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Healthy diets for all within planetary boundaries

The history of DSM is one of transformations and anticipating a changing society. As a science based company we continue to work on innovation that address the needs of customers and the key societal themes. We also work on continuous improvements that enable our customers to provide new offerings that provide increased performance hand in hand with positive health effects, a lower carbon footprint and greater resource efficiency.
Africa Improved Foods

Africa Improved Foods Ltd.

北京快3线路 In 2015, DSM and Africa Improved Foods Ltd. (AIF), a consortium initiated by the Clinton Health Access Initiative including DSM, agreed to invest in a factory to be built in Kigali, Rwanda, to produce fortified foods to fight malnutrition in children and young women. On 31 May 2017, AIF opened its state-of-the-art facility. Its first two products are porridge flours with added milk powder, vitamins, and minerals. The factory employs over 300 staff and also offers 9,000 local farmers a stable, sustainable income for a proportion of their harvest. The factory recently celebrated its first anniversary and will soon have the capacity to feed 2 million people and be able to reduce stunting in Rwanda from 38% to 32% by 2020 - a 6% reduction - bringing hope to tens of thousands of children.

Green Ocean algae-based technology

Algae-based feed technology: Veramaris?

The positive health benefits of the Omega 3 polyunsaturated fatty acids EPA and DHA are widely recognized, especially for cardiovascular health and cognitive development. Salmon is naturally rich in both EPA and DHA and is a major dietary source of these important omega-3 fatty acids. Being nutritionally rich, tasty and easy to prepare has driven up consumer demand for salmon which in turn has fueled the growth of salmon aquaculture. Currently, 17% of all wild-caught fish are used to produce fish oil and fishmeal, with a large proportion of this being used to feed farmed salmon.

DSM's Veramaris? joint venture with Evonik is a disruptive new algae-based technology for producing EPA and DHA for use in fish feed. Currently salmon are fed diets containing wild-caught fish (as fish meal and fish oil), but with natural marine algae as its raw material, Veramaris helps eliminate wild-caught fish from the production process entirely. An affordable solution with cost benefits for feed producers, fish farmers and food retailers alike, Veramaris helps protect marine biodiversity and reduce the environmental impact of fish farming on over-fished wild stocks. To make the equivalent of 1kg of algae-based Veramaris would take 60kg of wild catch.

Animal feed enzyme technology: RONOZYME® ProAct

Animal feed enzyme technology: RONOZYME? ProAct

At DSM we developed highly innovative enzyme technology that improves the digestibility and usability of multiple feed ingredients. With enzymes such as RONOZYME? ProAct, we help reducing the use of finite rock phosphate resources and reducing nitrogen and phosphorus pollution to the environment. Our feed enzyme solutions positively affect the bottom-line, as farmers ‘get more out of less’, a sustainable use of animal feed. We help reduce the reliance on soy and corn, thereby lessening the pressure to grow more of these crops, while enabling a greater use of local feed stock as the enzyme helps animals to digest a larger variety of corn.

Pack-Age®: Increasing sustainability in cheese production

Cheese produced in a more sustainable way: Pack-Age?

Dairy products including cheese are a great source of protein, calcium and other nutrients, and have traditionally been part of peoples’ diets for millennia. Manufacturers and consumers alike are attaching increasing importance to efficient and sustainable cheese and diary production. DSM’s Pack-Age? makes an innovative and valuable contribution in the field of cheese manufacture. Pack-Age is a moisture-permeable, breathable membrane that protects against the growth of mold during natural ripening, thus ensuring the quality and freshness of the cheese that reaches consumers.

Pack-Age also offers great sustainability benefits in the production phase: less cheese is lost during production and higher production can be achieved. The membrane eliminates the need for a traditional crust, hence a portion of the cheese is no longer lost when the crust is removed before the cheese is eaten. Pack-Age also facilitates a more homogeneous drying process, which means that more cheese is produced in the first place. If all naturally ripened Gouda & Parmesan cheeses were ripened with Pack-Age, 3.6 billion fewer liters of milk would be required to produce the same amount of cheese; 200,000 tons less cheese would be wasted; 100,000 tons more cheese would be available for consumption; and there would be €200 million more profit to share throughout the value chain.

Antioxidants (e.g. vitamin C): Reducing food waste

Extending shelf life with antioxidants such as vitamin C

Some 1.3 billion tons of food a year - approximately a third of all that is produced - is never consumed due either to food loss (when food is damaged or spoiled in primary production, harvest, transport, processing, or distribution prior to going on sale) or to food waste (which occurs after the point of purchase, when food is thrown away). This reduces the food available to the world’s population while creating a huge environmental and financial burden by unnecessarily increasing the volumes of waste. In fact, if food waste were a country, it would be the third largest emitter of Global Greenhouse Gas emissions worldwide behind the US and China. Moreover, the direct financial costs of food wastage are substantial and amount to about $1 trillion each year.

