DuPont Nutrition & Biosciences is launching a new stabiliser designed for innovative plant-based and vegan beverages.

Called Grindsted Gellan Veg 200, the ingredient is suitable for a range of plant-sourced raw materials, has “low protein reactivity and high performance across a broad pH range”.

The launch sees DuPont respond to a surge in new vegan product launches in recent years, particularly in the beverage category.

In a DuPont-sponsored study conducted by HealthFocus, 42% of respondents said they prefer more plant-based foods in their daily diet.

“Produced by bacteria during fermentation of renewable, bio-based raw materials, Gellan Veg 200 is a purely natural solution. It provides excellent stability and particle suspension and minimal contribution to mouthfeel,” said Lise Stouby, senior scientist at DuPont Nutrition & Biosciences.

Added directly into the mix, Gellan VEG 200 is said to deliver a stabilising network throughout the shelf life to maintain a homogenous and stable final product.

The release comes weeks after DuPont Nutrition & Biosciences announced the launch of a new egg white replacement system for plant-based meat alternatives.

The Grindsted Plant-Tex range consists of MA1201 for burger patties, MA1301 for cooked sausages and MA1110 for cold cuts.

According to DuPont, a growing change in consumers’ mindsets toward healthier and more sustainable lifestyles is driving purchases of plant-based foods high in protein with meat-like texture, taste and juiciness.

Last month, DuPont announced the creation of DuPont Nutrition & Biosciences, which combines its Nutrition & Health and Industrial Biosciences divisions into one unit.