TEXTURIZED VEGETABLE PROTEINS
They are characterized by different shapes and color gradations, and resemble the texture and fibrousness typical of meat and fish. During the cooking process, TEXTURIZED VEGETABLE PROTEINS absorb liquids and sauces, yet keep the consistency and structure of the finished product intact, as well as increasing its protein content.
- MEAT ANALOGUE
- CHICKEN ANALOGUE
- FISH ANALOGUE
- VEGAN COLD CUTS
- VEGGIE DISHES
Our R&D can offer new ingredients and suggest interesting options for your projects
