dsm‑firmenich joined forces with texturized protein manufacturer Meala FoodTech to enhance its Vertis PB Pea protein within the broader Vertis portfolio.
Through the partnership, Meala’s texturized pea protein delivers a clean‑label, multifunctional ingredient – providing binding, juiciness, texture and gelation – all in one, according to Hadar Razmovich, CEO and co-founder of Meala FoodTech.
The partnership leverages Meala’s patented technology to simplify formulation while meeting the technical demands of plant-based and hybrid food applications.
“Our pea protein is labeled simply as ‘pea protein’ on packaging, supporting a clean-label positioning for our partners. The real value lies in helping our customers shorten and simplify their ingredient lists – making their labels cleaner and more consumer-friendly,” said Razmovich.
Multifunctionality in a single ingredient
According to Razmovich, the key innovation behind Meala’s contribution to dsm-firmenich’s Vertis PB Pea is its thermostability, allowing it to perform across production, freezing, defrosting and cooking without losing functionality.
“While other products offer binding and juiciness, Meala stands out by delivering true multifunctionality – binding, juiciness and structure – all in one clean-label solution,” she said. “The biggest breakthrough is our product’s thermostability – it is what allows our proteins to replace an entire binding system that would otherwise require multiple components.”
This broad temperature tolerance is what makes Vertis PB Pea suitable for a variety of applications, while offering stability and consistent performance throughout the product’s lifecycle, Razmovich added.
Built for flexibility in texture and application
PB Pea’s adaptability to deliver tailored textural solutions provides “manufacturers the flexibility to create products that meet specific sensory and culinary expectations,” Razmovich said.
“PB Pea can be customized to deliver a range of textures to suit different applications,” she said. “Whether it is a firmer, meatier bite for plant-based chicken alternatives or a softer, juicier texture for hybrid meat products, the protein’s functional versatility allows for precise textural tuning.”
Supporting scale, without regulatory hurdles
With many pea proteins already on the market, Meala’s advantage lies in combining performance and label simplicity, according to Razmovich.
“While many pea proteins are available, PB Pea stands out through its unique combination of functionality, clean-label appeal and versatility in formulation,” said Razmovich. “Unlike standard plant-based proteins, it offers built-in texturizing and binding capabilities, reducing the need for multiple additives or processing aids. On-pack, it appears simply as ‘pea protein’– supporting cleaner, shorter ingredient lists without E-numbers or allergens.”
Despite being a patented all-in-one solution, there are no regulatory barriers to market entry because the ingredient is pea protein, she added.
Meala’s production is handled at established partner sites in Europe and the company laid the groundwork early to scale its production.
“Scaling up is inherently challenging, demanding time, industry expertise and careful planning,” Razmovich said. “Drawing on our team’s extensive experience in the food sector, we anticipated these challenges early and built a solid foundation by collaborating with top talent and reliable partners. Additionally, our production in Europe positions us close to our primary market, enhancing responsiveness and supply chain efficiency.”
‘Pea is just the beginning’
Looking ahead, Meala plans to extend its technology beyond pea protein.
“We have platform technology that allows us to functionalize a variety of proteins – pea is just the beginning.”
She continued: “We are aiming to expand our protein platform into new vegetable protein sources and functionalities, continuing to simplify and clean-label formulations across a wide range of food categories. We are now leveraging that proven versatility to expand beyond meat analogues into additional food categories – including baking, where functionality like binding and moisture retention is key, and potentially into hybrid and dairy alternative applications.”
