DSM-Firmenich ModulaSENSE Maskers Optimize Flavor
Michael Hemsworth — July 10, 2025 — Lifestyle
References: dsm-firmenich & foodanddrinktechnology
The DSM-Firmenich ModulaSENSE maskers have been developed by the brand as a solution for the Vertis CanolaPRO to help optimize the flavor of drinks and protein bars. The maskers utilize receptor-based technology that fully utilize the Vertis CanolaPRO plant-based protein and work by targeting the sensory pathways to intercept unwanted flavor experiences before they are detected. This will allow the plant-based protein to be used in higher volumes without having to worry about it affecting the flavor profile of drinks or bars alike.
Vice President, Global Innovation Leader, Dairy Taste & Plant-Based Alejandra Camacho spoke on the DSM-Firmenich ModulaSENSE maskers saying, "There is a critical need in the plant protein space – better nutrition without compromise on taste. 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. ModulaSENSE combined with Vertis CanolaPRO unlocks more opportunities for our customers, plus better tasting, sustainable, and functional nutrition for consumers.”
Vice President, Global Innovation Leader, Dairy Taste & Plant-Based Alejandra Camacho spoke on the DSM-Firmenich ModulaSENSE maskers saying, "There is a critical need in the plant protein space – better nutrition without compromise on taste. 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. ModulaSENSE combined with Vertis CanolaPRO unlocks more opportunities for our customers, plus better tasting, sustainable, and functional nutrition for consumers.”
Trend Themes
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Receptor-based Flavor Masking — Receptor-based flavor masking technologies are revolutionizing the flavor optimization of plant-based proteins, enabling better taste profiles without compromising nutritional value.
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Enhanced Sensory Pathway Targeting — Advanced targeting of sensory pathways is crucial for intercepting undesirable flavors in plant protein products, enhancing consumer acceptance and satisfaction.
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Sustainable Protein Innovation — The demand for innovative solutions in sustainable protein is driving the development of products that balance taste and health benefits, meeting the growing market needs.
Industry Implications
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Functional Foods — The functional foods industry is increasingly integrating flavor optimization technologies to improve the taste of health-focused products.
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Plant-based Foods — Plant-based foods are rapidly advancing with innovative masking technologies that allow for higher protein concentrations without sacrificing flavor.
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Food Technology — Food technology is at the forefront of developing cutting-edge solutions, like receptor-based maskers, to enhance the consumer experience of plant-based protein products.
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