Novonesis launches Vertera Velvet to improve foam, texture and stability in plant-based drinks

Novonesis has introduced Vertera Velvet, a new biosolution designed to improve the quality and consistency of plant-based drinks. Launched in recent weeks, the innovation focuses on delivering barista-style foam, enhanced texture and greater coffee stability – features that have often proved difficult to achieve in dairy-free beverages.

The product is aimed at producers of oat, soy, pea and blended plant-based drinks who are looking to improve functionality without compromising on taste or sustainability. Vertera Velvet helps maintain smoothness in coffee applications, reduces curdling, and enables long-lasting foam with an appealing texture, addressing several key frustrations for both consumers and manufacturers.

“Biosolutions unlock the full potential of plant-based drinks by enhancing taste, texture, and functionality, without adding complexity or compromising on sustainability,” said Birgitte Borch, Head of Plant & Food at Novonesis. “We help plant-based producers in meeting consumers’ expectations, from protein nutrition to improving foaming and coffee stability. Through close collaboration with our customers, we develop tailored solutions that make the most out of raw materials and allow them to transform their products into premium options for the broad market.”

As demand for dairy alternatives grows, consumer expectations have shifted beyond basic substitutes toward more premium experiences. Coffee compatibility is a key part of this. Many consumers first try plant-based milk in coffee, where poor stability and texture are most visible. Plant-based proteins such as soy and pea can separate when mixed with hot acidic coffee, creating a curdled appearance and gritty mouthfeel.

Vertera Velvet is formulated to reduce these effects, helping drinks maintain visual appeal and texture even when heated or mixed with coffee. It also supports the integration of higher protein levels without compromising the product’s consistency, allowing manufacturers to deliver on nutrition targets alongside sensory performance.

Foam is another area where plant-based drinks have struggled to compete with dairy. Achieving café-quality foam requires uniform bubble size, good height, pourability and a structure that holds up over time. Novonesis says Vertera Velvet enables small, stable bubbles and a smooth finish in oat and blended drinks, offering a foam profile closer to traditional milk. This is particularly valuable for foodservice and barista-focused formats, where visual quality and pour control are essential.

The solution is intended to work across a range of plant-based formats, making it suitable for companies using multiple protein sources or developing hybrid beverages. It also aligns with the industry’s push toward cleaner labels and more efficient production processes.

Novonesis positions Vertera Velvet as a natural extension of its broader biosolutions portfolio, which is focused on helping food manufacturers get more from their existing raw materials through enzymatic and microbial tools. By improving texture and stability through biology rather than additives, the company aims to support both product performance and sustainability.

The launch reflects an increasing emphasis on formulation precision within the plant-based beverage category. As consumers expect more from dairy alternatives, producers are seeking technical solutions that not only improve flavor and appearance but also solve practical challenges such as separation, sedimentation and foam collapse. Vertera Velvet addresses these through functional improvements that work during production and in the final cup.

By focusing on the intersection of performance and natural formulation, Vertera Velvet represents a targeted response to evolving consumer demands in the plant-based drinks space – particularly for brands looking to compete in the increasingly crowded barista and high-protein beverage segments.