GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat.
The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “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.”
The flakes are suited to meat alternative applications such as vegan pulled meats, sliced deli-style alternatives, and grillable skewers. The coarse granulation of the ingredient enables fast hydration and ease of handling during manufacturing processes.
From an industrial processing perspective, the product’s high water absorption capacity—up to 1.9 times its weight—and resistance to mechanical stress make it adaptable to a range of cooking and production techniques. It maintains structural integrity through frying, boiling, convection cooking, deep-frying, freezing, pasteurisation, and sterilisation.
Clean label and locally sourced ingredients
In terms of nutritional composition, the wheat-fava blend improves the amino acid profile by addressing lysine deficiencies typically found in wheat and methionine limitations in legumes. Fava beans also contribute to regional sourcing options within Europe, supporting traceable and localised supply chains.
The flakes are clean label, free from genetically modified organisms, and manufactured using EU-certified ingredients. The product also offers flavour absorption capabilities and a neutral sensory profile, with fewer off-notes than many pea protein-based ingredients.
