Textured soy protein is regarded as a classic among plant-based meat alternatives. Its characteristic, slightly savoury flavour makes it particularly suitable as a base ingredient for hybrid products and meat alternatives.
Further benefits include excellent handling, a high protein content and outstanding water absorption.
Our extensive range of shapes, sizes and functional properties can meet a wide variety of requirements in terms of texture, appearance and flavour.
Textured soy protein is readily available and offers excellent value for money.
Technological benefits:
Excellent swelling capacity, structure formation and a pleasant flavour.
Applications:
Vegan meat alternatives, hybrid products and sausage products.
