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The TVP and plant-based products market is growing rapidly.  Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. However, it can also be made from cotton seeds, wheat, and oats. It is extruded into various sizes and shapes (chunks, flakes, nuggets, grains, and strips). It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats. Continuous belt dryers are used to dry the product without altering its characteristics. Drying provides extended product shelf life, ensures quality and simplifies transport. Our Applications team has worked on a variety of vegan alternative and meat substitute products.

CPM Wolverine Proctor understands the importance of plant-based products and is on the forefront of these expanding markets. We have many solutions for your cooking, drying and processing needs. Let us help you develop your process with our experienced team.