The powdered toppings specialist, which is a division of dairy group Campina, first started talking about its new introduction at the FiE trade show in London last autumn.
It had a team of specialists working on perfecting the new topping for 18 months.
According to the company, DP 90's main use is in instant aerated desserts for the consumer markets.
However it can also be used in artisanal ice creams, and in fillings, mousses and decorations for baked products.
Jos Bevers, senior market development manager at DMV, said the ingredient has been trialled already by come customers, who have combined it with cheaper ingredients that are less functional, and found it to provide the expected creaminess and taste.
Since the new topping base contains no hydrogenated vegetable fat (non-HVO), it is bang on the trend for healthier products.
The hydrogenation process which turns liquid oils into solid fats actually creates trans fats, which have been linked to an increased risk of coronary heart disease.
DMV views non-hydrogenated fats as the next step for the industry in making healthier products, following on from significant efforts to reduce and eliminate trans fats.
Bevers stressed the importance of consumer trends in underlying product development for the company.
"The consumer of the future has our full attention," he said.
DMV says it is acting on the shift towards "consumers taking more responsibility for their eating habits and factoring health aspects more heavily into their buying decisions".
In terms of working with its industry customers, DMV's approach is very much hand-in-hand.
It invites them to trial its use at its innovation centre in Wageningen, The Netherlands, called Innovium.
Here, its team can lend advice and share knowledge on best use, and the customers can establish early-on whether they are actually going to be able to work with the ingredient on their own manufacturing premises, without having to make significant changes to their processes.
In terms of the specifications for using the new topping, DMV draws attention to its versatility.
It says it can be used in both acidic environments (like quark mousse) and in pH neutral environments like chocolate mousse.
It is also said to have "excellent whipping properties, smooth texture and superb taste".
In addition, the non-animal and GMO-free provenance of the new ingredient are also attributes said to be in keeping with consumer requirements.
Earlier this year DMV launched a non-hydrogenated foamer ingredient for use in instant cappuccino and hot beverages with a healthier profile, called Aerion Foam 210.