fatty mouthfeel of real meat is a challenge in plant-based products. But we’ve got you covered with our Dynarome® solutions and Vertis™ plant protein
Our texturized pea-and faba proteins deliver a satisfying bite by mimicking the long fibrous structure of meat and fish. Suitable for both processed and unprocessed meat alternatives, they come in a range of textures – from firm to springy.
If you’re looking to really pump up the protein in your products, our Vertis™ CanolaPRO® plant-based protein isolate is ideal for all kinds of applications. In dairy alternatives it delivers smoothness without the grittiness or lumps; while in meat and fish analogues, it brings the delicious chewy and resilient texture of the real thing.
Hurray for hydrocolloids!
Another great way to improve texture in sugar-reduced applications is through our natural, non-GMO gellan gums.
They enable a wide variety of textures - including gelling, thickening particle suspension and syneresis control. But they also boost stability and extend shelf life, especially in plant-based dairy products.
But they are not alone. Our range of pectins - derived from citrus peel – also bring the mouthfeel. These outstanding gelling agents are ideal for jams and jellies - but also in dairy, confectionery and beverages.