Project
Call for Partners | TVPbop: Textured Vegetable Proteins from a broadrange of protein sources
Texturised vegetable proteins (TVPs) produced using low-moisture extrusion (LME) are an important component of many plant-based products. Soy and wheat are currently the most common crops used to make TVPs, but some suppliers are broadening their offering to include TVPs from yellow pea.
Ingredient and product manufacturers express a wish to better understand the LME process, thereby enabling ingredient flexibility and use of cost-competitive and sustainable ingredients.
High quality TVPs from a broad range of protein sources will enable partners to meet consumers demands for sensory quality, sustainable and local sourcing, and an affordable price.
