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

A mockup of a magazine

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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GEA Insights

A new recipe for indulgence

What if your favorite chocolate didn’t require cocoa beans and your coffee was locally produced? As climate disruption, price hikes and ethical concerns hit two of our most beloved indulgences, scientists are reimagining how we produce them – using microbes, not monocultures. The goal: preserve the flavor and properties of coffee and chocolate while minimizing carbon emissions and improving food resilience.

Fueling the circular economy in shipping

Ports now compete not just on logistics, but on sustainability. At Greece’s Piraeus port, an advanced processing and recovery facility recycles ship waste oil into fuel. Equipped with GEA’s high-performance centrifuges, it sets a new benchmark for state-of-the-art, environmentally responsible port operations.

OeTTINGER GETRÄNKE, CO2 recovery

Closing the loop: key lessons for breweries from OeTTINGER

The 2022 CO2 shortage forced breweries to review their dependency on global supply chains. Many were forced to close, unable to carbonate their products. At its breweries in Germany, OeTTINGER GETRÄNKE is turning its own CO2 into a powerful lever for independence and sustainability – with the help of CO2 recovery technology from GEA.

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