Through our innovative technology and production method, we’ve developed a unique, high-quality vegetable protein made directly from legume or cereal flours. It can be used as a TVP or isolate. Unlike traditional TVP, which is often derived from protein concentrates or isolates, our process uses whole flours to preserve more of the inherent nutrients.
What makes our protein different?
1. Higher nutritional value
Our ingredient is 70% protein, complemented by high levels of fiber and essential minerals such as iron and potassium. Using whole flour allows us to preserve these nutrients, providing a more balanced profile that goes beyond protein.
2. Natural and less processed
Traditional TVP production often involves the extraction of protein isolates, which can remove valuable fiber, minerals and other beneficial compounds. By using whole flour, our process retains these natural components, creating a minimally processed ingredient that meets clean-label consumer preferences.
3. Versatile ingredient for better foods
Our ingredient is ideal for a wide range of food applications, from meat alternatives to snacks. Its high protein and fiber content, combined with its excellent texturizing properties, make it a perfect ingredient for creating more nutritious, satisfying foods that meet today’s consumer demands.
4. Cost efficiency, sustainability and local food
Producing protein directly from flour is a more efficient process, resulting in significant cost savings that we pass on to our customers. In addition, this streamlined approach reduces waste and energy consumption. By relying on locally sourced pulse and grain flours, our process can replace ingredients that are typically imported, supporting local agriculture and encouraging the production of more locally made foods.