Taste, texture and nutritional value – just as consumers like it
The most important components of the toolkit at a glance:
Delvo®Plant enzymes
Delvo®Plant enzymes are designed to release the natural sweetness in plant-based fermented products and to fine-tune the mouth feel. This is particularly important, for example, for the production of plant-based yogurt alternatives.
Delvo®Plant Cultures
Delvo®Plant Cultures enable stable and rapid fermentation. They have a fresh aroma and mild flavor. They provide a pleasant viscosity, especially in bases with a higher protein content (> 3%). They are ideal for products based on coconut, canola, oats, peas, and soy.
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VertisTMCanolaPRO®
VertisTMCanolaPRO® is a high-quality protein derived from canola that contains all essential amino acids (PDCAAS = 1). This highly soluble protein isolate offers a pleasant mouthfeel and is ideal in combination with pea protein.
Gellaneer® gellan and Pectner® pectins
Gellaneer® gellan and Pectner® pectins are natural hydrocolloids that improve mouthfeel, creaminess and glossiness of plant-based fermented products. They are essential for fine-tuning texture and achieving the desired consistency.
ModuMax®
ModuMax® is a natural flavoring that has been specially developed to mask the bitterness often associated with plant-based bases.
Nutrient premixes
The customized nutrient premixes improve the nutritional profile of the end products. The premixes offer a flavor-neutral supplement, especially for vegan milk alternatives, which often lack important nutrients such as vitamins and minerals compared to dairy products. For example, the premix FA10728 contains vitamins D2, B6, B12 and calcium in concentrations comparable to milk.
Distributed in the DACH region.
Driving Innovation: Nordmann's Application Labs and Technical Centre
Innovative protein sources from insects and peas
