Sabor, textura y salud

Más saludable. Más delicioso. Mejor para las personas y el planeta.

En dsm-firmenich tenemos la receta para liderar una nueva era en Sabor, Textura y Salud.

Imagina un mundo en el que no tengas que elegir entre lo que sabe bien, lo que te hace sentir bien y lo que es bueno para el planeta. En dsm-firmenich tenemos la receta para liderar una nueva era en Sabor, Textura y Salud. Nuestra creatividad sin límites y nuestra amplia cartera de ingredientes únicos y nutritivos garantizan alimentos y bebidas preferidos por los consumidores para todos los gustos y ocasiones. Damos vida al progreso co-creando con nuestros clientes para transformar la forma de comer del mundo.

Acelerar la transformación mundial de la dieta

Podemos ayudarle a crear alimentos y bebidas más sanos, sabrosos y asequibles con ingredientes más naturales y sostenibles para mejorar el bienestar de las personas y el planeta.

Salud esencial

Dé a sus productos un impulso con vitaminas, minerales, probióticos y proteínas bien equilibrados o elimine los componentes menos deseados, como el azúcar y la sal, sin sacrificar el sabor.

Sabor y textura deseables

Desde el impacto en el sabor, la liberación y la protección hasta el restablecimiento de la textura, la sensación en boca y la autenticidad, contamos con los conocimientos del mercado y la experiencia técnica para ayudarle a ofrecer una experiencia sensorial sin concesiones.

Sostenibilidad

Nos comprometemos a obtener lo mejor de la naturaleza para lograr el mayor impacto positivo. Lo hacemos mediante normas de adquisición sostenibles, colecciones de ingredientes certificados con una fuerte implicación en origen e innovación para extraer más de los recursos naturales.

Nuestros mercados

Panadería, bollería y pastelería

Productos lácteos

Alimentos para mascotas

De origen vegetal

Ingredientes de procesado

Productos salados

Nuestras soluciones & experiencia

  • 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.

¿Cómo podemos ayudarle?

¿Le interesa alguno de nuestros productos o soluciones? Conecte con nuestros expertos para obtener más información, solicitar una muestra o iniciar un nuevo proyecto.

Descubra nuestras últimas noticias

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

    8 December 2025

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

  • 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

    30 October 2025

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

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

    29 October 2025

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

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

    8 October 2025

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

  • Shaping the future of cheese: A day in the life of our Innovation Director | dsm-firmenich

    17 September 2025

    Shaping the future of cheese: A day in the life of our Innovation Director | dsm-firmenich

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

    4 September 2025

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

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

    19 June 2025

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

  • 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

  • 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

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

    27 June 2024

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

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

    1 May 2024

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

  • 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

  • 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

  • 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

  • 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

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

    20 January 2023

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

  • 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

  • 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

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

    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

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

    26 April 2022

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

  • 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!

  • 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