‘Best in Class’: DSM-Firmenich Unveils Two Flavour Innovations to Bridge the Plant-Based Dairy Gap

Industry giant DSM-Firmenich has developed innovations that mask off-notes and replicate the creamy taste and texture of milk in plant-based alternatives.

Say what you will about the plant-based industry – sales have dropped, consumers are sceptical of processed food, and VC money isn’t cheap anymore – when you look at household impact, milk alternatives are doing better than what many have given them credit for.

In the US, 44% of homes bought plant-based milk at a supermarket last year, and once they did, nearly 80% went back for more. In Europe, more than 35% of households purchased non-dairy milks in countries like Germany, the UK and Spain.

But you can also look at it two ways – over half of people in these countries are yet to try plant-based milk, which signals obstacles and opportunities for the sector. Several factors are holding these consumers back, including price and nutrition.

One of the most challenging elements to fix for manufacturers is also among the most desirable: better taste and texture. Taste is a barrier for 35% of consumers in the UK, Singapore and Australia, as it is for 30% of people across Europe. Americans, meanwhile, find oat milk more bitter, nut milk thicker and saltier, and soy milk earthier compared to dairy.

Researchers have also identified the beany smell of soy milk and the starch granules often found in oat milk factors that affect the smooth taste of these products. “The dissatisfaction with plant-based milk alternatives stems from a discrepancy of expected taste and texture and specific product-related smell, taste, or mouthfeel coming from the main ingredient of the beverage,” one study put it.

Clearly, the industry needs innovations that can help these products jump these hurdles. DSM-Firmenich – the health, nutrition and beauty ingredients giant – says it has found a couple.

Flavour masks and textural enhancements

The flavourists at DSM-Firmenich have developed two solutions to address consumer concerns by replicating what they describe as the creamy, buttery flavour and rich texture of cow’s milk to transform dairy alternatives like oat, soy, pea and others.

The team drew on the firm’s SmartProteins line of products to enhance plant-based foods, developing a range called Smart Milk to capture the taste and texture consumers desire. Meanwhile, DSM-Firmenich has created Dynarome DA, a technology that masks the off-notes associated with non-dairy milk while offering the mouthfeel of the conventional version.

The flavours were developed based on sensory and consumer insights to align with what people are looking for in these products. Research by Firmenich Human Insights has found that only 22% of European consumers think plant-based milk tastes good, but 82% of them would buy it if it tasted exactly like cow’s milk.

This is why the company has developed the Best-In-Class Milk portfolio, which covers the full breadth of flavour notes in dairy and is optimised to perform in different protein types. Firmenich uses Smart 3D markers to ensure that off-tasting notes of the base ingredients are covered.

According to DSM-Firmenich, 70% of consumers are looking for vegan options that taste like true dairy. “With our Dynarome DA technology and Smart Milk flavours, we’re leading the charge in delivering a dairy-like experience that resonates with today’s health-conscious and flavour-focused consumers,” the company said.

Nutrition as important as the taste

“Our mission is to transform the perception of plant-based drinks by delivering the authentic flavours and textures associated with dairy. With our latest taste solutions, our aim was to do more than mimic dairy but rather redefine what plant-based beverages can be,” said JoAnn Fritsche, sweet goods director for North America at DSM-Firmenich’s Taste, Texture & Health division.

“We’re proud to offer products that combine the deliciousness of traditional milk with a nutritional profile that aligns with modern lifestyle goals, making it easier for everyone to enjoy their favourite flavours guilt-free,” she added.

The Best-In-Class Milk solutions also hit on another crucial pain point for consumers: nutrition. For Europeans, health is the second most important factor influencing their decision to buy plant-based food (after taste). In Australia, Singapore and the UK, health is the top purchase driver.

DSM-Firmenich states that 73% of people are open to buying more dairy-free milk products if they have a better nutritional profile. The Best-In-Class Milk portfolio has been specifically formulated to not just deliver the mouthfeel of dairy, but also improve the nutritional profile of plant-based analogues, making them healthier and more appetising to consumers (and the planet).

Utkarsh Shah, VP of the sweet goods division, said: “We’ve taken a deep dive into understanding what consumers truly crave and identified a significant gap in the market for authentic dairy-like experiences in plant-based beverages. Our new innovations bridge that gap, offering the indulgent, creamy flavours that people love without sacrificing nutrition or values.”

He added: “These advancements represent a pivotal moment for plant-based options, allowing consumers to savour the taste they desire while embracing a healthier lifestyle.”