The answers to better plant-based meats & culinary goods are inside

Whether in sauces and stocks or meat, fish and egg analogs, consumers want great taste, texture and nutritional profile. And they also want shorter ingredient lists. To give them what they want, you need to find answers to a range of complex questions. But in fact, the answers are inside the plants, waiting to be found. Best of all, you can find them with just one toolbox: biosolutions.

Find the answers inside with biosolutions

Enzymatic biosolutions bring benefits to your entire value chain. Unlike ingredients, enzymes for plant-based meat and culinary transform your raw materials, unlocking inherent flavor, texture and nutritional benefits. And as natural processing aids, they do all this in a consumer-friendly way.

With biosolutions, the answers are inside.

Find the answers you need

Plant-based burgers

Plant-based sausages

Looking for more solutions?

Novozymes and Chr. Hansen have joined forces to create Novonesis. This means that we can now offer you even more solutions within meat alternatives.

Find solutions

The challenges

Meat fish and egg analogs are a significant opportunity, but giving consumers everything they want can be a challenge. Turn the challenge into an opportunity with our biosolutions.

Texture was the reason that more than a quarter of consumers tried plant-based meat but didn't continue¹

Woman enjoying the texture of a burger with plant-based meat

of consumers say they ‘don’t enjoy the taste’ of plant-based meat²

of consumers dislike the "hidden, unhealthy ingredients" in plant-based options³

of consumers say that their reason for not trying plant-based meat is that it’s too processed⁴

What if all you needed to overcome these challenges was inside?

The answers to great taste are inside

Our biosolutions for enzymatically hydrolyzed protein target and break peptide bonds at different points of amino acid chains. That transforms flavor profiles so you can help your customers reduce salt levels and achieve amazing umami flavor.

burger with plant-based meat that have great texture

The answers to high protein are inside

The same enzymatic processes that help you get better flavors from plants can also boost protein levels. By targeting and breaking peptide bonds they can increase protein hydrolysis by up to 50%.

The answers to perfect textures are inside

Plant-based meats like sausages and burger patties often get their texture from hydrocolloids. Our biosolutions can cross-link lysine and glutamine in plant proteins to create an appealing meat-like texture.

The answers to shorter ingredient lists are inside

Consumers want less processed plant-based meats with fewer ingredients. By eliminating the need for carrageenan, konjac, agar, gellan gum and other hydrocolloids, our biosolutions’ cross-linking effect helps you give consumers the shorter ingredient lists they prefer.

Father and daugther checking ingredients list

Discover perfect textures
with Vertera^® ProBite

Vertera^® ProBite helps you achieve an appealing appearance from when your plant-based meat is in the package to when it’s picked up for cooking, and finally eaten.

What’s not to like?

Learn more

Delicious hotdogs with Plant-based sausages

Your partner in the
plant-based space for
today…and tomorrow

For 60 years, we’ve been winning the trust of our partners across the food and beverage industry. We serve dairies, bakeries, breweries, grain and starch plants and – for the last 30 years - plant-based food producers.

But the plant-based space is changing rapidly, and the only certainty about its future is that you’ll need to find answers to ever-more complex questions to succeed.

We can help with high-quality market insights and foresights. And from precision fermentation to functional foods, we have expertise in a range of applications that are highly relevant to the future of alternative proteins. That makes us the right partner to help you find answers for the future of plant-based.

Let’s connect

Looking for answers beyond plant-based meats & culinary?

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Want more answers? Fill out the form and one of our experts will get in touch.

_^Sources

_{^1.Good Food Institute, 2023}

_{^2.Percentage of non-eating respondents. Facing Plant-Based Challenges: Health, Price and Taste, May 2023, © Euromonitor International 2023.}

_{^3.Unmet Needs Discovery Survey, 84.51° Insights, 2023. Kroger/84.51° shopper data. Top 50% spenders of plant-based products (60M households, consumers' ages 25-64)}

_{^4.Good Food Institute, 2023}