New wheat-fava bean protein delivers meat-like texture for plant-based applications

GoodMills Innovation has introduced a new co-texturized protein ingredient designed to bring enhanced fiber structure and bite to plant-based meat alternatives. The new product, VITATEX Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein using a co-extrusion process that allows for complex amino acid cross-linking – resulting in a product with a distinctly meat-like texture.

The Hamburg-based company says the new ingredient is particularly well-suited for plant-based applications that require visible fibers and layers, such as vegan pulled meat, sliced meat alternatives, and barbecue skewers.

“While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting bite,” explained Antje Dittrich, Application Manager Plant-Based at GoodMills Innovation. “This technology allows us to achieve a meat-like structure, which is ideal for products where bite and mouthfeel are key to enjoyment.”

The result is a textured protein ingredient with a fibrous, multi-layered structure that mimics the qualities of cooked muscle meat. The flakes are clean-label, free from genetically modified ingredients, and made from raw materials sourced within the European Union.

The flakes are produced in a coarse granulation, making them easy to hydrate and handle in processing environments. Once soaked, the material can be shaped and further processed into finished products such as pulled 'pork' or 'chicken', meat-free kebab-style skewers, or cold-cut-style sliced meats.

A key feature of the ingredient is its ability to maintain structural integrity throughout a range of common food processing steps. The flakes have a high water absorption capacity – up to 1.9 times their own weight in water – and can endure mechanical stress during industrial production. According to GoodMills Innovation, the material resists shearing forces and retains its layered texture during frying, boiling, baking, defrosting, and deep-frying. It also performs consistently under pasteurization and sterilization conditions, making it a practical choice for ready-to-eat or shelf-stable product formats.

In terms of sensory characteristics, the light-colored flakes are easy to color and absorb seasoning well. Compared to ingredients made from pea protein, the wheat-fava blend produces fewer off-notes during preparation, potentially reducing the need for flavor masking.

Nutritionally, the combination of wheat and fava bean protein results in a more balanced amino acid profile. Wheat gluten is naturally low in lysine, an essential amino acid, while fava beans are rich in it. At the same time, wheat contributes methionine, which is typically lacking in legumes. This complementary pairing creates a more complete protein source, particularly relevant in plant-based applications where single-source proteins often require blending to achieve nutritional targets.

The fava bean content also supports regionally sourced, sustainable protein production. As fava beans are widely cultivated in Europe, their use supports more localized supply chains and may help reduce the environmental impact associated with long-distance ingredient transport.

The development of VITATEX Wheat Fava Flakes SVP Pro comes amid growing demand for meat alternatives that not only meet nutritional expectations but also deliver convincing taste and texture. As manufacturers look to improve consumer acceptance and differentiate their products in a crowded market, texture has become a defining factor.

GoodMills Innovation positions the new ingredient as a response to these needs, offering functionality, scalability, and improved process compatibility. The product’s clean-label status and EU-certified sourcing also align with increasing consumer interest in transparency and traceability.

The launch of VITATEX Wheat Fava Flakes SVP Pro follows the company's ongoing strategy to support manufacturers in developing next-generation plant-based foods. By using co-extrusion technology, the company aims to elevate textural fidelity in meat-free applications and offer technical advantages in production environments where consistency and yield are critical.