Ingredion expands its structed vegetable protein portfolio with VITESSENCE® TEX

Ingredion EMEA has launched its first textured pulse proteins across Europe, the VITESSENCE ® TEX. It is designed to help manufacturers create meat alternatives and vegan ready meals with the optimum balance of taste, meat-like texture and nutritional profile, while maximising opportunities to capitalise on this booming market.

Derived from pea and faba bean with 65% protein on dry basis, VITESSENCE ® TEX textured proteins enable manufacturers to formulate non-soy based and gluten-free meat alternatives with a consumer-preferred texture and front-of-pack claims. The new textured proteins can be used in meat alternatives, such as burger patties, nuggets or sausages and in ready meals, such as a vegan bolognese or lasagne and are available crumbled, minced or in larger chunks.

Severine Bensa, Plant Based Protein Platform Lead EMEA, at Ingredion EMEA, said: “More and more consumers are cutting down on meat and exploring exciting new plant-based meat alternatives. Retail sales of plant-based meat alternatives in Europe have grown by almost 10% per year over the last 10 years, driven by the rise in flexitarian consumers who want to limit their meat intake. The market for meat alternatives in Europe is expected to grow from €1.4 billion in 2019 to €2.5 billion by 2025.1 More and more consumers are cutting down on meat, driven by the rise in flexitarian consumers who want to limit their meat intake, and try new types of products from plant-based burgers, nuggets and ready meals to evolving seafood alternatives. Retail sales of plant-based meat alternatives in Europe have grown by almost 12% per year from 2015 and are expected to continue that growth. The European retail market size for meat alternatives and plant-based ready meals is expected to grow from €1.9 billion in 2020 to €3.3 billion in 2025.

“Studies also show that a meat-eater’s diet can produce almost double the CO2 emissions of a vegan diet,1 so it’s no surprise that eco-conscious consumers are associating plant-based diets with a more sustainable lifestyle. Alongside health and concerns about animal welfare, and sustainability is one of the main reasons why consumers choose plant-based food and drink.2

“Now’s the time for manufacturers to invest in creating delicious, protein-rich meat alternatives with a satisfying texture that even meat-loving consumers will enjoy.”

All of Ingredion’s VITESSENCE ® TEX SVPs textured proteins are sourced and processed in Europe, limiting the carbon footprint of formulations and tapping into the growing consumer demand for more local, more environmentally friendly meat alternative products.

VITESSENCE ® TEX textured proteins come in three different types to fit varying needs. VITESSENCE ® TEX Mince 101 textured pea protein and VITESSENCE ® TEX Mince 301 textured faba bean protein are mince-like shaped textured proteins that are ideal to use as is or for meat grind applications, such as burgers, meatballs, sausages or Bolognese sauces. VITESSENCE ® TEX Chunk 101 textured pea protein is ‘chunk’ shaped which makes it very versatile for different shapes and processes like grinding or shredding, in applications such as burgers, meatballs, sausages, nuggets and ready meals.

Ingredion EMEA are experts in texture and clean label, with a wide portfolio of texturising ingredients to help manufacturers create the right eating experience in meat alternatives. By working collaboratively with Ingredion EMEA, manufacturers can get their products to market faster and achieve a lead positioning in the growing market for plant-based alternatives.

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