dsm-firmenich Launches Next-gen Pea Protein Solutions to Tackle Plant-based Taste Challenges
dsm-firmenich has introduced a new range of textured vegetable proteins (TVPs) combining pea protein with integrated taste modulation technology, targeting persistent flavour challenges in plant-based and hybrid meat applications.
The new Vertis TVP P55m and P65m variants, containing 55% and 65% protein respectively, are designed to deliver a more neutral flavour profile by reducing typical off-notes associated with pea protein, including bitter, beany and earthy tones. The company integrates its ModulaSENSE taste modulation technology directly into the extrusion process, enabling flavour correction at an early stage of production.
According to dsm-firmenich, embedding the masking functionality during processing reduces the need for additional flavour systems, helping manufacturers simplify formulations and lower ingredient costs.
The launch comes as the plant-based category faces increasing scrutiny from consumers. While demand remains strong, taste continues to be a key barrier to repeat purchases, with a significant share of consumers reporting dissatisfaction with current meat alternatives. At the same time, manufacturers are under pressure to deliver cleaner labels, competitive pricing and measurable sustainability benefits.
The new TVPs are offered in a minced format suitable for applications such as burgers, nuggets, sausages and hybrid meat products. In addition to flavour improvements, the ingredients are designed to support texture and juiciness through enhanced hydration and water-binding properties.
Production is based in Europe, with pea protein sourced free from major allergens and supported by carbon footprint data, allowing manufacturers to incorporate sustainability metrics into product development.
dsm-firmenich said the launch reflects a more integrated approach to plant-based innovation, combining protein texturisation and flavour modulation technologies to improve product performance while maintaining formulation efficiency.
The development also marks the expansion of the company’s taste modulation platform into textured proteins, following earlier applications in high-protein beverages and bars.