Plant-forward: DSM launches texturized vegetable protein that replicates meat texture

05 Dec 2022 --- DSM has unveiled Vertis Textured Pea Canola Protein, which the company believes can overcome a significant gap in plant-based nutrition. The ingredient is touted as the only soy-free textured vegetable protein with the necessary levels of all nine essential amino acids, which classifies it as a complete protein. It also boasts unique textural benefits and is gluten-free and dairy-free.

Vertis Textured Pea Canola Protein is designed to help producers create an even more realistic and nutritionally appealing meat alternative or plant-forward application.

The ingredient requires a short hydration time, has good processing capabilities, supports low fat and salt formulations and has a firm, springy bite that replicates traditional meat products.

Speaking to FoodIngredientsFirst, Samah Garringer, business unit director, Proteins of the Future at DSM, says Vertis Textured Pea Canola Protein has been “a key development priority for us in 2022,” since DSM acquired Vestkorn, a key provider of pea and fava protein ingredients, at the end of 2021.

“With this ingredient, producers have a solution to help them develop products that contain a complete protein and are soy-free and gluten-free,” she explains.

“Until now, producers could choose from textured pea or fava protein, which is nutritious but not a complete protein, or textured soy protein, which presents a challenge due to allergens.”

A blended plant-based protein
Applications formulated with this complete protein can further elevate their nutritional profiles when paired with DSM’s broader portfolio of solutions for the plant-based category.

For example, vegan EPA and DHA omega 3 fatty acids can enable appealing front-of-pack health claims without impacting the marine ecosystem.

Vertis Textured Pea Canola Protein will be available in a mince format.“It was very important to us that the Vertis Textured Pea Canola Protein deliver a superior texture, and we achieved that. The synergy of the pea and canola proteins create a meat-like, firm and springy bite. It has some savory background notes which blend well with other flavors, which DSM can help with from our extensive taste solutions portfolio as well,” underscores Garringer.

The canola ingredient makes it possible for brands to create convincing, nutritious meat analogs and plant-forward applications that offer complete proteins without any major allergens.

DSM’s broad range of vitamin and mineral premixes can also help bridge the micronutrient gap often present in plant-based food and drinks.

The pea and canola proteins in Vertis Textured Pea Canola Protein work together to create a meat-like texture with a firm and springy bite and an appealing mouthfeel.

The ingredient imparts some savory background notes, which blend well with other flavors. With DSM’s portfolio of taste and texture solutions, manufacturers can create truly enjoyable and realistic meaty taste experiences.

Production at scale
Vertis Textured Pea Canola Protein will be available in a mince format, suitable for Bolognese sauces, tacos and lasagna, and a shredded format to be used in plant-based burgers and meatballs. The improved texture and water retention properties make it ideal for production at scale.

Garringer says DSM is working on additional formats to offer even more flexibility.

“By providing a complete source of protein that is free from all major allergens, brands can appeal to the modern flexitarian consumer who wants to include a diverse range of proteins in their diet – without compromising on nutritional value. Our Vertis plant proteins are produced with minimal waste and environmental impact, making them a sustainable and, crucially, scalable solution,” she explains.

Diverse plant sources needed
The global flexitarian movement is merging with increased consumer health consciousness. Better nutrition plays a vital role in both trends. Vertis Textured Pea Canola Protein is the latest addition to DSM’s portfolio for the plant-based category.

For many people, this means adding more plant proteins to their diets from a diverse range of sources.

Soy, for example, has long been a popular base for meat alternatives, but concerns around allergens, hormones, GMOs, and soy’s environmental impact have led to consumers looking for alternative sources of high-quality plant protein.

This appetite has paved the way for novel ingredients such as pea proteins which have proved incredibly popular.

Innova Market Insights recently crowned “Plant-Based: Unlocking a New Narrative” as a Top Trend for 2023. The rapid rise of the plant-based sector has, almost inevitably, hit some roadblocks, necessitating a refocus on consumer demands for high-quality, flavorful products.

No longer merely a mimic, green gastronomy is expected to blossom as a standalone sector in 2023, giving brands significant opportunities to diversify and expand.

“Of course, the growing awareness around gut health and allergenicity has driven the ‘free from’ trend, which has touched nearly every segment in the industry, and plant-based foods are no exception,” Garringer remarks.

Moreover, she believes that consumers are also more conscious about soy consumption, particularly due to concerns about hormones, GMOs and the environment. “It’s not easy to replace soy and wheat gluten in plant-based foods from a nutrition or functionality perspective.”

“The Vertis plant protein portfolio, plus DSM’s full range of taste, texture, health solutions and food application expertise, help producers tackle the challenges.”

By Elizabeth Green

This feature is provided by Nutrition Insight’s sister website, Food Ingredients First.

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