GoodMills Innovation develops co-texturised wheat and fava bean protein for meat alternatives
Hamburg-based ingredient specialist GoodMills Innovation has introduced VITATEX Wheat Fava Flakes SVP Pro, a new texturate featuring enhanced fibrous structure through co-extrusion of wheat and fava proteins, designed for plant-based meat alternatives requiring authentic texture and stability.
The new ingredient utilises a specialised co-extrusion process that creates enhanced protein cross-linking between wheat gluten and fava bean proteins, resulting in a more cohesive and stable structure than conventional texturates.
Advanced protein technology
According to Antje Dittrich, Application Manager Plant-Based at GoodMills Innovation, the co-extrusion process offers significant advantages over individually texturised proteins.
“While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting bite. This technology allows us to achieve a meat-like structure, which is ideal for products where bite and mouthfeel are key to enjoyment,” she explained.
The resulting fibrous, multi-layered structure makes the ingredient particularly suitable for applications mimicking pulled meat products, sliced meat, and grilled items such as kebab skewers, where texture is critical to consumer acceptance.
Industrial processing benefits
The company reports that the new texturate demonstrates high water absorption capacity (up to 1.9 times its weight) while maintaining structural integrity under mechanical stress during production. This stability extends throughout various processing conditions including frying, boiling, cooking in convection ovens, defrosting, deep-frying, pasteurisation
and sterilisation.
The coarse granulation of the flakes facilitates handling and processing after a short soaking time, making it suitable for industrial-scale production of plant-based meat alternatives.
Nutritional and sensory advantages
Beyond structural benefits, the combination of wheat gluten and fava bean protein delivers a complementary amino acid profile. The fava bean component compensates for low lysine levels in wheat, while wheat contributes methionine availability – addressing nutritional limitations often found in single-source plant proteins.
The product also offers sensory advantages, with GoodMills Innovation claiming fewer off-notes compared to pea protein-based alternatives. The light-coloured texturate readily accepts colouring agents and absorbs flavours effectively, allowing for versatile application development.
Sustainability credentials
The ingredient aligns with clean label requirements, being GMO-free and produced from EU-certified raw materials. The company highlights that fava beans are grown regionally within Europe, supporting sustainable sourcing practices.
“With its stable, layered structure, authentic texture and exceptional nutritional profile, this solution offers a route to elevating the quality of meat-free applications to a new level,” noted the company.
For more information, visit: www.goodmillsinnovation.com
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