Why plant-based dairy is just getting started

It’s early in the morning. The scent of freshly brewed coffee fills the air. You reach for your favorite mug and pour over a steaming oat, soy, or almond drink. 

The ritual feels the same. Comforting. Familiar. Yet every sip tells a bigger story: one about what we eat and drink, the ways we nourish ourselves, and the impact we have on the planet.

A shift in taste and mindset 

Around the world, more and more people are reaching for plant-based options:

• 61% of people say they reach for more plant-based products than they did just two years ago1, a shift that’s reshaping breakfast tables, coffee shops and supermarket shelves 

• 1 in 3 now see plant-based alternatives as complementary to dairy products, and “an opportunity to try something new”¹ 

This growing curiosity is especially visible in the rapidly evolving world of plant-based drinks: from oat lattes to almond-based blends. But creating a drink that delivers a rich, satisfying experience? That's where dsm-firmenich comes in.

From concept to cup

Step into dsm-firmenich, and you’ll find scientists, flavorists, application experts, and food technicians working together, and with brands and baristas, to reimagine what plant-based drinks can be from your breakfast cereal to your mid-day coffee. 

In our application kitchens, our experts run through dozens of trials: fine-tuning enzymes, adjusting protein structures, and balancing flavor profiles.

In practice, this can mean making coffee… a lot of coffee. Simulating real life scenarios to test how each formulation behaves when steamed, poured, or paired with different flavors. 

Developing barista-grade plant-based milk is demanding. The milk might look perfect in the cup, yet when it’s steamed for a latte, the foam could fall apart, or the texture may separate. You’ve got to balance multiple sensory dimensions: taste, texture, foam stability, and heat behavior. 

So, we taste, tweak and test again – fine tuning the foam structure, temperature response, and more, until each product behaves just right in the cup. 

The key lies in achieving the right foam volume, microbubble quality, and foam stability over time. Even if we get a good foam, not all foams are created equal. If it’s dry or soapy – think dishwashing liquid – it simply won’t deliver the silky texture needed for a proper cappuccino or latte art.

So yes, sometimes this means sipping a coffee, or two, or ten. Or pouring a dozen prototypes down the drain before getting it right. 

In a recent project, over the course of six months, nearly half of the trials didn’t make it past the testing phase, and some were never tasted altogether, due to the poor stability or texture. 

The worst outcomes? Curdled samples with lumpy textures, no foam at all, or bubbles so large they vanished within seconds. These are the kinds of challenges our teams tackle daily to ensure every cup meets the highest standards. 

The plants behind the drinks? Think earthy faba beans, nutty oats, or smooth soy, each with its own flavor fingerprint and challenges when worked with.

Progress in every sip? We’ve got you.  

Our dairy alternative toolbox takes a 360-degree approach to plant-based dairy: from taste and texture to nutrition and sustainability, our solutions cover it all. And with a clear view of how each element interacts, we can help our customers create plant-based products that are healthier, more delicious and better for people and the planet.

Take your favorite plant-based cappuccino at a local café, for example. Behind that perfect foam is a careful blend of science and innovation. Let’s see what it takes to create the perfect drink:

• Delvo® Plant enzymes create the right base for the drink working hand in hand with the sweetness profile and our sugar reduction solutions, enhancing texture and richness
• Our Gellaneer® solutions ensure a stable base and the perfect foam: creaminess, stability and bubble size
• Our flavors mask off-notes during heating and deliver a velvety taste profile, while also offering a spark of creativity, with options like pumpkin spice, salted caramel, roasted coffee notes and more
• Essential nutrients like calcium and vitamins B2, B12, and D round out the cup, making it nutritious as well as delicious

A small change in texture can shift the entire flavor perception, so it's this level of detail that transforms a good drink into a great one.

Beyond the cup

The work doesn't stop at lattes. dsm-firmenich's plant-based capabilities extend to snacks, yoghurts and much more, helping brands meet growing consumer demand of sustainable, nutritious, and flavorful options.

With our passionate teams and plant-based capabilities, we’re helping you have the best start to your day. Behind every rich latte or comforting hot chocolate is a combination of science, creativity, and care, ensuring taste, texture, and health go hand in hand.

And with our solutions, lattes don’t just foam right, they deliver the texture, stability, and great taste baristas and coffee lovers crave. And hot chocolate? Just as rich, smooth, and satisfying.

Bringing progress to life shouldn’t come at the cost of your daily routine. And with the right science, it doesn’t have to.

Learn more about dairy alternatives at dsm-firmenich, here.

¹ Plant-based: much more than a substitute