Novonesis, a global biosolutions leader, has launched Vertera® Velvet. This new product aims to improve plant-based drinks’ texture and stability. It addresses common challenges faced by producers and consumers.
Many people enjoy plant-based drinks in coffee. However, maintaining stability and smoothness is difficult. Curdling and poor foam quality often occur. Vertera® Velvet helps create drinks with better taste, high protein, and a velvety texture. It is suitable for various plant-based beverages, including pea protein and soy drinks.
The product improves coffee stability by preventing curdling. This ensures a smooth, appealing look and feel in the drink. Foam quality is also crucial. Barista-style foam should have small, uniform bubbles and maintain its shape over time. Vertera® Velvet helps achieve this high-quality foam.
In oat drinks and blends, the product supports the formation of airy, long-lasting foam. The foam’s ideal height, easy pouring, and durability enhance the drinking experience. It makes plant-based drinks more appealing for consumers who value texture and visual appeal.
Novonesis designed Vertera® Velvet to be versatile. It can be used across different plant-based beverage types. The product ensures consistent foam and stability, even in mixed drinks. This helps producers meet consumer expectations for creamy, stable, and visually attractive plant-based options.
By addressing long-standing product stability issues, Vertera® Velvet aims to transform the plant-based drink market. It offers a solution that combines great taste, high protein, and a smooth, velvety texture. The innovation signals a new era for plant-based beverages, making them more enjoyable and reliable for consumers worldwide.
