dsm-firmenich, innovators in nutrition, health, and beauty, launches Vertis Textured Vegetable Proteins (TVPs) with ModulaSENSE, a next-generation pea protein solution designed to address one of the most persistent challenges in plant-based and hybrid meat development: 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.

Responding to evolving consumer expectations

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.

For plant-based purchase decisions, taste remains the primary driver, with nearly nine in ten consumers prioritizing it.[1] Yet among those dissatisfied with current meat alternatives, 71% say taste still needs improvement.[2]

At the same time, pressure is mounting beyond sensory performance. 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 doing so while simplifying recipes, controlling costs, and demonstrating environmental responsibility.

Two innovation pathways, one integrated solution

Responding to these pressures, 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.

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.

Uniquely, 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.

Enabling the next phase of plant-based growth

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. 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. 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.”

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.

Building on the successful application of ModulaSENSE technology with Vertis CanolaPRO in high-protein beverage and bar formats, its expansion into textured vegetable proteins marks the next step in scaling this precision flavor modulation platform across the Vertis portfolio.