Taste, Texture & Health

Gesünder. Noch köstlicher. Besser für Mensch und Umwelt.

Bei dsm-firmenich haben wir das Rezept, um eine neue Ära in Sachen Taste, Texture & Health einzuläuten.

Stellen Sie sich eine Welt vor, in der Sie sich nicht zwischen dem, was gut schmeckt, dem, was sich gut anfühlt, und dem, was gut für den Planeten ist, entscheiden müssen. Bei dsm-firmenich haben wir das Rezept, um eine neue Ära in Sachen Taste, Texture & Health einzuläuten. Unsere grenzenlose Kreativität und unser breites Portfolio an einzigartigen und nahrhaften Zutaten sorgen für Lebensmittel und Getränke, die den Vorlieben der Verbraucher entsprechen und für jeden Geschmack und jeden Anlass geeignet sind. We bring progress to life by co-creating with our customers to transform how the world eats.

Die globale Ernährungsumstellung beschleunigen

Wir können Ihnen dabei helfen, gesündere, wohlschmeckende und erschwingliche Lebensmittel und Getränke mit natürlicheren und nachhaltigeren Zutaten zu entwickeln, um das Wohlbefinden der Menschen und den Schutz unseres Planeten zu fördern.

Grundlegende Gesundheit

Verleihen Sie Ihren Produkten einen Schub mit ausgewogenen Vitaminen, Mineralien, Probiotika und Proteinen oder entfernen Sie weniger wünschenswerte Bestandteile wie Zucker und Salz, ohne dabei den guten Geschmack zu beeinträchtigen.

Angenehmer Geschmack und Konsistenz

Von der Geschmackswirkung über die Freisetzung und den Schutz bis hin zur Wiederherstellung von Textur, Mundgefühl und Authentizität verfügen wir über die Marktkenntnisse und das technische Know-how, um Ihnen zu einem kompromisslosen sensorischen Erlebnis zu verhelfen.

Nachhaltigkeit

Wir sind bestrebt, das Beste aus der Natur zu gewinnen, um die positivsten Auswirkungen zu erzielen. Wir erreichen dies durch nachhaltige Beschaffungsstandards, die Beschaffung zertifizierter Inhaltsstoffe unter starker Einbindung der Herkunftsregionen und Innovationen, um natürliche Ressourcen besser zu nutzen.

Unsere Märkte

Bäckerei, Bars & Konditorei

Milchprodukte

Tiernahrung

Pflanzlich

Verarbeitung der Zutaten

Herzhafte Speisen

Unsere Lösungen & Fachwissen

  • Taste & Texture

    Are you a manufacturer looking to boost taste and texture - even in foods that are low in sugar, salt or fat, or feature alternative proteins? Look no further.

  • Sugar reduction

    Discover how we can help navigate the complexities of sugar reduction to help create deliciously vibrant, low-sugar foods and beverages. Combining an impressive full-service infrastructure and a comprehensive range of taste modulation and sweetening solutions, you can access the full spectrum of possibilities in successfully solving your taste challenge.

  • Health & Wellbeing

    Want to create foods and beverages that benefit health & wellbeing? We offer a wealth of sustainable solutions and expertise to help you “add the good”.

  • Protein transition

    As consumers gravitate towards more plant-based food and beverages we’ll help you meet their needs with our proven solutions for taste, texture & health.

  • Human Insights

    Want to increase the speed and success of your food and beverage product development? Our consumer, market and trend insights can make it a reality.

  • Ideation & Design

    Looking to grow your new product pipeline? From line extensions to new white-space opportunities, we’ve got you covered.

Wie können wir Ihnen helfen?

Sind Sie an einem unserer Produkte oder Lösungen interessiert? Nehmen Sie Kontakt zu unseren Experten auf, erfahren Sie mehr, fordern Sie ein Muster an oder starten Sie ein neues Projekt.

