Textured Soya Protein (TVP) is produced from de-fatted soya bean flakes that are then cut and baked to add texture. Soya beans are usually grown in regions such as the Americas, China, India and Europe, where temperate climates and higher levels of precipitation are ideal for cultivation. High in protein and fibre, soybeans are also a good source of vitamin B. Soybeans were first cultivated in China around 1100 BC but were soon also grown in Japan, before reaching the USA in the late 18th century.
• Granular in texture.
• Closely mimics the texture of minced beef once rehydrated.
• Excellent source of protein.
• Commonly used as a meat substitute in vegan and plant based products.
• Can also be used to reduce cost when used as an additive in meat products.