NETHERLANDS – Dutch multinational corporation Royal DSM, has expanded its cheese portfolio into the growing plant-based market with a new offering to inspire more innovation in the plant-based cheese category.

In 2021 alone, 388 plant-based cheese companies were incepted globally, showing the plant-based cheese industry is increasing retail value by about 9% annually, according to DSM.

However, even with so many brands innovating plant-based cheeses, very few have been able to mimic the real thing.

The cheese model from the health and nutrition giant was created by using masking agents to cover up the overpowering raw materials, adding yeast extracts for the savory flavor, processing the flavors, and, lastly, rounding up with plant-based top notes to achieve the right flavor.

To achieve the correct color, DSM said it used beta-carotene, a type of carotenoid pigment found in plants. It is red-orange and gets broken down into vitamin A when in the body.

This type of cheese that DSM mimicked, is said would affect the amount of pigment used considering that It used a variety of color solutions ranging from yellow to orange, dependent on the natural color of the cheese

In addition, DSM noted it uses a nutritional premix that includes vitamins A, B2, B12, calcium, iodine, selenium, and zinc in this new offering, all of which are present in natural dairy products.

With that, the company has called on other producers to work around the real cheese which has many more vitamins and minerals that have become another obstacle to the segment.


Concerning a survey that was carried out by Innova Market Insights which reported that one in three consumers in India would not buy 100% plant-based alternatives “because of poor taste and texture”, DSM said its goal is to help consumers enjoy it all without compromising on taste, texture or health.

The company added that the plant-based cheese ingredient portfolio includes gouda, cheddar, shredded mozzarella, parmesan, and cream cheeses.

“Consumers are asking more of their plant-based alternatives, and plant-based cheese has – until now – presented a significant challenge in crafting complex flavors with a familiarly cheese-like texture,” said Andre de Haan, business director of cheese at DSM, which DSM is now giving to them.

Recently, DSM and Fonterra partnered to form a joint venture in the non-dairy sector in what they describe as a “complementary nutrition partnership.”

The venture was said will enable the acceleration of commercial product solutions utilizing this intellectual property while continuing to focus further on precision fermentation research and development.

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