Luxembourg-based Moulins de Kleinbettingen will be launching a new textured vegetable protein, "SoyWheaTex Dark Black Chunks," at the upcoming event Food Ingredients Europe in Paris in 2025. This soy- and wheat-based meat alternative is designed for use in prepared dishes such as chili, tacos, stir-fries, and other sauced recipes. The product is a dry, chunk-style protein blend made primarily from soy, wheat gluten, and malt, which can be rehydrated and cooked in various ways, making it a versatile option for food manufacturers.

Moulins de Kleinbettingen's new product is described as having a neutral base flavor that can absorb seasonings and sauces efficiently. The formulation is additive-free and developed under clean label standards, with additional benefits such as microbiological stability and a lack of volume loss during cooking or freezing. The company highlights the high protein and dietary fiber content of the product, as well as its potential for cost reduction, making it suitable for both industrial and foodservice buyers looking for scalable, shelf-stable plant-based ingredients for meat-free product development.