Extruding is the process of a mechanical cooking step whereby vegetable proteins are pressed out of a mall under high pressure, resulting in an expanded and porous textured protein product. Due to this porosity, the textured vegetable protein product can absorb two or three times its own weight of water. In its hydrated form, textured vegetable protein can be used in many applications particularly in meat products as a meat extender, but also as a meat replacer in vegetarian dishes such as dumplings, ravioli, lasagne, patties and sausages
Textured vegetable protein products increases the juiciness and yield of the meat and meat analogue products while maintaining high quality.
In cereals and confectionary bar applications, textured vegetable products adds a crunchy appeal while also boosting protein levels.
In our product portfolio, we have textured vegetable protein products (Flakes, Granules and Chunks) based on:
- soy flour,
- soy concentrate,
- faba concentrate
- pea Concentrate
- wheat
Blended extrusion is possible on request
