dsm-firmenich has unveiled an important breakthrough in the development of plant-based and hybrid meat products with the introduction of Vertis textured vegetable proteins (TVPs) featuring ModulaSENSE.
This innovative solution targets the longstanding issues of beany and bitter off-flavors that have been barriers to the consumer acceptance of pea protein-based meat alternatives.
The launch includes two distinct variants — Vertis TVP P55m (with 55% protein) and P65m (with 65% protein) — provided in a ground format ideal for products like burgers, nuggets, sausages, and meatballs.
A key highlight of this release is the incorporation of ModulaSENSE, a technology that modulates flavor on a receptor level, directly into the extrusion process. This means manufacturers no longer need to apply secondary masking agents during later stages; instead, dsm-firmenich integrates the masker within the protein structure.
This advanced technology specifically targets plant protein off-flavors at a molecular level, effectively neutralizing bitterness as well as earthy or cereal notes. Manufacturers benefit from this integrated approach in three key ways:
- Simplified formulations: reduces complexity by eliminating the need for additional masking systems.
- Cost efficiency: decreases dependence on costly flavor correction additives.
- Clean label enhancement: streamlines the ingredient list, aligning with growing consumer demands for transparency.
The plant-based market is reaching a pivotal moment where mere novelty no longer ensures repeat purchases. Recent findings show that while 90% of consumers value taste, 71% of those dissatisfied with existing meat alternatives indicate taste as the foremost area for improvement.
“The future of plant-based innovation hinges on bridging the divide between consumer expectations and actual experiences,” remarks Marco Iacoviello, vice president of dsm-firmenich’s plant-based platform. “By combining cutting-edge protein texturization with precise flavor modulation, we empower manufacturers to meet those expectations, starting with a cleaner, consistent, and more neutral base ingredient.”
In addition to flavor enhancement, the Vertis TVP line is designed for superior texture performance. Its minced format offers outstanding hydration and water retention properties, crucial for preserving both structure and juiciness in fully plant-based and hybrid meat products. Its light yellow hue is intended to blend seamlessly into meat matrices, minimizing the need for significant color adjustments.
Produced at dsm-firmenich’s facility in Tau, Norway, this pea protein is free from major allergens and includes transparency through documented carbon footprint data, enabling manufacturers to back their sustainability claims.
By merging protein texturization and flavor innovation within a single framework, dsm-firmenich champions a more cohesive model of innovation. This follows the effective use of ModulaSENSE in high-protein beverages, highlighting a broader implementation of precision modulation across the entire Vertis collection.
