Vegan meatballs need textured protein to hydrate into a cohesive mass that portions cleanly and holds shape during cooking. Texturate source and water addition govern forming consistency and cooked bite, so both should be developed as controlled variables.
What can we help you achieve?
Good bite
Getting the texture of meatballs right creates the distinctive bite and eating quality consumers expect.
High protein
A meaningful protein boost can strengthen nutritional positioning and open new premium opportunities.
Easy processing
A wider processing window can reduce corrective handling and help production run more efficiently.
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.
