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Biotech company Novonesis has unveiled Vertera Velvet, an ingredient solution aiming to improve foam, texture and stability in plant-based beverages.

While consumers expect high-quality taste and texture and barista-style foam from their plant-based milk alternatives, achieving this can be complex – and stability issues can arise when mixing these with coffee, Novonesis said.

Vertera Velvet has been developed with an aim of addressing these challenges, making it easier for producers to achieve great taste, high protein content and a velvety texture in a variety of plant-based drinks.

For drinks based on pea, soya or blends of different plant-based proteins, the solution can help manufacturers to create drinks that offer ‘excellent’ stability in coffee without the unpleasant look and feel of curdling, the company said in a statement announcing the launch.

Additionally, it can help to achieve high-quality foam that stands up over time, with small, uniform bubbles, in oat-based drinks as well as drinks based on plant protein blends. This enables an airy texture, visual appeal and a smooth feel.

Birgitte Borch, head of plant and food at Novonesis, said: “Biosolutions unlock the full potential of plant-based drinks by enhancing taste, texture and functionality, without adding complexity or compromising on sustainability. We help plant-based producers in meeting consumers’ expectations, from protein nutrition to improving foaming and coffee stability.”