dsm-firmenich’s Vertis TVP solves plant-based meat off-notes
Double cheeseburger - hybrid beef made with Vertis TVP.
dsm-firmenich has announced a significant advancement in plant-based and hybrid meat formulation with the launch of Vertis textured vegetable proteins (TVPs) with ModulaSENSE.
The new solution is specifically designed to eliminate the persistent beany and bitter off-notes that have long hindered consumer acceptance of pea-based meat alternatives.
The launch introduces two specific variants — Vertis TVP P55m (55% protein) and P65m (65% protein) — delivered in a minced format suitable for burgers, nuggets, sausages, and meatballs.
The standout feature of this release is the integration of ModulaSENSE, a receptor-based flavour modulation technology, directly into the extrusion process. Rather than requiring manufacturers to add secondary masking agents downstream, dsm-firmenich embeds the masker into the protein structure itself.
This precision technology targets plant-protein off-notes at a molecular level, neutralising bitterness and characteristic earthy or cereal notes. For manufacturers, this integrated approach offers three distinct advantages:
- Reduced complexity: simplifies formulations by removing the need for additional masking systems.
- Cost control: minimises the reliance on expensive flavour correction additives.
- Clean label support: streamlines the ingredient deck, responding to mounting consumer pressure for transparency.
The plant-based sector is reaching a critical maturity point where novelty is no longer enough to drive repeat purchases. Recent data indicates that while nine in ten consumers prioritise taste, 71% of those dissatisfied with current meat alternatives cite taste as the primary area needing improvement.
“The future of plant-based innovation depends on closing the gap between expectation and experience,” says Marco Iacoviello, vice president for dsm-firmenich’s plant-based platform. “By uniting advanced protein texturisation with precision flavour modulation, we’re helping manufacturers deliver on that expectation, starting with a cleaner, consistent, and more neutral base ingredient.”
Beyond flavour, the Vertis TVP range is engineered for high-performance texture. The minced format boasts excellent hydration and water-binding properties, which are essential for maintaining structure and juiciness in both 100% plant-based and hybrid meat applications. Its pale yellow colour is designed to integrate naturally into meat matrices without the need for heavy colour correction.
Produced at dsm-firmenich’s site in Tau, Norway, the pea protein is free from major allergens and comes with documented carbon footprint data. This allows manufacturers to substantiate sustainability claims.
By housing both protein texturisation and flavour innovation under one roof, dsm-firmenich is advocating for a more integrated model of innovation. This follows the successful application of ModulaSENSE in high-protein beverages, signalling a broader scale-up of precision modulation across the entire Vertis portfolio.
