Textured Vegetable Proteins (TVP): Future Foods Standing on Their Merits as Meat Alternatives
Open accessAbstract
The development of plant-based meat is drawing considerable attention from scientific and industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a momentum as key ingredients in meat alternatives. This review aims to provide practical information about the current landscape of TVP global market, production and uses with special focus on advances and challenges in formulating meat alternatives. Through mapping the market landscape, the main sources of TVP are soy, wheat, and pea proteins that are chiefly used in meat alternatives. TVP are available as low- (LM-TVP) and high-moisture (HM-TVP) extrudates/textures which are different in structure, form, storage, and functionality. Even though LM-TVP are the most used, the interest in HM-TVP are increasing due to their meat-like texture. The advances in texturization technologies and the rise of new protein sources are boosting the development of TVP with enhanced functionalities to meet consumer expectations (in terms of flavour, texture, nutrition, and price), and thus expanding their use from mimicking animal products to optimizing new options that stand on their own merits. It is expected that the next generation of plant-based meat alternatives would go beyond imitation towards differentiation.
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Concerns regarding allergens, antinutritional factors, GMOs, and extensive use of soy as animal feed have stimulated interest in alternative protein sources.
“Although soy has traditionally dominated this market because of its high protein content, mild flavor, and technofunctional properties, concerns regarding allergens, antinutritional factors, Genetically Modified Organisms (GMOs), and its extensive use as animal feed have stimulated interest in alternative protein sources [22][23][24].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [23]
Section 2.1, “Drivers and restraints” (page unavailable), identifies soy allergens and concerns about genetically modified vegetable proteins, and notes growing interest in faba bean and rapeseed/canola proteins. Our copy does not link interest in alternatives to soy’s antinutritional factors or its extensive use as animal feed; its discussion of antinutritional factors concerns extruded pea protein in section 4.2. (LLM, conf=0.84)
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References 120 · Cited by 124
Research works printed but not linked: 3
- X . · DOI
- Ganjyal, G.M., 2020. Extrusion Cooking : Cereal Grains Processing. Elsevier .
- Zhao, Y., Naren, G., Qiang, J., Qin, G., Bao, N., Farouk, M.H., 2021. Identification of allergic epitopes of soybean 𝛽-conglycinin in different animal species. Front. Veterin. Sci. 7, 1104. doi: 10.3389/FVETS.2020.599546/BIBTEX . · DOI
- Authors
- Baune, M.-C., Terjung, N., Tülbek, M. Ç., & Boukid, F.
- Affiliations
- German Institute of Food Technologies (DE)
- Corresponding author
- Boukid, Fatma
- Venue
- Future Foods
- Publisher
- Elsevier BV
- Published
- 2022-12
- Volume
- 6
- Pages
- 100181
- ISSN
- 2666-8335 (ISSN-L)
- OpenAlex
- W4294719058
- Cited by
- 124
- References
- 120
- Citations by year
- 2026: 27 · 2025: 32 · 2024: 38 · 2023: 23 · 2022: 3 · 2015: 1
- FWCI
- 12.78
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Future Foods (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Keywords
- textured vegetable protein, plant-based meat, meat substitutes, soy protein, wheat proteins, pea protein, protein functional properties, meat texture
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