Baker Perkins launches high moisture TVP processing for meat substitutes.

TVP is used both as a meat extender and as a substitute. Meat-free TVP products are welcomed by consumer groups choosing to reduce or eliminate meat consumption,   including those following vegan and vegetarian diets for ethical reasons; growth in this market has been accelerated significantly by consumers eating less meat for environmental or health reasons.

Protein

High Moisture Extrusion Cooking (HMEC) is a recently developed process offering an improved fibrous consistency and texture than conventional Low Moisture Extrusion Cooking (LMEC). 

According to Keith Graham, business development manager, Baker Perkins, the texture of HMEC extruded TVP replicates the natural structure, texture and mouth-feel of meat and its twin-screw extruder technology for HMEC has a special die to create the final product.

“We offer standard recipes utilising a variety of different proteins including soy, pea and wheat; beans, lentils and other pulses can also be used​,” he said.  

“Baker Perkins will investigate the use of any protein, either for HMEC - commonly used for burger, ground/minced meat and chicken piece substitutes; or for LMEC - typically for sausages, meat balls and chicken nuggets.​ 

“We also develop recipes for customers’ own chosen protein.”​

Innovation Centre

Baker Perkins offers full support for customised products including initial trials, at its Innovation Centre, in Peterborough, UK, as well as process development, manufacture and equipment commissioning. 

“We take into account taste and flavour profile preferences as well as local ingredient availability​,” added Graham.

Baker Perkins has marketed twin-screw extruders to produce a range of foods and ingredients for over 50 years. Today’s range of SBX Master extruders provides continuous production at outputs from 250 to 2,300kg/hour, depending on the product.

The SBX Master Preconditioner mixes, heats and hydrates ingredients for processing in the extruder. Preparing the ingredients in this way increases process flexibility by reducing cooking times and energy input in the extruder, enabling a wider range of products to be made.