Developing convincing meat alternatives means balancing texture, protein content and eating quality while keeping the formulation practical. Burgers, sausages, mince and nuggets can each require a different approach, making ingredient selection an important part of development.
Ebro Ingredients offers textured pea and fava bean proteins, alongside pulse protein concentrates and flours, as ingredient routes for plant-based and hybrid concepts.
Creates meat-like burgers with elevated protein content.
Supports clean-label formulations with natural ingredients.
Recommended ingredients
Delivers versatile minced meat alternatives for multiple applications.
Builds texture and bite in vegan sausage products.
Provides fibrous texture and excellent eating quality.
Creates authentic texture in plant-based meatball products.
Mimics chicken-like fibres in strips and chunks.
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Partial meat replacement
Supports plant-based ready meal formulations.
Creates texture systems for seafood alternatives.
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Enables fish-free and seafood-free concepts.
Replaces soy with European pulse proteins.
Supports sliced plant-based deli products. Soy protein replacement
Enables next-generation vegan charcuterie products.
Replaces soy proteins in multiple food applications.
Replaces dairy proteins with plant-based alternatives.
Increases protein levels in a broad range of food products.
Adds meat-like bite with textured fava bean protein.
Adds structured plant protein to sausages and meals.
Organic Textured Pea Protein
An organic textured pea protein providing approximately 55% protein, combining plant-based protein enrichment with a structured texture.
Learn moreTextured pulse proteins are a relevant starting point when you need to build structure and bite in plant-based meat alternatives. Ebro Ingredients offers textured proteins based on pea, fava bean and chickpea, with application work covering formats such as plant-based mince and other meat-replacement concepts.
The most suitable approach depends on the target texture, product format, hydration and processing conditions. Rather than treating every meat alternative in the same way, evaluate the texturate within the complete formulation and intended process.
Ebro Ingredients can help you identify an appropriate ingredient route and starting point for application trials.
For a soy-free formulation, pulse ingredients based on pea, fava bean or chickpea can provide useful alternatives to explore. Depending on your product, textured pulse proteins can contribute the primary structure, while pulse protein concentrates can be evaluated for additional functional or nutritional requirements.
Selection should start with the finished product you are trying to develop rather than with a direct 1:1 replacement assumption. Texture, protein level, binding, flavour and processing conditions can all influence the preferred approach.
If you are reformulating an existing soy-based recipe Ebro Ingredients can help you compare relevant pulse-based options for further evaluation.
Start with your required finished-product format and sensory target. Ebro Ingredients has developed textured proteins from pea, fava bean and chickpea for meat-replacement applications, so there is more than one pulse route available when building a formulation.
The choice should consider factors such as desired structure and bite, protein contribution, hydration, flavour profile and processing conditions. Different formulations can therefore require different ingredient choices rather than a universal solution. Comparing selected options in your actual formulation is the most useful way to assess suitability.
Ebro Ingredients can support the discussion around ingredient selection and application evaluation for your particular development project.
Pea, fava bean and chickpea protein concentrates can be considered for protein enrichment, while textured pea and fava bean proteins combine protein contribution with structural functionality. The appropriate option depends on the formulation and the nutritional and sensory targets of the finished product.
For projects like this, our application specialists can help translate your product target into practical ingredients to evaluate.
Yes. Hybrid meat concepts are included among the applications identified for Ebro Ingredients' meat-replacement ingredient portfolio. Textured pulse proteins, protein concentrates and pulse flours are relevant technologies to evaluate, depending on how much meat is retained and the required finished-product characteristics.
A short discussion with Ebro Ingredients can help turn this question into a focused trial plan.
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