With global food consumption expected to grow 70% by 2050, the reduction of food waste is a key challenge. Much of the food currently wasted is thrown away due to spoilage, a deterioration that can be translated by a change in color, texture, smell or taste. Antioxidants - ingredients that retard the oxidation processes which cause food to spoil - are used to extend the shelf life of many foods and beverages and allow consumers to keep their products longer after opening and save money. Moreover, antioxidants, such as vitamins C and E, also have intrinsic nutritional properties and consequent health benefits for consumers.

DSM’s antioxidant solutions are a more natural and scientifically-proven way to effectively reduce spoilage, food waste and the carbon footprint that is linked to it.


Fighting hidden hunger with our Nutrition Improvement Solutions

Over 800 million people today are still chronically undernourished, while over 2 billion suffer from micronutrient deficiencies. Fortifying the diet with essential micronutrients – vitamins and minerals – has proven to provide health benefits for vulnerable populations, improving nutritional status, reducing the incidence of a range of chronic diseases and ensuring proper physical and cognitive development for populations at risks, such as women and children. In 2016, the Copenhagen Consensus calculated that investing in nutrition provides the highest return on investment in the development agenda, delivering a payoff of $16 for each $1 invested.

DSM’s Nutrition Improvement activities provide affordable, accessible, high-quality nutritional products and solutions that address the specific nutritional requirements of a variety of the world’s most at-risk target populations. Amongst these solutions, the fortification of staple foods that form the basis of many local culinary cultures around the world is a well-established and cost-effective way to address micronutrient deficiencies. Easily integrated into traditional diets and eating habits, these are well accepted and have a positive impact on public health. These nutritional solutions also enable population-based interventions to improve vitamin and mineral intakes among entire populations, to counteract the depletion of many staple crops in nutrients due to the carbon dioxide-rich atmosphere and climate change.

More sustainable farming

More sustainable farming through lower methane emissions

As the world’s population continues to grow, so does the demand for food, including beef and dairy. Unfortunately, the cows we raise for this purpose produce significant amounts of methane, a potent greenhouse gas that causes climate change. A single dairy cow generates some 3 tons of CO2e (carbon dioxide equivalent) every year in the form of enteric methane. This process accounts for 4% of all total global greenhouse gas emissions, making it a major contributor to climate change.

Working in intense collaboration with scientists and experts in nutrition, biology, chemistry, engineering and analytics from across the globe, DSM has developed a compound that, when added to dairy cattle feed, reduces methane emissions by 30%. Including this compound in the diet has no adverse effects on animal welfare, feed consumption or performance. Commercial production is planned, and will provide an important opportunity to reduce the environmental footprint of the beef and dairy sector. This unique and highly innovative feed solution from DSM will appeal to consumers who want to enjoy beef and dairy products without placing undue demands on the environment. Which is good news for farmers.

CanolaPRO™: Plant-based protein

Plant-based protein: CanolaPRO?

Protein is an essential macronutrient of any balanced diet and essential for good health. With the rapid growth of the world’s population, the global demand for protein is rapidly increasing. There is heightened interest from consumers for plant-based foods. One plant-based alternative is the relatively unknown canola protein. Made from the by-product of the cold pressing of canola (rapeseed) for the production of canola oil, CanolaPRO? from www.4w1e.cnprises high-quality, nutritious, slightly sweet tasting protein with a low environmental impact. CanolaPRO is a versatile and adaptable solution that can be incorporated in a multitude of foods and beverages to fit their protein content needs such as protein bars, cereals, bakery products, dairy and dessert products, meat analogues, etc.

Taste modulator for healthy and great tasting food and beverages: ModuMax™

Taste modulator for healthy and great tasting food and beverages: ModuMax?

Consumers increasingly look for healthier food and beverage options. Great taste however remains the decisive factor. To create an enjoyable experience, widespread acceptance and repeated purchasing behavior, DSM aims to enable the most healthy and sustainable solutions whilst ensuring  excellent taste.

The versatile taste modulator ModuMax? helps restore a preferred taste profile in healthier food and beverage options such as in reduced fat, reduced sugar, or reduced salt (so-called ‘food-minus’) applications, or in ‘food-plus’ applications with additional ingredients such as extra protein or dietary fibers. It helps satisfy the high taste expectations of consumers while also meeting a growing need for optimized nutritional value from their favorite brands.

ModuMax thus helps food and beverage companies fulfil consumer demand for an ever-wider range of choices in food-minus and food-plus applications, including fast-growing segments such as sports protein drinks, meal replacement shakes, and alternative plant-based milks.

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