A Taste, Texture & Health story
Our Taste, Texture & Health (TTH) team in North America responded to a brief from a food company looking for integrated solutions to create a new yogurt range that was not just high-protein, but also zero-added-sugar, spoonable and drinkable. Our customer has a strong philosophy: make delicious, natural and nutritious food accessible to more people. By doing this, they hope to change the world for the better. They are always exploring new technologies that might help them deliver on this vision, and we are delighted to be part of that process. However, in products like this, parts of the natural taste and texture profiles do not always match, bringing in undesirable attributes. As the problem was not solvable using the customer’s existing portfolio or flavor technologies, we were asked to develop a solution to deliver an innovative, palatable and, most importantly, delicious product.
Leveraging synergies between our divisions
By integrating the joint capabilities within the different divisions of TTH, our technical teams were able to create the ideal solution that not only eliminated the undesirable taste but combined to create something genuinely tasty. This innovative approach was made possible by combining our Taste division’s TasteGEM® and TastePRINT® flavor solutions with Maxilact® lactase from our Ingredient Solutions division.
This was done back in March 2024, when our combined capabilities first caught the customer’s attention. We followed up in June 2024 with a presentation of our beverage capabilities, which sparked our customer’s interest in our broader technology and integrated solutions.
Following the merger of DSM and Firmenich, our customer gave us the opportunity to leverage our synergies and unlock the full potential of our integrated flavor and ingredient solutions to create new value for them.
Developing novel food and beverage solutions together
Our technical application experts played a crucial role in making this innovation possible. Working closely with the customer, flavorist Jennifer Meehan devised numerous iterations of TasteGEM® and TastePRINT®, as well as tonality flavors to create the right flavor profile. Meanwhile, Senior Technical Service Manager Drew Smith provided his expertise in enzymes. In addition, TastePRINT® was created by our sugar reduction team. The future now looks increasingly promising. Our customer is investing in an innovation laboratory just 25 minutes away from our laboratory in Plainsboro (New Jersey, USA), where we are already working with the customer’s dsm-firmenich team on their own innovation projects. The ultimate plan is to lead our customer into new shelf spaces and new areas besides refrigerated dairy, and we have already had the pleasure of hosting them many times in our innovation facility in Plainsboro.
