dsm-firmenich embeds taste masking directly into pea protein TVPs to eliminate plant off-notes at source
dsm-firmenich has launched two new textured vegetable proteins (TVPs) that integrate precision flavour modulation technology directly into the extrusion process – a technical approach designed to strip out the bitter, beany, and earthy off-notes that continue to dog plant-based meat development.
What’s new in the Vertis TVP range
The Vertis™ TVP P55m and P65m variants – containing 55% and 65% protein respectively – incorporate the company’s proprietary ModulaSENSE® masker during extrusion rather than as a downstream corrective measure. The masker works at a molecular level using receptor-based discovery technology, selectively targeting the sensory receptors responsible for pea, beany, earthy, and cereal off-notes.
The practical implication for formulators is a reduction in the number of additional masking systems required, with the potential to simplify recipes and lower formulation costs. Both variants are produced at dsm-firmenich’s facility in Tau, Norway, where pea protein processing and flavour technology sit under one roof – an integration the company says enables tighter control over the finished ingredient profile.
The technical case for in-process masking
Embedding flavour modulation at the extrusion stage represents a meaningful shift from conventional approaches, where off-note management is typically addressed later in product development. By addressing undesirable flavour compounds during texturisation, the new TVPs arrive at the formulation bench with what dsm-firmenich describes as a “naturally neutral flavour profile” – a cleaner starting point for seasoning and flavour layering.
Both P55m and P65m are supplied in a minced format suitable for burgers, nuggets, sausages, meatballs, and hybrid minced meat applications. The proteins offer high water-binding performance to support structure and juiciness, and their pale yellow colour is reported to integrate readily into both plant-based and conventional meat matrices.
Taste as the primary technical hurdle
The launch is positioned against persistent consumer dissatisfaction with plant-based product taste. According to data cited by dsm-firmenich, nearly nine in ten consumers rank taste as the primary purchase driver for plant-based products, yet 71% of those dissatisfied with current meat alternatives identify taste as still needing improvement.
Marco Iacoviello, Vice President for dsm-firmenich’s Plant-Based Platform, said: “Consumers are clear: taste comes first, and compromise is no longer acceptable. By uniting advanced protein texturization with precision flavour modulation, we’re helping manufacturers deliver on that expectation, starting with a cleaner, consistent, and more neutral base ingredient that supports both great taste and formulation efficiency.”
Sustainability and clean-label credentials
The Norwegian production site uses pea protein free from major allergens, and dsm-firmenich has documented carbon footprint data for the ingredients – a feature intended to support manufacturers integrating sustainability metrics into clean-label product development strategies.
The ModulaSENSE platform has previously been applied to Vertis™ CanolaPRO® in high-protein beverage and bar formats. Its application to TVPs marks an extension of the technology into solid texture categories.
- For more information, visit: dsm-firmenich.com
