dsm-firmenich has recently launched Vertis™ Textured Vegetable Proteins (TVPs) with ModulaSENSE®, a next-generation pea protein solution to tackle one of the most persistent challenges in alternative proteins – unwanted flavor off-notes.
The new Vertis™ TVP P55m and P65m variants—containing 55% and 65% protein respectively—deliver a naturally neutral flavor profile through the addition of dsm-firmenich’s precision ModulaSENSE® masker. Directly integrated into the extrusion process, the masker reduces bitterness and characteristic pea, beany, earthy, and cereal notes. This provides a clean foundation for product development, reducing the reliance and cost of using additional masking systems, while helping to simplify formulations and recipe complexities.
The launch comes at a critical moment for the plant-based sector. Once considered a niche dietary preference, the plant-based sector is maturing, with more consumers now looking for products that provide high-quality protein and real performance benefits—without compromising on taste and texture. Taste remains the primary driver, with nearly 9 in 10 consumers prioritizing it.[1] Yet among those dissatisfied with current meat alternatives, 71% say taste still needs improvement.[2]
In addition, affordability, cleaner labels, and substantiated sustainability claims are increasingly influencing reformulation strategies across both plant-based and hybrid applications. For manufacturers, the challenge is no longer just improving taste but also simplifying recipes, controlling costs, and demonstrating environmental responsibility.
Vertis™ TVPs with ModulaSENSE® integrate two core dsm-firmenich strengths: advanced plant protein texturization and receptor-based flavor modulation technology. The precision masker, developed using receptor-based discovery technology, specifically targets plant-protein off-notes at a molecular level. By embedding this functionality during extrusion, the new TVPs minimize the need for processing adjustments, downstream flavor correction and additional masking systems, helping to reduce overall recipe complexity and cost.
Currently, Vertis™ TVP P55m and Vertis™ TVP P65m are both available in a minced format suitable for burgers, nuggets, sausages, meatballs, and hybrid minced meat concepts. They combine high protein content with excellent hydration and water-binding performance, supporting structure and juiciness in finished applications. Their pale yellow color also integrates naturally into both meat and plant-based matrices.
Meanwhile, dsm-firmenich brings together in-house expertise in both pea protein and flavor innovation under one roof at its production site in Tau, Norway, enabling a fully integrated approach to product development. This European-based production, using pea protein free from major allergens, alongside documented carbon footprint data, enables manufacturers to integrate sustainability metrics into their clean-label product development strategies.
Vertis™ Textured Vegetable Proteins with ModulaSENSE® reinforces dsm-firmenich’s commitment to the protein transition by advancing a more integrated model of plant-based innovation that balances taste, texture, nutritional value, and sustainability in a single solution.
Swiss-based dsm-firmenich, an innovator in nutrition, health, and beauty, has operations in more than 60 countries with an annual revenue exceeding €12 billion (US$13.95 billion).
[1] What’s next for the plant-based protein market?, 2025, FMCG gurus.
[2] Meat & Plant Protein Trends, 2025, FMCG gurus.
