Fi Europe 2024: dsm-firmenich supporting healthier, more delicious & better for people and planet

dsm-firmenich will introduce its latest advances and ambitions to support a healthier, more delicious and sustainable food system at this year’s Food ingredients Europe (Fi Europe).

A selection of next-generation solutions will be on display at booth 3.1 F62 in the beverage, baking, confectionery, cheese, plant-based, fresh dairy and savoury categories – with an opportunity to sample the latest delicious prototypes. Visitors can also learn directly from dsm-firmenich’s experts at four speaking slots throughout the show, covering important trends in sugar reduction, health benefits, AI-powered fermentation and bakery.

Today’s consumers have a lot on their plate. Two in three are concerned about their health, two billion are deficient in essential vitamins and minerals and 40% of adults worldwide are overweight,^[1] so there’s an urgent need for high-quality food and drink products that support people’s health and well-being.

Maaike Bruins, lead scientist nutrition & health and Martin Mei, senior director health benefits & solutions, both from dsm-firmenich, will address these health concerns head-on with a not-to-be-missed presentation on November 19 at 1:30 PM. They will discuss the best approach to nourish the growing and aging population by adding more of the essential nutrients we need as well as reducing sugar, salt and saturated fats. Additionally, on November 20 at 11 AM, Judith van Peij innovation manager baking & confectionery, dsm-firmenich, will explore how innovative enzymes can be used to enhance whole wheat bread quality, from better dough stability to improved volume, helping to meet evolving consumer demand in taste, texture and health.

Visitors will be able to experience the dsm-firmenich team’s expertise in action through a range of healthy prototypes including a lactose-free Nutrimilk concept in strawberry and banana flavours – with no added sugars – and a recovery drink made with PeptoPro, crafted to replenish and recharge.

To reduce sugar – without reducing flavour – Francesc Puerto, technical sales manager sugar reduction Europe, dsm-firmenich, will share a novel approach to reducing sugar in applications in a forward-thinking presentation on 19 November at 12 PM. The session will dive into the innovative solutions that can restore the full sensory experience in low-sugar products without compromising on vibrant tastes – for a healthier, tastier and more sustainable future in food and beverages. For those with a sweet tooth, dsm-firmenich has created chewy apricot-flavoured gummies and a flavourful BBQ sauce – both boasting reduced sugar formulations and an appealing taste profile.

Bringing together the latest taste, texture and health solutions, dsm-firmenich is highlighting its portfolio of all-in-one cultures developed using its leading AI-powered Dairy Culture Co-Creation platform. Claire Price, innovation manager dairy, dsm-firmenich, will be sharing her R&D expertise on developing flavourful fresh fermented creations on November 19 at 11 AM. She will take to the stage to showcase how fermented milk manufacturers can use this technology to design cultures for dairy applications, sharing a case study based on a real-life scenario.

dsm-firmenich will host a smoke demonstration of mini ‘Frankfurters’ – in Frankfurt – with a side of sugar reduced ketchup for delegates to try.

To meet the growing demand for plant-based options, dsm-firmenich will showcase its sustainable plant protein, Vertis CanolaPRO, in a range of applications, including a tortilla and breakfast cereals. Visitors can also try plant-based smoked ‘salmon’ with cream cheese and pulled ‘beef’ in tortillas for a satisfying plant-based experience. Visitors interested in helping consumers reduce food waste can also enjoy a smooth vanilla yogurt that lasts longer on the shelf while maintaining its taste and texture.

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