GoodMills Develops Wheat and Fava Protein for Improved Texture in Meat Alternatives

GoodMills Innovation, a subsidiary of Europe's largest milling organisation, GoodMills Group, has developed VITATEX® Wheat Fava Flakes SVP Pro, a new plant-based protein ingredient suitable for meat analogues requiring fibrous textures. The product combines wheat gluten and fava bean protein through a co-texturisation process, creating a structured, meat-like texture that replicates animal meat's fibrous nature. The co-extrusion method in the production of the flakes allows for protein cross-linking, resulting in a stable, cohesive structure with distinct layers that withstand various cooking and production techniques.

With high water absorption capacity and resistance to mechanical stress, the product is versatile for a range of cooking applications, from frying to pasteurisation. The wheat-fava blend also enhances the amino acid profile, addressing deficiencies in lysine and methionine, and allows for regional sourcing options within Europe. Additionally, the clean label and locally sourced ingredients offer flavour absorption capabilities and a neutral sensory profile, making it an attractive option for manufacturers of meat alternatives seeking improved texture and taste.