Everything You Need to Know About Vegetable Protein

Introduction

Eggs and lean meat are among the things that come to mind when thinking about foods that are rich in protein. For vegetarians, vegans, and people who try to go on a meatless diet, there is another good source for this nutrient: vegetable protein products. These goods are a popular substitute for meat. They can be found in plenty of commercially processed food, such as burger patties and sausages.

There is a steady demand for vegetable protein. So, if you are in search of a reliable vegetable protein supplier in the Philippines, look no further than Wills International Sales Corporation. Our company partners with local businesses that need different kinds of raw materials, ingredients, chemicals, and other food and non-food products. Contact us to learn more about the items that we distribute to our clients.

What Is Vegetable Protein? 

Meat contains a wide range of vitamins and nutrients that are good for the body. Beef, poultry, and pork, for instance, are all rich in iron, zinc, and B-complex vitamins. Aside from these nutrients, these meat products contain a high amount of protein, as well. However, even if meat contains plenty of essential substances, there are still people who choose to go on a meat-free diet for a variety of reasons.

Those who do not eat meat by choice usually consume vegetable protein. This way, they can still get the right amount of protein that they need in their body. Vegetable protein is traditionally only made of soybeans. Legumes are generally easier to process, but soybeans are the ones that contain the highest amount of high-quality protein.

The continuous developments in food technology paved the way for other plants to be used for making this product, as well. Today, vegetable protein can be made using oats, corn, wheat, cottonseed, peanuts, and other protein-rich foods.

Brief History 

Vegetable protein essentially mimics the texture of meat, so it is also commonly referred to as TVP, which is short “textured vegetable protein.” TVP was invented in the 1960s by an American food processing company. In the first few years that it was introduced, TVP did not get enough attention. However, its popularity started to rise a decade later, and in the 1970s, authorities approved of its use for school lunch programs.

Back then, TVP was marketed as a means to reduce the cost of manufacturing meat-based products without compromising their nutritional value. Today, however, those who sell goods containing vegetable protein focus more on the product’s health benefits rather than its cost.

It is true that vegetable protein contains plenty of potential benefits to a person’s health. This is why many businesses add this product to the goods that they sell. If you wish to do that, as well, contact Wills International today. Our company is a trusted vegetable protein supplier in the Philippines. Do not hesitate to contact us if you want us to provide you with vegetable protein and other products.

Manufacturing Process 

When producing vegetable protein, the raw materials need to be made into flour first. This means that the soybeans (or wheat, cottonseed, oats, or any other protein-rich foods) will be dried and ground into fine materials. The oil and fat from the powdered goods will be extracted to produce the flour.

Vegetable protein producers usually just purchase ready-made flour from different sources. However, there are businesses that make their own flour to ensure quality. Once this step is done, manufacturers will use thermoplastic extrusion to create vegetable protein. Here is how the whole procedure is done:

The soybean flour will be mixed with water, salt, and other ingredients.

A machine called the extruder will be used to apply extremely high temperatures to the mixture. About 150 to 200 degrees Celsius is needed for this step.

During the heating process, the mixture will expand be pushed out of the machine as elongated strips, which will then be cut into smaller pieces by a blade.

The finished product will be dried and then packed before being shipped and sold.

Popular Uses 

Vegetable protein is pretty versatile, so it has plenty of uses, particularly in the food industry. However, these applications can be further narrowed down into two main categories, which are:

Commercially Processed Foods 

Food processing companies often use vegetable protein when preparing meat-free products. With vegetable protein, it is now possible to manufacture burger patties, sausages, and even meatballs without using real meat.

Those who choose to have a plant-based diet are among the primary market for these meat-free commodities. People who want to save money also buy these products. This way, they can eat something that has almost the same taste and texture as real meat at a lower cost.

To ensure the quality of the goods that they produce, companies need to ensure that their main ingredient comes from a reliable source. Wills International is your trusted vegetable protein supplier in the Philippines. Our company distributes various types of ingredients and other food and non-food commodities to local businesses. Get in touch with us if you want to place an order on some of our products.

Homemade Recipes 

Vegetable protein products also come in small packages that are sold at groceries, supermarkets, and other commercial establishments. People who want to use them simply substitute them for ground meat when cooking different kinds of dishes. Among the most common dishes prepared using vegetable protein are sloppy Joes, cottage pie, tacos, and nuggets.

When you choose to make homemade dishes using vegetable protein, here are a few things to keep in mind:

Seasoned and Unseasoned Options – In general, vegetable protein does not have any flavor on its own. Unseasoned products usually taste bland, so you might need to add a lot of spices to get a bit of flavor. There are also seasoned vegetable protein that already contains the right spices to mimic the real taste of meat.

Storage – The shelf life of vegetable protein is usually indicated in its packaging. The product will generally last for about a year, as long as it is kept in a cool, dry, and sealed container. Dishes cooked with vegetable protein will get spoiled in about a week if not kept refrigerated. Even so, it is best to eat them before three to four days.

Eating It Raw – Some people find nothing wrong with eating vegetable protein straight out of the package. This practice, however, is not advisable. While manufacturers ensure the quality and sanity of the goods that they sell, vegetable protein products still do not undergo pasteurization. To ensure that you are not being exposed to bacteria and other harmful substances, it is best to cook vegetable protein before eating it.