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Help CenterWholesale Vegetarian Protein Textured Steak Made From Non GMO Soy TVP Textured Plant Protein
Product Spotlights
Cost-Effective: Offers a significant cost advantage over animal-based proteins.
Sustainable: Produces a lower environmental footprint compared to meat.
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In an era where sustainable and plant-based nutrition is gaining unprecedented traction, Textured Vegetable Protein (TVP) stands out as a remarkable innovation. Derived from high-quality soybeans, TVP is a defatted soy flour product that undergoes extrusion to create a meat-like texture. It has emerged as a go-to ingredient for food manufacturers, chefs, and health-conscious consumers alike, offering a cost-effective, protein-rich, and environmentally friendly alternative to animal-based proteins. This product detail document delves into the key attributes, specifications, applications, and benefits of our premium TVP.
Product Overview
Our TVP is crafted using non-GMO soybeans sourced from trusted, sustainable farms. The production process begins with cleaning and dehulling the soybeans, followed by defatting to remove excess oil. The resulting soy flour is then subjected to high-temperature extrusion, a process that rearranges the protein structure, giving TVP its characteristic fibrous, meat-like texture. The final product is a light, beige-colored, granular substance that rehydrates quickly, absorbing flavors and liquids to mimic the taste and texture of various meats.
Product Specifications
Item |
Specification |
Protein (In dry base) |
Min 60% |
Moisture |
Max 8.5% |
Ash |
Max 1.0% |
Fat |
Max 1.0% |
Crude Fiber |
Max 5.0% |
Total Bacteria |
Max 20000 cfu/g |
li |
Negative |
Salmonella |
Negative |
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