DSM-Firmenich

Marnix van Amerongen of dsm-firmenich

Marnix van Amerongen © dsm-firmenich
Interviews

dsm-firmenich: “We Anticipate a Shift Away from Merely Replicating Animal-Based Products to Creating Entirely New and Exciting Categories”

dsm-firmenich was created through the 2022 merger of Dutch-based life sciences and materials company, DSM and Swiss fragrance and flavor giant, Firmenich. Headquartered in Switzerland and employing over 28,000 people, the company operates across the food and beverage, dietary supplements, and personal care sectors, serving both B2B and consumer markets. dsm-firmenich drives innovations like plant-based and alternative proteins, functional ingredients and clean-label solutions, and offers solutions to improve taste, texture, and nutrition in alternative proteins, as well as enhancing product appeal through natural flavors and fragrances. Marnix van Amerongen, Senior Director, Innovation, Plant-Based Platform, here offers unique insights into industry trends and consumer preferences. “In the meat and fish alternatives space, the focus is shifting toward replicating whole meat cuts, such as steak, chicken fillets …

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DSM-Firmenich will introduce Vertis CanolaPRO and showcase plant-based smoked salmon with cream cheese, pulled beef, and longer-shelf-life yogurt at Fi Europe 2024 from November 19 to 21 in Frankfurt, Germany.

© DSM-Firmenich
Fairs & Events

DSM-Firmenich to Showcase Upcycled Protein Isolate in Plant-Based Salmon, Pulled Pork, and Yogurt at Fi Europe 2024

DSM-Firmenich will introduce its upcycled protein isolate Vertis CanolaPRO and showcase its latest plant-based prototypes — smoked salmon with cream cheese, pulled beef, and longer-shelf-life yogurt — at Fi Europe 2024 from November 19 to 21 in Frankfurt, Germany. Vertis CanolaPRO is made from canola meal, a co-product of canola oil production, one of the world’s most plentiful crops. The ingredient is produced using a proprietary process with minimal water use, low temperatures, and zero solvents. Allergen-free, the protein isolate is said to deliver all nine essential amino acids, making it a complete protein source. It serves as a functional ingredient, enhancing the texture of plant-based meat, seafood, and dairy and the nutrition of sports bars and beverages. DSM-Firmenich will showcase Vertis CanolaPRO protein in other applications, such as …

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Ingredients

Powering Up Plant-Based, Planet-Friendly Protein: With Vertis™ CanolaPRO®

What if a company could take one of the world’s most plentiful crops and unlock the previously inedible protein within to help the plant-based industry create a whole new generation of healthy and sustainable products? This is precisely what dsm-firmenich has achieved – in the form of Vertis™ CanolaPRO®, produced by joint venture Olatein. Derived from the canola plant, this sustainable plant protein packs greater nutrition into everything from dairy alternatives to meat & fish alternatives to sports nutritional bars and beverages. But importantly, it does all this while maintaining an appetizing taste and texture. So how did this all come about – and what does it mean for manufacturers? Sewing the seeds of success Famous for its distinctive, vivid yellow color, the canola plant …

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Fatima Zoundri

Fatima Zoundri, image supplied
Opinion

Op Ed: Fatima Zoundri of dsm-firmenich, Upcycled Ingredients Will Play a Crucial Role in Shaping a Sustainable Future

dsm-firmenich, created through a 2022 merger of DSM and Firmenich, offers nutrition, health, and beauty solutions. Director of Sustainability, Taste, Texture and Health, Fatima Zoundri, believes that the protein transition is a great thing for society, and says the challenge for manufacturers is to create products with the right sensory qualities and are produced as sustainably as possible. A key way to achieve this is via upcycled ingredients. “I received my very own ‘wake-up call’ several years ago having worked a decade in operations at dsm-firmenich. One morning I literally woke up and realized that as one of the world’s leading biotechnology companies, we are in a unique position to turn this negative story into a positive – and change the way our society produces, …

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Chef cooking in restaurant with smoke dish; Shutterstock ID 1876615660

Image courtesy of dsm-firmenich
Fairs & Events

Become a Next Gen Flavorist and Help “Drive Consumer Enjoyment of Plant-Based Foods” at this Flavor School

dsm-firmenich, a Swiss-Dutch company and a leading innovator in nutrition, health, and beauty, with operations in almost 60 countries and revenues of more than €12 billion, has opened the application process for its flavorist school’s class of 2025. This world-class training school is set to lead the next era of flavor innovation and has a special focus on plant-based foods. The school is led by Veronique le Gouellec, Global Director Creation, with Patrick Salord, Vice President Global Creation at dsm-firmenich and Dean of the flavorist school. Speaking to vegconomist today, Salord explains the significance of the developments in flavor to plant-based foods. “At dsm-firmenich, we understand that consumers are prioritizing diets with balanced amounts of animal and plant proteins, driven by environmental perceptions, animal welfare …

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DSM opens new plant for beverages

© dsm firmenich
Manufacturing & Technology

DSM-Firmenich to Develop Plant-Based Beverages at Recently Inaugurated New Jersey Pilot Plant

DSM-Firmenich recently opened a new pilot plant in Plainsboro, New Jersey. The facility, located in the Taste, Texture & Health business unit, aims to promote and optimize collaboration with customers. It supports the company’s goal of accelerating the global nutritional transition by developing healthier and plant-based food and beverage options. The pilot plant was designed to enable close collaboration between DSM-Firmenich teams and customers during benchtop development. It also serves to incorporate consumer feedback into the entire development process, the company explains. The facility has extensive facilities and equipment to enable customers to make the transition from laboratory development to small-batch production, which is intended to facilitate and accelerate preparation for mass production. The pilot plant focuses on scaling beverage production and is designed for …

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