dsm-firmenich enhances plant-based protein taste with new ModulaSense maskers

USA – dsm-firmenich, a major ingredient solutions company, has unveiled a new line of ModulaSense maskers to enhance the flavor of its sustainable rapeseed protein isolate, Vertis CanolaPro. 

ModulaSense maskers, crafted with state-of-the-art receptor-based technology, meticulously pinpoint and eliminate off-notes such as bitterness, astringency, and liquorice-like flavors commonly found in plant protein blends.

This innovative product line is tailored for ready-to-mix (RTM) beverages and protein bars, aiming to overcome the typical flavor issues linked to plant-based proteins.

Vertis CanolaPro is a fully digestible and eco-friendly rapeseed protein isolate that delivers complete nutrition. Yet, like other plant-based proteins, it can pose flavor challenges in some uses.

This innovation enables manufacturers to use greater amounts of Vertis CanolaPRO in their formulations while maintaining appealing taste profiles, addressing the rising demand for tasty, protein-rich products.

The trend toward plant-based eating continues to grow, especially in North America and Europe, where consumers prioritise nutrition without compromising on flavor.

The newly developed maskers are designed to help manufacturers create more palatable, protein-rich RTM beverages and bars.

According to dsm-firmenich, Vertis CanolaPro contains all nine essential amino acids and has a protein digestibly corrected amino acid score (PDCAAS) of 1.0.

Additionally, the ingredient has solubility, foaming, emulsification and gelation properties.

ModulaSense maskers engage various sensory pathways to block undesirable flavors before they reach taste receptors, enabling greater inclusion of Vertis CanolaPRO in product formulations.

According to dsm-firmenich, the maskers are available in North America currently and will be available in Europe in September.

“There is a critical need in the plant protein space, better nutrition without compromise on taste,” said Alejandra Camacho, vice president, global innovation leader, dairy taste and plant-based at dsm-firmenich.

“Using our deep molecular understanding of protein structures and interactions, alongside cutting-edge technologies to identify the correct masking ratios, we’re facilitating the sustainable protein transition.”

Originally designed for RTM beverages and protein bars, these maskers are expected to be applied to additional product categories as development progresses.

In May 2025, dsm-firmenich launched a baking innovation center to improve baked goods.

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