Novonesis targets protein-packed plant-based yogurts with Vertera biosolutions

Novonesis is aiming to establish itself at the forefront of the fast-growing market for high-protein plant-based dairy products with the expansion of its Vertera plant-based biosolutions. One year after the merger of Novozymes and Chr. Hansen, the newly unified company is leveraging its combined expertise to help manufacturers overcome some of the key formulation challenges in producing protein-rich plant-based yogurts, or 'vegurts'.

According to Novonesis, global demand for high-protein foods continues to climb. The company cites data indicating that 62% of consumers worldwide now view protein content as a key factor in purchasing decisions. Within the plant-based yogurt space, the high-protein trend is even more pronounced, with 15% of new vegurt launches in late 2024 making high-protein claims. In Europe, such claims outpaced others – including vitamin fortification and low-fat labeling – making “high/added protein” the most popular feature in new product development in this category last year.

Despite strong consumer demand, adding protein to plant-based yogurts presents technical challenges. Higher protein concentrations often result in dense or uneven textures and can impair processing performance. In addition, common plant proteins such as those derived from legumes tend to introduce off-notes, including the undesirable “beany” flavors that have long hindered broader adoption.

Novonesis believes its Vertera line offers a solution. “We’re able to unlock the potential of plant-based dairy products across the entire value chain by bringing together our Vertera Smooth and Culture Kit solutions,” said Birgitte Borch, Head of Plant & Food at Novonesis. “Vertera Smooth improves texture, making products visually appealing and easier to handle during production. Meanwhile, Vertera Culture Kit cultures cut down the green, beany notes and bring more dairy-like flavors to plant-based recipes. Together, they offer customers a way to meet the demand for high-protein vegurts without compromising taste or mouthfeel.”

The Vertera Smooth system is designed to address the physical issues caused by protein enrichment, allowing manufacturers to maintain appealing textures without resorting to excessive stabilizers or additives. At the same time, the Vertera® Culture Kit brings flavor-enhancing capabilities, helping producers craft a more traditional dairy taste profile – a key expectation among flexitarian consumers who are driving much of the category’s growth.

What sets Novonesis apart, Borch added, is its ability to support plant-based dairy producers through every stage of development – from protein extraction and beverage formulation to fermentation and final product refinement. “It’s a prime example of how we are delivering real value for our customers and reaping the benefits of our combined biosolutions competencies,” she said. “This is evident through our unified, Vertera plant-based innovations.”

The announcement comes at a time when brands are under pressure to differentiate in a competitive plant-based dairy market. As protein levels become a defining feature, the need for solutions that can deliver both nutritional content and a familiar sensory experience is becoming more urgent.

With its Vertera platform, Novonesis is positioning itself as a key partner to manufacturers aiming to stay ahead of the curve. By integrating capabilities from both its predecessor companies – Chr. Hansen’s expertise in cultures and fermentation, and Novozymes’ leadership in enzymes and food processing – the company is now offering end-to-end support for customers navigating the complex shift toward higher-protein plant-based products.

As the market for plant-based yogurts continues to evolve, Novonesis’ biosolutions could help bridge the gap between functional formulation and consumer expectations, ensuring that the next generation of vegurts delivers not just on protein content, but on taste and texture as well.