Meala FoodTech has announced the launch of Vertis
PB Pea, a plant-based texturizing pea protein. The product is now available in Europe through dsm-firmenich. It is intended to serve as an alternative to traditional binders such as hydrocolloids in meat alternative formulations.
Vertis PB Pea is a biotechnology-derived ingredient protected by two patents. It combines multiple functional properties—binding, gelation, and emulsification—into a single component. It is designed to increase protein content and improve water retention in plant-based products. The ingredient is labeled as “pea protein,” making it allergen-free and transparent for consumers.
According to its producers, Vertis PB Pea maintains stability under various temperature conditions, which allows its use across different processing methods. It is suitable for applications such as burgers, sausages, and nuggets, where it helps improve texture and juiciness.
The product aligns with market trends toward cleaner labels and transparency, as consumer preferences shift towards natural and minimally processed foods. Recent research indicates that a significant portion of European consumers prefer recognizable, simple ingredient lists and tend to avoid unknown or highly processed ingredients.
The partnership between Meala and dsm-firmenich aims to expand the distribution of this ingredient globally. Production in Europe has commenced to meet anticipated demand.
This launch reflects ongoing developments in plant-based food ingredients, with a focus on functional performance and clean-label formulations.
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