DSM-Firmenich has expanded its plant-based protein portfolio with the launch of next-generation Vertis Textured Vegetable Proteins (TVPs) featuring integrated ModulaSENSE taste modulation technology.

Unveiled on 8 April, the new Vertis TVP P55m and P65m variants are pea protein-based ingredients containing 55% and 65% protein, respectively.

Designed for plant-based and hybrid meat applications, the products deliver a more neutral flavour profile by incorporating DSM-Firmenich’s ModulaSENSE precision masking technology directly into the extrusion process.

The integrated system reduces bitterness alongside characteristic pea, beany, earthy and cereal notes commonly associated with plant proteins. By addressing flavour challenges at source, the company says manufacturers can lower dependence on additional masking systems, simplify recipes and reduce formulation costs.

The launch comes as plant-based food developers face increasing pressure to improve sensory appeal while balancing affordability, clean-label demands and sustainability credentials.

Taste continues to dominate purchasing decisions in the meat alternatives category, with DSM-Firmenich citing consumer research showing nearly nine in ten shoppers prioritise flavour. Meanwhile, 71% of consumers dissatisfied with current meat alternatives say taste still requires improvement.

Manufacturers are also under growing pressure to streamline ingredient decks, manage production costs and substantiate environmental claims as the plant-based category matures.

According to DSM-Firmenich, the new Vertis products combine two of its core capabilities: plant protein texturisation and receptor-based flavour modulation.

ModulaSENSE technology was developed using receptor-based discovery methods that target unwanted plant-protein flavour compounds at a molecular level. Embedding the masker during extrusion reduces the need for downstream flavour correction or process modifications.

Both ingredients are supplied in minced formats suitable for burgers, nuggets, sausages, meatballs and hybrid minced meat products. In addition to high protein content, the company highlights strong hydration and water-binding functionality to support juiciness and structure in finished applications.

Their pale yellow colour is also intended to blend naturally into both meat-based and plant-based formulations.

The ingredients are made using pea protein free from major allergens and are supported by documented carbon footprint data, allowing manufacturers to incorporate sustainability metrics into clean-label product development strategies.

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 protein texturisation with flavour modulation enables manufacturers to start with “a cleaner, consistent, and more neutral base ingredient” that supports taste, efficiency and scalability as demand evolves.

The launch builds on previous applications of ModulaSENSE technology in Vertis CanolaPRO for high-protein beverages and bars, marking a further expansion of the flavour modulation platform across the broader Vertis portfolio.