future of protein production with plates with healthy food and protein

Kröner-Stärke unveils new line of TVP meat replacements following €36 million facility expansion

October 14, 2024

In response to the rising demand for alternative protein solutions, Kröner-Stärke has launched a new line of textured vegetable protein (TVP) meat alternatives, enabled by a recent €36 million investment in a dedicated production wing. This state-of-the-art expansion, equipped with advanced drum drying and extrusion technology, is set to produce high-quality TVP in granule, fiber, strip, and powder formats.

Starting with wheat and pea protein, the facility is designed to counter common concerns around artificial additives in meat replacements by using only natural ingredients. The entire process relies on untreated spring water, heat, and physical methods—ensuring no chemical additives are involved. Additionally, organic versions of these texturates will be available to meet consumer demand for clean label options.

As consumers increasingly shift toward plant-based proteins, Kröner-Stärke anticipates strong interest in its new TVP range, ideal for a variety of applications including burgers, sausages, and sauces. The extruded powders also offer an excellent protein boost for baked goods and low-carb products, catering to the needs of health-conscious consumers.

Henrik de Vries, Commercial Director at Kröner-Stärke, expressed enthusiasm about this strategic move. “We’ve been supplying ingredients like spelt gluten for meat alternatives for years, so developing this new facility was the logical next step. We’re excited to explore the possibilities this new venture will open up,” he said.

The facility is divided into two production lines: one dedicated to gluten-containing, wheat-based TVP and the other focusing on drum-dried, gluten-free pregelatinized starches and flours. This setup allows Kröner-Stärke to deliver custom granulations and shapes to meet specific customer needs, with the option for mixed protein bases. However, the primary focus will remain on wheat-based proteins due to their neutral taste and desirable texture.

If you have any questions or would like to get in touch with us, please email info@futureofproteinproduction.com

About the Speaker

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Every week, you’ll receive a compilation of the latest breakthroughs from the global alternative proteins sector, covering plant-based, fermentation-derived and cultivated proteins.

View the full newsletter archive at Here

By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.