Pea-based TVP can be used in the production of dairy-free cheese and meat alternatives, offering a satisfying texture in various vegan products.
Some product lines need to avoid dairy and soy allergens in the same item, and this is where pea-based TVP earns its place as a functional protein base alongside coconut, oat or nut-based fats used to replicate dairy mouthfeel. Because it doesn’t carry soy’s allergen profile, it widens which customers a product can be safely marketed to — a real commercial consideration for retailers building “free-from” ranges.
Granea supplies pea-based TVP as the protein backbone for exactly these combined formulations, where cutting the number of major allergens on a label is often the whole point of the product.
