New technology for high moisture TVP processing

Baker Perkins has developed twin-screw extrusion technology to process high moisture fibrated TVP (Texturised Vegetable Protein). TVP in various forms has been used as a meat substitute since the 1960s. High Moisture Extrusion Cooking (HMEC) is a recently developed process offering a much improved fibrous consistency and texture than conventional Low Moisture Extrusion Cooking (LMEC). The texture of HMEC extruded TVP convincingly replicates the natural structure, texture and mouth-feel of meat. Baker Perkins applies standard twin-screw extruder technology for the complex HMEC process, with a special die creating the final product. We offer standard recipes utilising a variety of different proteins including soy, pea and wheat; beans, lentils and other pulses can also be used. Baker Perkins will investigate the use of any protein, either for HMEC - commonly used for burger, ground/minced meat and chicken piece substitutes; or for LMEC - typically for sausages, meat balls and chicken nuggets. We also develop recipes for customers’ own chosen protein. There is full support including initial trials in the Baker Perkins Innovation Centre, process development, manufacture and equipment commissioning. We take into account taste and flavour profile preferences as well as local ingredient availability. TVP is used both as a meat extender and as a substitute. Meat-free TVP products are welcomed by consumer groups choosing to reduce or eliminate meat consumption, including those following vegan and vegetarian diets for ethical reasons; growth in this market has been accelerated significantly by consumers eating less meat for environmental or health reasons. Baker Perkins has marketed twin-screw extruders to produce a wide range of foods and ingredients for over 50 years, and was a pioneer in the process. Today’s range of versatile SBX Master extruders provides continuous production at outputs from 250 to 2,300kg/hour, depending on the product. The SBX Master Preconditioner mixes, heats and hydrates ingredients for processing in the extruder. Preparing the ingredients in this way increases process flexibility by reducing cooking times and energy input in the extruder, enabling a wider range of products to be made.

For more information on New technology for high moisture TVP processing talk to Baker Perkins Ltd