Plant-based meat alternatives

Formulate plant-based meat alternatives with a satisfying bite and chew

To win in plant-based meat alternatives, you'll need to meet consumers' high expectations for convincing, meaty bite and texture — while also keeping a clean label that is free of GMOs, gluten and ingredients considered major allergens.

With non-GMO, gluten-free, soy-free VITESSENCE^® TEX Crumbles 102 textured protein, you can leverage the appeal of peas to create the optimal taste, texture, mouthfeel, nutrition and functionality for winning plant-based meat products.

Bring the power of pea protein to your plant-based meat application

Labeled as pea protein and providing 65% protein (dry weight), VITESSENCE^® TEX Crumbles 102 textured protein provides texture, chewiness and firmness to help mimic meat in a variety of products, including: 

• Vegan patties 
• Meatballs
• Nuggets
• Sausages
• Crumbles 
• Chicken/tuna pieces

Get optimal functionality for firm, meaty textures

Traditional plant protein powders often fail at creating a meat-like texture, as these ingredients form a thick dough when formulated into a moisture-containing matrix. But VITESSENCE^® TEX Crumbles 102 textured protein is a structured vegetable protein that:

• Hydrates quickly to help ensure optimal bite and firmness in the end product
• Maintains excellent particle integrity and shape after hydration

See the experts in meat alternatives

VITESSENCE^® TEX Crumbles 102 textured protein brings a versatile new option to your formulating toolkit for meat alternatives — and Ingredion can also provide the consumer insights and expert technical support to help you make the most of it in your applications. At Ingredion Idea Labs^® innovation centers, including our Plant-Based Meat Center of Excellence in Englewood, Colorado, you can work alongside our experts to take your plant protein-enhanced products from concept to launch.

Achieve the highest protein levels and deliver on consumer expectations

Consumer hunger for plant proteins keeps growing — especially for products that are non-GMO, not labeled as major allergens and are sustainably manufactured using regionally sourced raw material. New VITESSENCE^® Pulse 1853 pea protein isolate helps you create products that deliver on consumer expectations, with our maximum protein levels plus great taste and texture in a variety of applications.

Our highest protein level with an even better taste and texture

With minimum 84% protein (dry basis), this pea protein isolate enables you to stand out with "plant protein" claims using the label-friendly power of peas.¹ And there's no compromise on taste: Sensory testing² confirms that this isolate provides an improved texture and cleaner taste compared to other pea protein isolates.³

Clean label appeal for today's health-focused consumers

VITESSENCE^® Pulse 1853 pea protein isolate is non-GMO and not considered a major allergen. Plus, it is processed without the use of organic solvents that are sometimes used in the manufacture of other proteins.⁴

Functionality to shine in your plant protein application

With good emulsion stability, water-holding and oil-holding capacity, this pea protein isolate is ideal for:

• Plant-based meat
• Plant-based dairy products
• Nutrition and energy bars
• Better-for-you baked goods and snacks
• Powdered and RTD beverages
• Smoothies

North American-made for sustainable, reliable and traceable supply

Starting with peas grown in the U.S. and Canada, this isolate is manufactured in our state-of-the-art South Sioux City, Nebraska plant, which helps to reduce environmental footprint. This regional sourcing and sustainable high-quality manufacturing enable a consistent and reliable domestic supply, and ease end-to-end traceability of your ingredients.

SOURCES/NOTES:

¹Atlas Ingredion proprietary consumer research, 2021

²Ingredion-trained sensory panel evaluation

³Compared to three competing pea protein isolates (tested 6.6% grams of powdered pea protein in water)

⁴VITESSENCE^® Pulse 1853 pea protein isolate is processed without solvents like hexane, which is commonly used in the manufacture of soy proteins