Royal DSM has revealed its complete portfolio of integrated solutions for creating plant-based meat alternatives.

The range – designed to enhance taste, texture and nutritional value of meat alternatives such as burgers, sausages and nuggets – features a collection of yeast extracts, process flavours, hydrocolloids and nutritional ingredients.

The offering includes: High nucleotide yeast extracts, such as Maxarome Select, which help to mask the ‘beany’ off-flavours associated with plant-based proteins and create a rich umami taste; Multirome, which increases juiciness and creates a succulent, fatty mouthfeel and experience; the concentrated Maxavor flavour range to provide the desired meaty taste direction; and Gellaneer gellan gum, which enhances water-binding capacity for improved juiciness, while also building an authentic meaty texture and bite.

The team at DSM aims to create a full portfolio that equips food producers with the tools needed to give consumers an authentic and nourishing meat alternative experience.

Gilbert Verschelling, Director of Business Development & Innovation at DSM, said: “Delivering plant-based products that meet today’s evolving consumer demands is no easy task for food manufacturers. At DSM, we are uniquely positioned to help producers create truly enjoyable meat-alternative products that will tick all boxes for consumers.”

He continued: “Our complete integrated portfolio of solutions for plant-based meat alternatives complements DSM’s wider plant-based offering, including its range of recently launched solutions for dairy alternatives”.

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