The soya plant has naturally high protein content, its seed containing on average 32 to 38% of its weight in proteins.

These textured proteins are obtained through the extrusion of seed whose oil has been coldpressed out, extrusion being a mechanical process combining heat and high pressure. The resulting product, substantially expanded when just extruded, is cooled to help the protein regain structure, and is then sifted according to various calibres. 

TVP (Textured Vegetable Protein) contains 45 to 50% protein (2 to 3 times more than beef and without cholesterol). it can serve as an advantageous substitute for animal protein in a wide range of home cooking (moussaka, bolognaise sauce, stir fries or stews, lasagne, stuffed tomatoes, etc) or in the manufacture of ready meals like ravioli, spring rolls, chilli sin carne,etc.

TVP is packaged in bulk : 10 kg cartons or 350 Kg bags.