Happy Plant Protein, a Finnish food tech company, is unveiling its new textured vegetable protein (TVP) made from faba beans at the upcoming Food Ingredients Europe trade fair. The innovative one-step process uses a dry extrusion method to transform legume flour into high-quality textured protein, offering a neutral taste and smell with improved texture compared to traditional legume proteins. This technology allows for local sourcing, production, and improved food independence, with minimal investment required for implementation on existing production lines.

CEO and co-founder Jari Karlsson emphasizes the eco-friendly nature of Happy Plant Protein's process, which avoids using chemicals or large amounts of water. The company's innovative approach has garnered positive feedback from the food industry, leading to significant funding for further technology development. With a focus on making food healthier for people and the planet, Happy Plant Protein aims to provide cost-effective and sustainable protein solutions for the food industry, ultimately contributing to a more sustainable and efficient food production system globally.