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Textured Vegetable Protein (TVP) – A Healthy option to extend your food production and reduce your costs

Butterscotch Date and Nut Cake.
October 2, 2019
Harvest 2019
November 4, 2019

Textured Vegetable Protein (TVP) – A Healthy option to extend your food production and reduce your costs

Textured Vegetable Protein

Ben Furney Flour Mills have been manufacturing textured vegetable protein for over 20 years and we have spoken about its benefits in the past (you can read more in our article on TVP here. We often find that customers can be wary about how they might introduce TVP into their production processes. 

This is where our team can excel in helping you minimise any potential issues with introducing a new ingredient into your food production processes. 

To recap on why you might introduce TVP into your processing and why you might choose our TVP in particular, these are our top 5 reasons for doing so.

Why use TVP in your production process

1.It is a meat analogue or meat extender with high nutritional value. TVP can replace up to 40% of the raw meat in your processes, reducing shrinkage by 20-30%

2.It’s a high protein, low fat content product. Due to the nature of the product it absorbs up to three times it’s weight in water, spices, natural meat fats and juices while replicating the texture and flavour of meat.

3.It’s an economical alternative that is already accepted by your end consumer and is made from non-GMO Soyabeans.

4.It has a minimal ingredient listing and is 100% Australian Manufactured.

5.We are very flexible in both the packaging and delivery of the product to suit your needs. Our team will work closely with yours to ensure you receive exactly what you need, when you need it. 

However, like anything, introducing a new product into your process can provide challenges and we recommend undertaking a few system checks to ensure that you will be 100% happy with the outcome. Our team is here to help at each step of this process. 

How to get started with TVP in your production processes.

We can help you: 

1. Understand how to trial the product.

We can make recommendations on the percentage changes/increases/or reductions that might be needed in relation to the amount of TVP to add and what water changes might need to be made to ensure that the end product is up to your standards.

2. Understand the pros and cons of introducing TVP into your production process.

We have successfully worked with food manufacturers in many different food applications, so our team is highly skilled in helping you make the transition. We know what to look for and help you find the answers to the questions that may pop up in relation to your application process.

3. Determine what type (colour and texture) of TVP might be the best for your particular food application.

Our TVP is produced in a wide variety of colours, shapes and sizes and is designed to have minimal influence on your existing ingredients. We aim to provide product that produces a similar mouth feel to meat to ensure a high level of acceptance by your end customer. 

In addition to the cost savings that using a meat analogue or extender like TVP will bring to your business, we also have flexibility in product and packaging with a delivery when required approach.   

As an Australian based food manufacturer, our responsive scheduling regime means that we tailor a unique solution for you that is also responsive to your customer’s needs. 

We invite you to get in contact with us today and learn more about this expanding food option.