Discovering texturized vegetable proteins (TVP)

Vegetable proteins can be found in different forms: flours and texturized vegetable proteins (TVPs). More specifically, TVPs are now widespread in the market as a good alternative product to meat and fish. Initially intended mainly for vegans and vegetarians, they are now also used by all meat lovers who wish to integrate their diet with products that have less impact on the planet.  Moreover, TVPs are sometimes used as meat extender in the meat production process, as they are able to improve the water holding capacity of processed meat. The most common textured proteins are those from soybeans, but in these last years you can also find on the market proteins from peas and fava beans.

How do we get TVPs? What are their features?

TVPs are produced through an extrusion process where proteins are stretched into an extended shape, in order to reproduce the muscle fibers we find in meat. We get protein bites of different sizes and shapes: chunks, bites, strips, flakes, granules. The main characteristic of TVPs is their excellent capacity to absorb water, which allows them to rehydrate and swell up, even tripling their weight. Once rehydrated they take a spongy texture similar to the one of meat, with a neutral taste and smell, suitable to be flavored. In detail, small size granules TVPs can be used, for example, to prepare vegan meat sauce, or as a filling or topping for pasta, or in a lasagna. Instead, chunks of TVP can be used to prepare a vegan stew. As an alternative, a larger size can be produced to mimic steaks.

Not only substitutes for meat: the many uses of TVPs

These are the traditional uses of TVPs, but because they are so versatile they could be used in many other recipes!

They could be used in a variety of applications, from sweet to savory meals. For example, they could be used in place of muesli in yogurt, as an ingredient for protein bars, or as a crunchy base for cheesecake. Besides, TVPs in smaller grain size, are also suitable to be processed in order to create protein chips or crackers. Also, given their soft texture and neutral taste, they could also be used inside soups, instead of rice or barley.

TVPs can therefore really prove to be a very versatile ingredient that can be consumed on its own, generally as a substitute for meat or fish, or integrated into numerous recipes, to boost the protein content of the meal.

If you want to find out what kind of protein you need to make your new plant-based product, fill out the Protilla Finder , a plant-proteins database.