Entdecken Sie unsere neuesten Nachrichten

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  • dsm-firmenich launches Veramaris® O3 Max Pure, a seamless fish oil replacement at Petfood Forum 2026

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    8 December 2025

    Never say dye : in the race to replace azo dyes, we have a clear favorite

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    2 December 2025

    How can I get more from my mozzarella?

  • Closing the Gap Between Protein-Rich Innovation and Great Taste

    4 November 2025

    Closing the Gap Between Protein-Rich Innovation and Great Taste

  • Predict Tomorrow’s Trends Today. Data-driven Foresight that Fuels Foodservice Innovation

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    Predict Tomorrow’s Trends Today. Data-driven Foresight that Fuels Foodservice Innovation

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    Where Speed Meets Flavor, Rapid Prototyping.

  • No more FOMM (Fear of Missing Meat): Meeting demand for meat alternatives on special occasions

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    No more FOMM (Fear of Missing Meat): Meeting demand for meat alternatives on special occasions

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    The great phage escape: How a breakthrough in dairy cultures could transform fermentation in dairy and beyond

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    17 September 2025

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  • dsm-firmenich launches next generation of Dairy Safe™ all-in-one cultures for semi-hard, hard, and continental-style cheese varieties

    4 September 2025

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    4 August 2025

    Why algal omega-3s for pets are key to proactive care

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    19 June 2025

    Maxiren®EVO wins three cheese innovation awards | dsm-firmenich

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    16 June 2025

    Sustainable omega-3s: The future of pet health

  • dsm-firmenich launches Maxiren®EVO: A revolutionary coagulant enzyme for enhanced cheese texture, taste, yield, and functionality

    20 March 2025

    dsm-firmenich launches Maxiren®EVO: A revolutionary coagulant enzyme for enhanced cheese texture, taste, yield, and functionality

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    19 December 2024

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    2 December 2024

    Pet nutrition insights from Fi Europe 2024: dsm-firmenich

  • When art meets science: Using the latest technology for more sustainable and efficient cheesemaking

    25 November 2024

    When art meets science: Using the latest technology for more sustainable and efficient cheesemaking

  • Change up your cheddar! Download our thought paper

    11 October 2024

    Change up your cheddar! Download our thought paper

  • You can do so much with mild Cheddar. And so can we!

    5 August 2024

    You can do so much with mild Cheddar. And so can we!

  • New scientific findings disrupt industry paradigm on cheese ‘flavor factories’

    27 June 2024

    New scientific findings disrupt industry paradigm on cheese ‘flavor factories’

  • Protein-packed pasta with a plant-based twist

    15 May 2024

    Protein-packed pasta with a plant-based twist

  • The craft movement: Looking to create an authentic local cheese?

    1 May 2024

    The craft movement: Looking to create an authentic local cheese?

  • Why 2024 is looking just peachy for gummy lovers

    4 April 2024

    Why 2024 is looking just peachy for gummy lovers

  • Harnessing AI to take fermented dairy to the level

    4 April 2024

    Harnessing AI to take fermented dairy to the level

  • The role of cultures and coagulants on taste and texture of cheese

    25 March 2024

    The role of cultures and coagulants on taste and texture of cheese

  • Our sustainable Vertis™CanolaPRO® plant protein won the Innovation Award

    12 March 2024

    Our sustainable Vertis™CanolaPRO® plant protein won the Innovation Award

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    8 March 2024

    How dsm-firmenich is making pet food more sustainable

  • Mind the (nutrition) gap and beyond: Fortifying plant-based dairy alternatives to milk.

    26 February 2024

    Mind the (nutrition) gap and beyond: Fortifying plant-based dairy alternatives to milk.

