dsm-firmenich launches Vertis TVPs with ModulaSENSE to tackle plant-based off-notes at source

dsm-firmenich has launched a new range of textured vegetable proteins under its Vertis portfolio, combining pea protein texturization with integrated taste modulation technology to address persistent flavor challenges in plant-based and hybrid meat products.

• dsm-firmenich has introduced Vertis TVP P55m and P65m, containing 55% and 65% protein, with integrated ModulaSENSE technology to reduce plant-based off-notes during extrusion.
• The ingredients have targeted bitterness and beany, earthy and cereal notes, aiming to simplify formulations and reduce reliance on additional masking systems.
• The launch has responded to consumer demand for improved taste, with 71% of dissatisfied consumers reporting that plant-based alternatives still need flavor improvement.

The new ingredients, Vertis TVP P55m and P65m, have been developed with a built-in masking system designed to reduce bitterness and characteristic pea-related off-notes. The technology has been incorporated directly into the extrusion process, allowing manufacturers to start with a more neutral base ingredient rather than correcting flavor later in formulation.

This approach has focused on one of the most widely cited barriers to plant-based adoption. While the category has matured beyond its early niche positioning, taste has remained the dominant factor in consumer decision-making. Data referenced by the company showed that nearly nine in 10 consumers prioritized taste when choosing plant-based products, while 71% of those dissatisfied with current offerings believed flavor still needed improvement.

At the same time, manufacturers have faced increasing pressure to balance sensory performance with cost, ingredient simplicity and sustainability. Reformulation strategies have shifted toward reducing complexity and improving label clarity, while maintaining competitive pricing and measurable environmental credentials.

The Vertis TVPs have been developed as a response to these overlapping demands. By embedding ModulaSENSE into the protein matrix during production, the ingredients have reduced the need for additional masking systems and post-processing adjustments. This has allowed manufacturers to streamline recipes while maintaining control over flavor performance.

The ModulaSENSE system itself has been developed using receptor-based discovery technology, targeting off-notes at a molecular level. Rather than layering flavors to cover undesirable notes, the approach has aimed to prevent their perception in the first place.

Both new variants have been produced in a minced format suitable for a range of applications, including burgers, nuggets, sausages, meatballs and hybrid meat products. The ingredients have combined high protein content with hydration and water-binding functionality, supporting texture and juiciness in finished products. Their pale yellow color has also allowed for easier integration into both plant-based and meat-containing formulations.

Production has taken place at dsm-firmenich’s site in Tau, Norway, where the company has brought together its expertise in plant protein and flavor systems. The ingredients have been made using pea protein free from major allergens, alongside documented carbon footprint data intended to support sustainability claims.

The launch has built on earlier applications of ModulaSENSE within the company’s Vertis portfolio, including its use with CanolaPRO in high-protein beverages and bars. Extending the technology into textured vegetable proteins has marked a further step in scaling the platform across different product formats.

Marco Iacoviello, Vice President for dsm-firmenich’s Plant-Based Platform, said: “The future of plant-based innovation depends on closing the gap between expectation and experience. Consumers are clear: taste comes first, and compromise is no longer acceptable.”

He added that combining texturization with flavor modulation had been central to the company’s approach. “By uniting advanced protein texturization with precision flavor 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.”

The company has positioned the new ingredients as part of a broader shift toward integrated solutions in plant-based product development, where multiple functional challenges are addressed within a single ingredient system rather than through layered additions.

Iacoviello said this approach would support both performance and scalability. “This approach enables plant-based and hybrid products to compete confidently on shelf, and is scalable to higher protein formats as the category continues to evolve.”

As the plant-based sector has moved into a more competitive phase, the emphasis has shifted from novelty to product quality and repeat purchase. Ingredients that address taste at the source, while reducing formulation complexity, have become increasingly important for manufacturers seeking to improve product consistency and cost efficiency.

With Vertis TVPs incorporating ModulaSENSE, dsm-firmenich has sought to align its protein and flavor capabilities into a single development pathway, reflecting the growing convergence of disciplines within alternative protein innovation.