Taste, Texture & Health Ingredient Systems
dsm-firmenich's TTH division provides integrated ingredient systems combining flavors, textures, and functional nutrition — yeast extracts, hydrocolloids, taste modulators, and fortification ingredients — for food and beverage reformulation.
Overview
The Taste, Texture & Health division combines Firmenich's flavor creation with DSM's food ingredient science: texture solutions (hydrocolloids, starches, emulsifiers), taste modulation (yeast extracts, natural enhancers), and nutritional fortification (vitamins, minerals, bioactives). The integrated approach provides system-level solutions for reformulation — simultaneously addressing taste, texture, and nutrition when reducing sugar, salt, or fat.
Technical specifications
- Flavor: building on Firmenich's creation platform (one of world's largest flavor houses)
- Texture: hydrocolloids, starches, emulsifiers for mouthfeel and stability
- Taste modulation: yeast extracts, natural flavor enhancers, umami and kokumi systems
- Nutrition: vitamin and mineral premixes, bioactive compounds for food fortification
- Reformulation focus: sugar reduction, salt reduction, fat reduction, clean label, plant-based optimization
- Formation: created through 2023 DSM-Firmenich merger and subsequent portfolio restructuring
Technology readiness level
TRL 9 — all component platforms are commercially established; the integrated TTH offering reflects the post-merger portfolio.
About DSM-Firmenich
DSM-Firmenich is a global science company resulting from a merger of DSM (a nutrition and materials leader) and Firmenich (a flavors and fragrance leader). In animal nutrition, DSM-Firmenich develops additives and solutions to improve feed efficiency and sustainability.
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