  • Pocket Delight: Three ambient yogurt concepts for healthier people & planet

    22 January 2024

    Pocket Delight: Three ambient yogurt concepts for healthier people & planet

  • The World’s First AI-Created Flavor

    1 January 2024

    The World’s First AI-Created Flavor

  • From the iron age to the space age: why pizza innovation never stops

    8 August 2023

    From the iron age to the space age: why pizza innovation never stops

  • Finally: a new solution for fully replacing LBG in plant-based dairy drinks

    15 June 2023

    Finally: a new solution for fully replacing LBG in plant-based dairy drinks

  • Taste & Beyond: The Flexitarian Challenge

    1 June 2023

    Taste & Beyond: The Flexitarian Challenge

  • Refreshing and Juicy Beverages with FreshSlice

    1 June 2023

    Refreshing and Juicy Beverages with FreshSlice

  • Confectionery without compromises: How we’re hitting the ‘sweet spot’

    3 April 2023

    Confectionery without compromises: How we’re hitting the ‘sweet spot’

  • Energy-saving brewing solutions that lower your footprint - and costs

    9 March 2023

    Energy-saving brewing solutions that lower your footprint - and costs

  • Striving for more consistent baking? It’s time for flour power

    24 February 2023

    Striving for more consistent baking? It’s time for flour power

  • The science behind re-energizing: Post-pandemic, busy consumers are galvanizing the energy food and drink market

    6 February 2023

    The science behind re-energizing: Post-pandemic, busy consumers are galvanizing the energy food and drink market

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    20 January 2023

    Getting more, using less: how enzymes increase yield and deliver sustainability benefits in oil processing | dsm-firmenich Taste, Texture & Health

  • The science behind lactose-free dairy

    5 December 2022

    The science behind lactose-free dairy

  • Hitting the right notes in oat-based beverages

    29 November 2022

    Hitting the right notes in oat-based beverages

  • Reduced barley quality due to climate change asks for Adjunct Brewing solution

    8 November 2022

    Reduced barley quality due to climate change asks for Adjunct Brewing solution

  • The science of immunity: Why food fortification means better health and greater convenience for consumers

    30 September 2022

    The science of immunity: Why food fortification means better health and greater convenience for consumers

  • Health-conscious consumers are looking to enjoy it all

    16 August 2022

    Health-conscious consumers are looking to enjoy it all

  • Faster, safer and cleaner cheese ripening

    6 July 2022

    Faster, safer and cleaner cheese ripening

  • Making milk more sustainable - from concept to consumption

    1 July 2022

    Making milk more sustainable - from concept to consumption

  • Unwrapping industry shortages and sharing solutions

    20 June 2022

    Unwrapping industry shortages and sharing solutions

  • Let’s make plant-based dairy alternatives irresistible | dsm-firmenich Taste, Texture & Health

    10 June 2022

    Let’s make plant-based dairy alternatives irresistible | dsm-firmenich Taste, Texture & Health

  • On World Baking Day, a message of unity

    16 May 2022

    On World Baking Day, a message of unity

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    5 May 2022

    Brewing a more sustainable glass of beer, with help from enzyme solutions

  • Discussing Taste, Texture & Health solutions with team dsm-firmenich

    28 April 2022

    Discussing Taste, Texture & Health solutions with team dsm-firmenich

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    26 April 2022

    Manufacturers and consumers deserve to enjoy it all: here’s how we help them achieve it | dsm-firmenich Taste, Texture & Health

  • Why choose between more taste and less waste in yogurts?

    6 April 2022

    Why choose between more taste and less waste in yogurts?

  • A total solution for energy drinks? Now that’s worth getting energized about

    31 March 2022

    A total solution for energy drinks? Now that’s worth getting energized about

  • Trying to balance better-for-you baking trends? Enzymes to the rescue!

    9 February 2022

    Trying to balance better-for-you baking trends? Enzymes to the rescue!

  • Your stickiest tortilla challenges, solved!

    31 May 2021

    Your stickiest tortilla challenges, solved!

  • Why fortify? A closer look at demand for health-boosting products in bread and baking

    9 March 2021

    Why fortify? A closer look at demand for health-boosting products in bread and baking

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