The product consists of textured, partially defatted soya protein with a protein content of around 52%. It is produced by extruding heat-treated soya beans (Glycine max.). The coarse-grained structure, with particle sizes ranging from approx. 8–25 mm, ensures good water and fat binding and a meat-like texture. Thanks to its technological properties, the protein is particularly suitable for protein fortification and textural enhancement in demanding applications.

Typical applications include fried and grilled sausages, coarse minced meat alternatives and hybrid product concepts. The product can also be easily integrated into formulations for frozen products or heat-treated convenience solutions.

Quality:organic, conventional

Origin: EU

Sectors: Food

Properties: high-protein, texturising, water- and fat-binding