Textured Wheat Protein: BeneoPro W-Tex as meat alternative.
The first application of wheat protein can be traced back to ancient China. Even then, it was already used as a vegetarian alternative. After hydration textured wheat protein offers a meat-like texture and is therefore used for partial or complete meat replacement. One part of textured wheat protein with two parts of water allows for a 1:1 replacement of meat.
Nutritional benefits of Textured Wheat Protein.
- Source of plant protein
- Meat alternative:
Suitable for vegetarians and vegans
Food application with BeneoPro W-Tex.:
Neutral taste and meaty mouthfeel.
Textured wheat protein has a nice neutral taste and stable hydrated texture which makes it suitable for a wide range of applications, in particular meat analogues, ready meals, …
Flaky wheat proteins are highly versatile and can be used in a wide range of applications. It allows for total and partial meat replacement without negatively impacting taste and texture. On the contrary, it benefits juiciness. Other than soy protein, the taste of textured wheat protein is neutral, eliminating the need of masking flavours.
The chunky type shows a texture advantage when used in red ground meat products.
Easy handling.
BeneoPro W-Tex has a simple, very quick hydration speed and is easy to include in the production process. It can be used in a wide range of meat and ready-meal applications without altering processing conditions.
Our textured wheat protein absorbs twice its weight in water and keeps its texture while hydrated even after a long hydration time.
The BeneoPro W-Tex range.
Above values are indicative and may vary per specific application and process.
Webinar.
Expert experts: Textured Wheat Protein for more yield in meat processing.
Produce meat with a bigger margin, an asset in respect of global rise in meat consumption. Get a close-up on how to improve yield, whilst availing taste and texture. Results based on cost and profit calculation by the BENEO Technology Center. Let our experts walk you through the technical and physiological benefits of our ingredients, market insights, consumer concepts and recipes based on top-level food engineering.
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