Novonesis launches Vertera Velvet to transform plant-based drinks

Global biosolutions company Novonesis has introduced Vertera® Velvet, a new ingredient developed to tackle two major challenges in plant-based drinks: weak foam performance and curdling when mixed with coffee.

The launch targets manufacturers of oat, soy, pea and blended plant-based beverages – particularly those developing products for the fast-growing coffee segment. According to Novonesis, Vertera Velvet improves foam quality by creating smaller, more uniform bubbles and extends foam stability to better mimic the performance of dairy-based alternatives.

“People expect great taste, barista-style foam, and a smooth texture from their plant-based drinks,” said Birgitte Borch, Head of Plant & Food at Novonesis. “Vertera® Velvet makes it easier than ever to get great taste, high protein, and a velvety texture in a variety of plant-based drinks.”

Targeting key hurdles for formulators

Foam and texture remain key hurdles for formulators in the plant-based drinks sector, particularly in hot beverages. Curdling, caused by protein instability when mixed with acidic coffee, is a common issue that affects appearance and consumer satisfaction. Novonesis claims its new solution reduces curdling and helps maintain a smooth consistency.

Vertera Velvet is formulated to work across multiple plant bases, with oat drinks, currently leading the category in many markets, reportedly showing particularly strong results.

The launch comes amid increasing demand for high-performing, barista-style plant-based drinks that can compete with dairy on texture and functionality. While consumer uptake is strong, product developers have struggled to meet expectations for mouthfeel and coffee compatibility.

“Biosolutions unlock the full potential of plant-based drinks by enhancing taste, texture, and functionality, without adding complexity or compromising on sustainability,” said Borch.

“We help plant-based producers in meeting consumers’ expectations, from protein nutrition to improving foaming and coffee stability.”