Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives

• DOI: 10.1016/j.fufo.2022.100181
• Publication Date: 2022-09-06T09:18:06Z
• Authors: Marie-Christin Baune; Nino Terjung; Mehmet Çağlar Tülbek; Fatma Boukid
• Keywords: Plant-based; Texturization; Nutrition. Foods and food supply; TX341-641; 04 agricultural and veterinary sciences; Meat analogues; Market landscape; TP368-456; Future food; 0405 other agricultural sciences; Food processing and manufacture

The development of plant-based meat is drawing considerable attention from scientific and industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a momentum as key ingredients in alternatives. This review aims to provide practical information about the current landscape TVP global market, production uses with special focus on advances challenges formulating Through mapping market landscape, main sources soy, wheat, pea that chiefly used available low- (LM-TVP) high-moisture (HM-TVP) extrudates/textures which different structure, form, storage, functionality. Even though LM-TVP most used, interest HM-TVP increasing due their meat-like texture. texturization technologies rise new protein boosting enhanced functionalities meet consumer expectations (in terms flavour, texture, nutrition, price), thus expanding use mimicking animal products optimizing options stand own merits. It expected next generation alternatives would go beyond imitation towards differentiation.