Plant-based & vegetarian food

Texturized vegetable proteins

Lead the future with plant-based meat alternatives.

A foreground of a Mexican taco with some plant-based meat inside

TVP Principles

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Research

Trend deep dive.

A scheme showing the differences between dry and wet tvp from a product, texture, shelf life, raw materials and application point of view
A macro photo showing the different types of texturized vegetables protein

The production is driven by balanced and determined steps

A mix of white flour

A device in which different flours, dry raw materials, are mixed and blended together homogeneously.

A rendering of an industrial gravimetric dosing unit

The gravimetric dosing geometry is specific to handle the typical particle sizes of the different flours involved, such as protein isolates.

A rendering of an industrial pre mixer showing the screw

High-speed mixer that homogenizes the distribution of the water in the flour stream, creating a homogeneous dough.

A rendering of an industrial mixer for flours

A basin that is ready to be used with steam, which is sometimes necessary for leguminous flours.

A rendering of an industrial extrusor

GEA xTru Twin is the tailor-made solution for a versatile screw configuration, specifically for the application of textured proteins. A tailor-made suit for each raw material and foodstuff you want to create.

A rotary cutter with some flakes around

The product takes the desired shape before being cut.

A rendering of an industrial dryer

This is not a mandatory step, it depends on the food to be obtained.

Conveyor belt with flakes on the top

The product reaches the packing temperature that prevents the undesirable development of condensation inside the product.

A rendering of an industrial extrusor

GEA xTru Twin

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Wildtype cultivated seafood, Arye Elfenbein, CCBY4.0

New food tipping point

Alternative proteins are promising – yet still expensive to produce. The usual response is that scaling up will solve this issue. But what if the solution was really about getting better, not just bigger? From more efficient, high-yield processes to upcycling waste heat, engineers are reshaping how we grow food.

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