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BeneoPro W-Tex - Tasty meat alternatives, naturally

The first practical applications of wheat protein can be traced back to ancient China. Even there, it was already used as a vegetarian alternative to meat. Textured wheat protein offers a meat-like texture after hydration and is therefore used for partial or complete meat replacement. One part textured wheat protein with two parts of water can replace meat 1 for 1 in a formulation.

BeneoPro W-Tex delivers
excellent results in:

  • Meat analogues (vegetarian)
  • Ready-meals
  • Fillings (in baked pasta)
  • Comminuted meat
  • Emulsified meat
  • Cereals
  • Protein snacks & bars

Better taste and meat-like mouthfeel

Textured wheat protein has a nice neutral taste and stable hydrated texture which makes it suitable also for a wide range of applications, in particular meat analogues, ready meals…
The flaky type is polyvalent and can be used in a wide range of applications. It allows significant replacement of meat (even totally in vegetarian alternatives) without negative impact on taste and texture, while improving the juiciness. Other than soy protein, the taste of textured wheat protein is rather neutral without the need of masking.
The chunky type shows a texture advantage when used in red ground meat products.

Easy handling

BeneoPro W-Tex has an easy, very quick hydration speed and is easy to use in your existing production process, it can be used in a wide range of meat and ready meal applications without adapting the process conditions.
Our textured wheat protein absorbs two times its weight of water and keeps its texture while hydrated even after long hydration time.

The BeneoPro W-Tex range

Ingredient namesProtein ContentHydration capacityProduct Descriptor
Pro W-Tex chunks67 % average1 : 1.5 - 2Chunks of 6 -12 mm
Pro W-Tex flakes67 % average1 : 2 – 2.5Flakes of 3 – 10 mm
Above values are indicative and may vary per specific application and process.

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Nutritional benefits

  • Source of plant protein
  • Meat alternative:
    Suitable for vegetarians and vegans

Webinar: Improved yield
for better meat profits

Rising meat consumption and demanding consumers looking for tasty, affordable and natural products. A challenge to every food technologist wanting to deliver yield, taste and profit. BENEO Technology experts tested new cost effective recipes and shared them in a free webinar. The live session has passed, but there is still a chance to click here to register and listen to the recording.