Crespel & Deiters has begun industrial-scale production of textured vegetable proteins (TVP) using a patented dry extrusion process developed by Finnish foodtech company Happy Plant Protein. The technology, now running at Crespel & Deiters’ Helmond site in the Netherlands, converts European-grown pulses such as fava beans and peas into functional plant proteins, marking a further step for regionally sourced ingredients in the food industry.

A single-step alternative to air classification

Family-owned Crespel & Deiters has processed wheat since 1858 and describes itself as a refinement specialist for plant-based raw materials. The partnership with Happy Plant Protein forms part of a wider strategy to extend the company’s raw material base beyond wheat.

“We now see ourselves as refiners of raw materials,” said Philipp Deiters, CSO Food at Crespel & Deiters. “That is why we actively seek partnerships with companies whose technologies complement our portfolio and know-how. We see great potential in working with Happy Plant Protein.”

The Happy Plant Protein process uses dry fractionation via extrusion as an alternative to conventional air classification. In a single processing step, flour is separated into protein and starch fractions and functionalised simultaneously, removing the need for protein isolates, chemicals or water-intensive processing while preserving valuable raw material components.

The approach is said to suit legumes such as fava beans particularly well, producing texturates that are neutral in taste and free of the bitter, beany off-notes often associated with legume proteins. Their texture, hydration behaviour and functionality can reportedly be tailored for meat alternatives, hybrid products, ready meals and snacks.

Extrusion expertise since 1998

Crespel & Deiters’ Helmond facility has specialised in food extrusion since 1998 and includes a technical centre with a lab-scale extruder to support scale-up from pilot to full production. The partners are currently working with peas and fava beans for industrial-scale refinement.

“Happy Plant Protein’s dry extrusion allows us to produce functional food ingredients sustainably and cost-efficiently,” said Deiters. “In Helmond, we combine the process with our extrusion know-how to produce neutral-tasting TVP from European pulses. These ingredients closely match our customers’ needs and deliver added value both for further processing and the nutritional profile of end products.”

For Happy Plant Protein, the cooperation represents its technology’s first commercial-scale implementation by an established European ingredient manufacturer.

“Growing demand for plant-based ingredients confirms that our process is an important development,” said Jari Karlsson, CEO and co-founder of Happy Plant Protein. “This partnership enables major manufacturers to easily process top-quality plant proteins.”

Industry recognition

The dry extrusion process has already gained recognition within the sector, having been a finalist in the “Most Innovative FoodTech Solution” category at Food Ingredients Europe in Paris in December 2025, and again reaching the finals at the Proteinnovation Summit in Austria earlier this year.