DualTexture™ Protein

DualTexture™ Protein

A next-generation TVP platform for hybrid and plant-based meat.

Built for manufacturers who need real bite, strong flavor carry, and better economics across the protein products consumers already buy.

  • 30–50% inclusion in hybrid formats without compromising eating quality
  • Strong bite, fat binding, and flavor carry across hybrid and plant-based systems
  • Soy-free platform for mince, pulled, cubed, sausage, ready meals, and more

One platform for the next generation of meat products

Hybrid and plant-based meat face the same challenge: products must taste right, perform at scale, and make economic sense.

DualTexture™ Protein gives manufacturers one system for both opportunities — improving taste, texture, nutrition, and cost inside familiar formats consumers already understand.

Better eating quality. Better economics. One scalable protein system.

Built to go beyond standard TVP

Standard TVP works in simple formats, but it often reaches its limit when inclusion rises or applications become more demanding.

DualTexture™ Protein is built for higher performance. It holds fat, juice, and seasoning while keeping the bite consumers expect — across hybrid and plant-based products.

30–50% inclusion in hybrid formats vs. 10–15% conventional TVP

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One ingredient platform. Two market opportunities.

DualTexture™ Protein gives manufacturers one ingredient system for both high-growth hybrid meat and better plant-based products.

Hybrid meat

Reduce animal protein while keeping the taste, texture, and eating experience consumers expect.

Plant-based meat

Build better plant-based products with stronger bite, cleaner flavor, and commercial-scale performance.

Built for manufacturers

Designed for meat processors, private-label suppliers, prepared meal producers, caterers, foodservice manufacturers, and ready-to-eat producers.

Produced for scale

Soy-free. High protein. Reliable performance. Technical support for formulation and scale-up. Produced in IFS/BRC-certified facilities.

Hybrid is the scale opportunity

10% hybrid adoption across EU + U.S. beef and poultry = 5M+ tons of hybrid products annually

Hybrid is not a niche plant-based trend. It is a practical way for the existing protein industry to improve cost, nutrition, and carbon impact while keeping consumers in familiar products.

The market does not need consumers to change.
It needs better protein systems.

Build better hybrid and plant-based products

DualTexture™ Protein helps manufacturers improve taste, texture, cost, nutrition, and sustainability across the protein products consumers already buy.

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