DSM announces a new portfolio of plant-based cheeses

DSM has announced a new portfolio of plant-based cheese products that will help producers address production challenges in the flavor, texture and health aspects of plant-based cheeses.

DSM's new portfolio is said to add layers of flavor complexity through four steps: 1) masking raw material off-flavors with masking agents; 2) using yeast extracts to build base flavors; 3) using reactive flavors to produce typical lactic acidity and develop dairy-specific flavors; and 4) developing the strong and complex dairy flavors needed with plant-based cheese-specific head notes.

At the same time, DSM not only uses gellan gum, gels, pectin and their compounding components to create texture and taste, but also adds color to plant-based cheeses with beta-carotene solutions, and vitamin and mineral nutrient premixes to add vitamins, micronutrients, and calcium, iodine, selenium and zinc.