Novonesis Launches Enzymatic Solution for Better Foam and Protein Solubility in Plant-Based Beverages

Novonesis has launched Vertera® Velvet, an enzymatic solution aimed at improving the quality of plant-based beverages by enhancing foam quality, texture, protein functionality, and coffee stability. The product, developed by the biosolutions company formed from the merger of Novozymes and Chr. Hansen, addresses formulation challenges in the plant-based drinks market, particularly for barista-style beverages. Vertera® Velvet improves foam longevity, prevents curdling and sedimentation, and enhances mouthfeel in products made from pea protein, soy, oat, and their blends.

A key component of Vertera® Velvet is protein deamidase, an enzyme that increases protein solubility without altering taste, resulting in smoother textures, improved emulsification, and better beverage stability. The ingredient is versatile and can be used across various plant-based substrates, offering manufacturers a single solution to address multiple formulation challenges. Novonesis, with annual revenue of around €3.7 billion and a focus on Human Health & Food and Planetary Health, collaborates closely with customers to develop tailored solutions that optimize raw materials and transform products into premium options for the market.