Which role can biotech innovation play to develop and implement sustainable solutions for the food industry? Marcus Reimers, CTO of DSM, explains in an interview.
DSM regards biotechnology as a key enabler to develop more sustainable products, processes and solutions for the agriculture & food sector that are safe, healthy and scalable. We spoke with DSM Chief Technology Officer, Marcus Remmers, about the developments in the field of alternative proteins, the need for more collaboration and open innovation, and DSM’s biotechnology activities in Austria, this year’s EFIB host country.
Which role can biotechnology innovation play today and in the future to develop and implement sustainable solutions for the agriculture and food industry?
Our society is crying out for change. We need to reduce our dependence on fossil fuels, move away from linear models toward more circular, bio-based ways of living, and develop more efficient and sustainable food systems. Biotechnology is a key enabler as we work towards these challenges – as biotechnology can support the development of sustainable and bio-based products, processes and solutions for the agriculture & food sector that are safe, healthy and scalable.
A few examples of how DSM, together with its partners, is already using their scientific know-how and innovation power to address some of these challenges:
- DSM and Cargill found a way to develop a zero-calorie sweetener derived from Stevia plants, as alternative for sugar – helping to fight obesity. Using modified yeast over the cultivation of stevia plants saves farmland and water, while the production process is more efficient, easier to scale-up, and the quality is consistent.
- DSM and Evonik started a JV to produce omega-3 fatty acids from marine-microalgae with the help of biotechnology. One kilo of omega-3 oil from microalgae saves 60 kilos of wild-caught fish – helping to protect marine habitats and biodiversity.
Which potential do you see for DSM in current trends such as alternative proteins?
The market for plant-based, vegetarian and vegan options is booming. Increasing numbers of consumers are adopting a ‘flexitarian’ approach to mealtimes, prompted by among other things, health and well-being, and environmental considerations. They look to add tasty plant-based alternatives alongside traditional meat and dairy choices. As alternatives become mainstream, consumer expectations become more sophisticated.
Crafting a winning recipe for meat or dairy alternatives poses food & beverage producers with a complex challenge. They need to deliver the taste and flavor, and texture and mouthfeel consumers demand, while at the same time providing an appealing nutritional profile, and keeping salt, sugar and gluten levels manageable. Meanwhile, they aim to use sustainably-produced ingredients and processes. Alongside the culinary art of the chef, this calls for a scientific understanding of the options available.
DSM offers a unique breadth of solutions to help F&B companies tackle these challenges and delight consumers. From umami-packed savory taste ingredients, through fermentation-derived and naturally extracted gelling and texturizing ingredients, across efficiency-boosting enzymes, to vitamins, nutritional lipids and other essential micronutrients, and high-end plant proteins.
+++ more Q&A at the EFIB website +++
Read the further Q&A on the strategy DSM is pursuing with regard to start-up collaboration or other strategic partners in the field of industrial biotechnology and the bioeconomy and the specific link to Austrian partners and locations here on the EFIB website.