Royal DSM has launched a textured vegetable protein that contains the necessary levels of all nine essential amino acids to be a complete protein.

Vertis Textured Pea Canola Protein has “unique textural benefits” and is free from soy, gluten and dairy. According to DSM, the solution will help producers create a more realistic and “nutritionally appealing” meat alternative and “plant-forward applications”.

DSM stated that the new ingredient was designed “to offer a complete protein with more of the meat-like texture consumers want from plant-based alternatives”.

With its short hydration time, good processing capabilities and support of low-fat and salt formulations, Vertis Textured Pea Canola Protein has a firm, rubbery bite that mimics traditional meat products. The company explains that the pea and canola proteins in Vertis work together to create a “meat-like texture with a firm and springy bite and an appealing mouthfeel”.

The canola ingredient is a blend of pea protein and Vertis CanolaPRO protein isolate. Vertis Textured Pea Canola Protein is available in a mince format  – suitable for bolognese sauces, tacos and lasagna – and in a shredded format – to be used in plant-based burgers and meatballs.

Samah Garringer, business unit director, proteins of the future at DSM, said: “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. 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. At the heart of all our initiatives at DSM is looking after people and our planet. This is exemplified throughout our Vertis plant proteins which are produced with minimal waste and environmental impact, making them a sustainable and, crucially, scalable solution.”