‘Pushing the boundaries of what’s possible in this category’: DSM launches complete, textured vegetable protein

06-Dec-2022 - Last updated on 06-Dec-2022 at 16:56 GMT

The Textured Pea Canola Protein ingredient will be available in a mince format, suitable for lasagna, said DSM. Image © LauriPatterson / Getty Images

Ingredients giant DSM has launched textured vegetable protein that contains necessary levels of all nine essential amino acids to be a complete protein, has unique textural benefits and is soy-free, gluten-free and dairy-free.

Branded Vertis Textured Pea Canola Protein, the company said that it will help producers create more realistic and nutritionally appealing meat alternative or plant-forward applications.

“It’s an exciting time for the plant-based alternatives market and I’m incredibly proud of the team for continuing to push the boundaries of what’s possible in this category,” said Samah Garringer, business unit director, proteins of the future at DSM.

“This world first in textured vegetable proteins will help manufacturers create nutritious, delicious and sustainable plant-based food and beverages. 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.”

Over 50% of respondents aged 24 to 39 to a 2021 survey commissioned by Sprouts Farmers Market identified as flexitarians. For all age groups, 47% of the Americans surveyed describe themselves as flexitarians.

The search for plant-based protein that didn’t have consumer concerns around allergens, hormones, or GMOs has driven interest in pea and other plant proteins beyond soy, said DSM, which combines pea protein with its new CanolaPro canola protein isolate in its new product.

Technical aspects

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, according to DSM.

The pea and canola proteins reportedly work together to create a meat-like texture with a firm and springy bite and an appealing mouthfeel. The ingredient is said to impart some savory background notes which blend well with other flavors.

The ingredient 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 meat balls, said the company. The improved texture and water retention properties make it ideal for production at scale.