Tell us about your production challenge

Your body does not discriminate between proteins coming from meats and those coming from plants. From a nutritional point of view, they all have the same value. But chewing on a portion of pumpkin protein does not feel the same as a cut of meat – the texture is completely different.

Which textured vegetable protein equipment do you need?

There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!

Contact us

Stories about Textured Vegetable Protein

Contact us

Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
Contact us

It’s the fibers, stupid

What gives meat products their bite

The tastes and consistency that you pick up in meat are determined by the fibers in the natural muscle. The structure of fibers, their water content, and the formation of connective tissue are all analyzed by your tongue which it then interprets as qualities of tenderness, juiciness, freshness.

The primary sensory experience of eating meat comes from the interplay between fiber properties that are released by chewing.

Plants muscle up

Making textured vegetable protein

Food scientists are developing new ways of re-creating meat muscle fibers using plants.

Textured vegetable protein (TVP) is plant protein formed into structures that mimic the fibrous character of meats and seafood. To achieve this, you need to mill the protein into a flour and mix it with water at high temperatures in an extruder. The thermomechanical energy alters the structure of the proteins allowing you to remodel them into fiber-like arrangements.

Try a meatless meatloaf

Using multiple sources of plant-based protein

TVP techniques experiment with a variety of plants from soy to peas, sunflower to potato. Different sources produce different textures, colors, and tastes and flavors matching a range of meat or fish products.

Apart from the base plant, your final TVP combination will also be determined by the protein intensity in the mix. An isolate base has a high protein content while a meal is considered a low-share type. The middle way is a protein concentrate.

Animal, vegetable, or integral?

TVP blends make more sense for food industry

TVP products are ready for the pan and various brands are making meat analogs to produce non-meat versions of eats like burgers, dim sim or meat pies. But food producers are increasingly integrating TVP products with minced meat mixes.

Supplementing recipes with TVP meat extenders reduces environmental and economic costs associated with meat processing without giving up the consistency of natural meat fibers.

Processing steps involved in textured-vegetable-protein-tvp making

Let's talk about your project!

Tell us about your production challenge and connect directly with leading manufacturers worldwide
All your data is kept confidential