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Highly Versatile Plant-Based Protein Products

Technology Overview

With more than 30 years' experience in developing and producing plant-based protein food, only top quality is delivered. The product range is probably the most versatile in the world. This company work with major retailers; brand manufacturers of snacks, salads and meals; global fast food chains and all sorts of other parties within the industrial, intermediate and institutional market.

The healthiest and tastiest ingredients for our plant-based protein food are carefully selected; beans, nuts, seeds, soy, wheat, chickpeas and lentils are used. These are wonderful sources of protein, beneficial fats, vitamins, and fibre. One of the main ingredients is texturized vegetable protein (TVP) to mimic the structure of meat.

Companies that are

  • looking for plant-based protein food,
  • developing a new concept for a vegetarian or vegan meal
  • planning to bring meat-free versions of your existing products to the market

can partner with this company for co-development and R&D. Good products, reliable deliveries, and professional support in the area of quality, marketing and product development are a matter of course.

Technology Features, Specifications and Advantages

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.

TVP is usually made from high (50%) soy protein, soy flour or concentrate, but can also be made from cottonseed, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so The defatted thermoplastic proteins are heated to 150–200 °C (300–390 °F), which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids.

As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef and, when cooked together, will help retain more nutrients from the meat by absorbing juices normally lost.

In its dehydrated form, TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form, it can be used similarly to ground meat.

Potential Applications

TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein, respectively; they have a mild beany flavor. Both require rehydration before use, sometimes with flavoring added in the same step.

TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat.

Using TVP, one can make

Customer Benefit

Textured vegetable protein is a versatile substance; different forms allow it to take on the texture of whatever ground meat it is substituting.

Soy protein can also be used as a low cost and high nutrition extender in comminuted meat and poultry products, and in tuna salads. Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, although extra seasoning can suffice, but fat and cholesterol levels are decreased. TVP being used by itself as a substitute has no fat at all, and can be effectively seasoned to taste like red meat.

Contact Person

Mark Van Noorloos


Schouten Europe B.V.

Technology Category

  • Foods
  • Ingredients, Packaging / Storage, Processes, Quality / Safety

Technology Readiness Level


plant-based, TVP, meat substitutes, fish substitutes