GoodMills Innovation has expanded its plant-based ingredient portfolio with the launch of VITATEX® Wheat Fava Flakes SVP Pro, a co-texturised protein flake designed to deliver improved texture and structural stability in meat-alternative products. The ingredient is produced by simultaneously texturising wheat gluten and fava bean protein through a co-extrusion process, creating a protein matrix with distinct layering and a firm bite.
“Co-extrusion enables a high degree of cohesion that remains intact during processing”
According to Antje Dittrich, Group Manager Plant-Based at GoodMills Innovation, “This creates a cross-linked protein network with pronounced layers and a firm bite. Unlike proteins that are extruded separately and then blended, co-extrusion enables a high degree of cohesion that remains intact during processing.”
Dittrich added that developing the texturate required extensive expertise in extrusion technology and a comprehensive understanding of raw material behavior, process parameters, and desired sensory outcomes.
Engineered to hold up under pressure
VITATEX® Wheat Fava Flakes SVP Pro is formulated to withstand a range of processing conditions, including mechanical stress, high temperatures, frying, cooking, freezing, thawing, deep-frying, and pasteurization, without losing its structural integrity. The flakes’ coarse granulation facilitates efficient handling after short soaking and supports versatile product formulation, as they absorb flavors well and can be easily colored.
Applications in meat alternative product development
The ingredient is intended for use in applications demanding a fibrous, meat-like texture, such as pulled meat alternatives, sliced products, stir-fried dishes, and grilled skewers. Dittrich explained, “In concepts like pulled meat or stir-fried slices, it’s essential that the fibres separate in the mouth while retaining their structure – and this is exactly what our new texturate delivers.” The flakes can also be combined with other texturates, including short-fiber variants, to achieve customized texture profiles.
From a nutritional perspective, the combination of wheat and fava bean proteins offers a complementary amino acid profile. Fava beans compensate for the low lysine content in wheat, while wheat provides methionine, resulting in a balanced protein composition that surpasses many single-legume alternatives. Both ingredients are sourced from European suppliers, with fava bean cultivation contributing to regenerative agricultural practices.
VITATEX® Wheat Fava Flakes SVP Pro are clean label, non-GMO, and designed to support both industrial-scale and smaller production operations. GoodMills Innovation also provides technical support and application expertise to assist manufacturers in product development and implementation.
