Plant-based sausages need a hydrated protein matrix that stuffs cleanly and sets into a cohesive bite during cooking. Textured protein and functional protein play different roles, so their ratio and water addition should be tuned against fillability, firmness and moisture retention.
What can we help you achieve?
Improved bite
Getting the texture of sausages right creates the distinctive bite and eating quality consumers expect.
Juiciness
A more succulent texture can make the finished product feel fresher and more satisfying.
High protein
A meaningful protein boost can strengthen nutritional positioning and open new premium opportunities.
Our Recommended Ingredient Solution
PisumTEX
This ingredient can provide texture and structure building and protein fortification in this formulation. This textured pea-protein range is available at 55% and 65% protein and also has an organic option, giving more grade flexibility within the textured pulse-protein family.
ViciaTEX
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Its distinguishing raw material is locally grown fava bean; the range is a 65% textured fava protein made without added ingredients.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
