Vegetable
Proteins
Better Nutrition Starts With Better Proteins
Our soy proteins are versatile, high-quality ingredients that enhance texture, improve water retention, and boost nutritional value in both meat and plant-based products.
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Discover Sanitex A1, our exclusive solution for improved cohesion and water retention in meat preparations—from juicy burgers to cured meats.
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Explore our full range of functional blends and combies designed for meat applications.
Why use vegetable proteins in meat products?
Vegetable proteins can extend meat, improve texture, lower costs, and support clean-label formulations. Our vegetable proteins and functional “combies” are tailored for meat and ready-meal applications.
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Did You Know That ... ?
When were vegetable proteins like TVP invented?
TVP was invented in the 1960s by Archer Daniels Midland (ADM), who developed the extrusion technology that gives soy flour its meat-like texture. By the early 1970s, it was already used in U.S. school lunches and became one of the first mainstream plant-based meat substitutes.
Why are vegetable proteins so popular in food manufacturing?
They’re high-protein, low-fat, shelf-stable, and extremely versatile. When hydrated, TVP absorbs flavour and mimics meat texture—making it ideal for meat extenders, vegetarian dishes, and hybrid plant/meat formulations.
How fast is the vegetable protein market growing?
The global TVP market, valued around USD 1.6–1.9 billion in 2024–2025, is expected to reach USD 2.6–3 billion by 2030, with some projections hitting USD 4.3 billion by 2035. Growth is fuelled by rising interest in plant-based diets, sustainability, and cost-effective protein sources.
Are soy proteins the only option?
No — although soy dominates, pea, lentil, wheat, and fava bean proteins are rising quickly. These alternatives appeal to consumers seeking non-soy, allergen-friendly, gluten-free, or clean-label options.
What makes vegetable proteins so useful for manufacturers?
Vegetable proteins offer meat-like texture, strong nutrition, low cost, and long shelf life. They’re used in meat substitutes, ready meals, snacks, bakery, sauces, and even pet food. Their flexibility supports private-label development, custom blends, and sustainable product innovation across the food industry.