Biotech firm Novonesis has launched Vertera Velvet, an ingredient solution designed to enhance foam, texture, and stability in plant-based drinks.
While consumers want quality taste and texture and barista-style foam from their plant milk alternatives, making this is tricky – and stability problems can occur when these are combined with coffee, according to Novonesis.
Vertera Velvet has been engineered with a purpose of overcoming these challenges, and it becomes more convenient for the producers to deliver excellent taste, high protein value and creamy texture in a range of plant-based beverages.
As per coherent market insights, plant-based milk industry is expected to increase at 7.4% CAGR from 2025-2032. The current market is USD 21.35 Bn in 2025 and will be approximately USD 35.22 Bn in 2032. The market size is fueled by increasing awareness of health among consumers and increasing lactose intolerance.
For pea, soya and combinations of alternative plant-based protein beverages, the solution can assist manufacturers with the formulation of beverages that provide 'excellent' stability in coffee without the undesirable appearance and mouthfeel of curdling, according to the company in a statement issued on the launch.
Also, it has the ability to produce high-quality foam that does not degrade over time, with uniform tiny bubbles, in oat beverages as well as beverages from blends of plant proteins. This provides a light mouthfeel, visual appeal, and smoothness.
Birgitte Borch, plant and food manager at Novonesis, added: "Biosolutions unlock the full potential of plant-based beverages by improving taste, texture, and functionality, without adding complexity or sacrificing sustainability. We assist plant-based manufacturers in satisfying consumers' demands, ranging from protein nutrition to enhancing foaming and coffee stability."
Source:
Ecommerce PLatform: FOODBEV MEDIA Ltd.
Company: Novonesi