Vestkorn: Sustainable pulse-based ingredients for the global food industry

Global demand for nutritious and sustainable proteins continues to rise as the population moves towards 10 billion and consumers seek foods that are “good for you and good for the planet”.

European pulses offer a climate‑efficient protein source. They enrich soil health, reduce reliance on imported soy and have favourable amino‑acid profiles and naturally low allergen levels. These advantages have driven strong growth in demand for Vestkorn’s pulse‑based portfolio in Europe and beyond.

Vestkorn produces protein concentrates, fibres, starches, flours and textured vegetable proteins (TVP) from peas, faba beans and chickpeas, serving applications in the meat, fish, bakery and dairy industries. The protein portfolio is commercialised internationally under the Vertis™ brand, which includes Vertis™ Protein Concentrates and Vertis™ TVPs, available in various formats.

At its facility in Tau, Vestkorn operates an integrated value chain where pulses are dry‑processed into protein concentrates and further transformed into TVP, providing traceability from raw pulse to finished ingredient. Sale under the Vertis™ brand ensures consistent quality identity, technical support and market recognition.

Vestkorn’s Innovation Department and onsite test centre work closely with customers, market specialists and production teams, shortening the path from concept to scaled manufacturing. Rapid prototyping, application trials and texture optimisation help to develop products for plant‑based, hybrid and conventional categories.

As consumer behaviour evolves, the flexitarian movement is now the defining force in the market. Flexitarians expect familiar taste and texture, straightforward labels and credible sustainability improvements. Vertis™ TVPs and Vestkorn’s wider pulse portfolio are therefore designed with mainstream consumers in mind.

Vestkorn’s ingredients help manufacturers to develop clean-label plant-based products with improved texture, juiciness, bite, protein content and nutritional value.

Hybrid products, combining plant and animal proteins, are one of Europe’s fastest growing segments. Vertis™ TVP portfolio and functional ingredients are ideal for hybrid sausages, meatballs, mince and fish cakes, offering improved sustainability and nutritional profiles while maintaining familiar sensory qualities.

Pulse based ingredients enhance water binding, firmness, yield, texture and cost optimisation in conventional foods, enabling manufacturers to produce healthier, more sustainable products without compromising on performance.

Vestkorn’s dry processing method at the Tau facility uses no chemicals and generates no wastewater. It significantly reduces energy use and carbon footprint compared with conventional wet processing, and preserves the clean‑label characteristics valued by consumers and consumers alike.

Hybrid foods, next-generation plant-based products and nutritionally enriched conventional foods are reshaping the European and global protein landscape. Consumers are seeking balanced diets that support personal health and planetary wellbeing, without sacrificing taste, comfort or convenience.

With scalable production, European raw material sourcing and dsm-firmenich’s science-based platform, Vestkorn is ideally positioned to spearhead the next stage of sustainable protein development.