Novonesis Vertera® Velvet Improves Texture and More
Michael Hemsworth — May 26, 2025 — Lifestyle
References: novonesis & vegconomist
Novonesis Vertera® Velvet has been announced by the company as an enzyme-based ingredient for plant-based beverages as a way to optimize texture, foam quality, protein functionality and more. The ingredient includes the deamidase protein that converts protein-bound glutaminte to glutamic acid without causing degradation to the protein structure. This helps to increase the protein solubility for a smoother texture alongside improved emulsification and better overall beverage stability, without altering the flavor profile.
Head of Plant & Food Birgitte Borch spoke on the Novonesis Vertera® Velvet ingredient saying, "Biosolutions unlock the full potential of plant-based drinks by enhancing taste, texture, and functionality, without adding complexity or compromising on sustainability. We help plant-based producers in meeting consumers’ expectations, from protein nutrition to improving foaming and coffee stability.”
Image Credit: Novonesis
Head of Plant & Food Birgitte Borch spoke on the Novonesis Vertera® Velvet ingredient saying, "Biosolutions unlock the full potential of plant-based drinks by enhancing taste, texture, and functionality, without adding complexity or compromising on sustainability. We help plant-based producers in meeting consumers’ expectations, from protein nutrition to improving foaming and coffee stability.”
Image Credit: Novonesis
Trend Themes
-
Enhanced Plant-based Beverages — The use of enzymatic solutions like Novonesis Vertera® Velvet augments plant-based drinks by improving texture and stability, responding to consumer demand for higher-quality alternatives.
-
Protein Solubility Innovation — Advancements in deamidase protein technology enhance protein solubility, offering smoother textures and better emulsification in plant-based beverages without compromising taste.
-
Functional Beverage Ingredients — The integration of multifunctional ingredients that improve foam quality and protein functionality represents a significant evolution in the plant-based beverage market.
Industry Implications
-
Plant-based Beverage Production — The development of enzyme-based solutions that enhance both texture and protein stability is reshaping the production processes within the plant-based beverage industry.
-
Food Technology — Innovations in enzyme-based additives for optimizing the sensory and functional properties of plant-based foods are driving forward food technology advancements.
-
Sustainable Food Ingredients — Enzymatic biosolutions that improve the quality of plant-based products without altering their natural flavor contribute to the sustainable food ingredients sector, supporting ecological and consumer needs.
7.4
Score
Popularity
Activity
Freshness
