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Textured Vegetable Proteins

Learn what textured vegetable proteins are, how they’re made, and why they’re used in food manufacturing. Explore their role in meat alternatives, hybrid products, and sustainable protein solutions.

Textured Vegetable Protein (TVP): Composition, Functional Benefits, and Applications in the Modern Food Industry

Textured Vegetable Protein (TVP) —also known as Textured Soy Protein (TSP) —is a high-protein, plant-based ingredient widely used in both traditional meat products and the rapidly growing plant-based meat industry. Produced primarily from soy, TVP delivers excellent water absorption, fibrous meat-like texture, high nutritional value, and versatility across a wide range of food applications. Its ability to mimic the structure and bite of meat while remaining cost-effective has

Textured Vegetable Proteins

How to Hydrate TVP With Stock the Right Way

Understand how to hydrate TVP with stock to achieve optimal absorption, structure, and taste in plant-based formulations. Ideal for food developers and industrial kitchens.

Textured Vegetable Proteins

grains and pulses with a "plant-based protein" sign

A Caterer and Butcher’s Practical (and Honest) Guide on How to Use Vegetable Proteins

Practical introduction to vegetal proteins with easy recipes for chefs, butchers, and small kitchens. Discover how to save on costs while preserving quality by blending plant proteins into meat dishes, soups, and sauces with great results.

Textured Vegetable Proteins

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