USA – DSM-Firmenich has unveiled innovative solutions to address two major challenges facing the plant-based milk industry: taste and texture.
Despite significant growth, with 44% of U.S. households and over 35% in countries like Germany, the UK, and Spain purchasing plant-based milk, the sector faces hurdles.
Price, nutrition, and sensory experiences, such as off-notes and undesirable textures, have deterred many consumers from fully embracing these alternatives.
Research highlights that taste remains a critical barrier. In the UK, Singapore, and Australia, 35% of consumers cite poor taste as a reason for avoiding plant-based milk, while 30% of Europeans share the same concern.
In the U.S., consumer feedback has pointed to oat milk’s bitterness, nut milk’s thickness and saltiness, and soy milk’s earthiness and beany smell. These sensory flaws prevent plant-based beverages from replicating the familiar, smooth experience of dairy milk.
To bridge this gap, DSM-Firmenich developed a new product line aimed at delivering the creamy, buttery taste and rich texture associated with cow’s milk.
The “Smart Milk” range, part of the company’s SmartProteins portfolio, is specifically designed to enhance the flavor and texture of plant-based beverages made from oats, soy, pea, and other non-dairy proteins.
Complementing this is Dynarome DA, a technology that masks off-notes and improves mouthfeel, making plant-based drinks more palatable to a broader audience.
Consumer insights underscore the importance of these innovations. Only 22% of European consumers currently enjoy the taste of plant-based milk.
However, 82% expressed willingness to buy it if it tasted identical to dairy. Recognizing this demand, DSM-Firmenich launched the Best-In-Class Milk portfolio, which incorporates Smart 3D markers to neutralize undesirable flavors inherent in plant-based ingredients.
The result is a closer sensory match to traditional milk, with a focus on providing a satisfying dairy-like experience.
In addition to taste, nutrition plays a pivotal role in consumer decision-making. Health concerns are the top purchase driver in regions like Australia, Singapore, and the UK.
DSM-Firmenich’s solutions not only replicate dairy’s sensory appeal but also enhance the nutritional profile of plant-based milk.
This dual approach—improving both taste and health benefits—positions the company to meet growing consumer demand for guilt-free, dairy-free alternatives.
Utkarsh Shah, VP of DSM-Firmenich’s sweet goods division, emphasized that their innovations aim to redefine plant-based beverages, offering indulgent flavors without compromising nutrition or sustainability values.
By addressing core consumer pain points, the company hopes to drive wider adoption and reshape perceptions of plant-based milk.
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