Plant-based & vegetarian food
Texturized vegetable proteins
Lead the future with plant-based meat alternatives.
Experts in Extrusion for Plant-Based Ingredients
With decades of experience in extrusion technologies, we specialize in delivering tailored solutions for both Texturized Vegetable Proteins (TVP) and High-Moisture Extrusion (HME). Our advanced systems and process know-how ensure optimal texture, taste, and efficiency—empowering food producers to meet the growing demand for sustainable, plant-based alternatives.
Why Texturized Vegetable Proteins
2. Evolution of the food world: People, increasingly open to new forms of food, are leading the change. At the same time, the catering industry itself is starting to include the use of alternative proteins in its gastronomic offerings.
3. Uniformity, safety and hygienestandards: The use of textured vegetable protein (TVP) reduces the possibility of contamination because, as the product is sterile, it prevents the development of pathogens.
Research
Trend deep dive.
Plant-based extruded ingredients
Texturization is a process by which vegetable proteins, such as those of peas, lupins, lentils, broad beans and wheat, are deconstructed from their globular structure and realigned into fibers, in order to obtain products that mimic the texture of meat or fish.
These proteins can be long or short fiber, and have different characteristics depending on the source, protein content, granule shape and system used. This feature is used as indicator of which type is best suited to reproduce the appearance and texture of the desired meat alternative.
GEA, with its tried and tested extrusion technology, creates solutions that texturize both dry and high-moisture proteins using a twin-screw extruder, leading to a vast variety of applications.
Realizable Texturized Vegetable Proteins
The production is driven by balanced and determined steps
A device in which different flours, dry raw materials, are mixed and blended together homogeneously.
The gravimetric dosing geometry is specific to handle the typical particle sizes of the different flours involved, such as protein isolates.
High-speed mixer that homogenizes the distribution of the water in the flour stream, creating a homogeneous dough.
A basin that is ready to be used with steam, which is sometimes necessary for leguminous flours.
GEA xTru Twin is the tailor-made solution for a versatile screw configuration, specifically for the application of textured proteins. A tailor-made suit for each raw material and foodstuff you want to create.
The product takes the desired shape before being cut.
This is not a mandatory step, it depends on the food to be obtained.
The product reaches the packing temperature that prevents the undesirable development of condensation inside the product.
Why choose GEA XTru Twin
Utilizing GEA extruders for vegetable protein texturization offers tangible benefits to manufacturers by enabling control over variable thermo-hygrometric conditions and high process temperatures, facilitating protein denaturation and the transformation of protein bodies into a homogeneous, fibrous matrix with reduced solubility and dispersion in water.
GEA xTru Twin
A Single Partner for the Entire Production Cycle
GEA is your trusted partner for the complete production journey of plant-based meat analogues—offering integrated expertise in both Texturized Vegetable Proteins (TVP) and High Moisture Extrusion (HME). Through the close collaboration of our two specialized Technology Centers—Food Extrusion and Food Processing and Packaging —we deliver seamless process integration from raw material to finished product.
Our Food Extrusion division focuses on the transformation of dry and wet vegetable proteins into TVP granules, which can be sold as-is or further processed. These intermediate products are then refined by our Food Applications & Solutions team into final consumer-ready formats such as burgers, nuggets, and more.
What sets GEA apart is not only our technological depth but also our scientific support. Our in-house analytical laboratory enables precise characterisation of raw materials—including composition and protein denaturation levels—ensuring compatibility and optimal performance in the extrusion process. This capability, combined with pilot plant testing and collaborative R&D (including partnerships with universities), empowers customers to:
1. Transform ideas into reality by testing formulations on GEA pilot lines;
2. Validate raw material suitability through advanced lab analysis;
3. Co-develop innovative products with our R&D experts;
4. Rely on proven, scalable extrusion technologies tailored to their production goals.
From concept to commissioning, GEA delivers a full-scope solution designed to meet the evolving demands of the plant-based protein market.
The future of meat alternatives: plant-based extruded products
Discover how GEA can guide you through all the steps for the production of meat-alternatives, thanks to an advanced knowledge in the plant-based food extrusion process.
Share your project with us.
A dedicated team of GEA expert will help you in realizing a complete turnkey line process through personalized solutions based on your needs.
Contact our GEA Experts
Products & Technologies
Showing 0 of 0
Downloads
GEA Insights
Chilling Danish pastries with purpose
German pastry specialist Wolf ButterBack expands with GEA’s ammonia-based BluX chiller technology that delivers flexible, low-maintenance cooling while helping the company move closer to net zero.
A partnership shaping the soul of pasta
Barilla and GEA unite tradition with innovation at a new R&D pilot plant in Illinois – boosting speed, flexibility & quality while keeping the soul of pasta alive. 🍝
Using everything: How by-product processing reduces food waste
Maximizing the value of every resource is key to a circular economy. Modern technology unlocks the vast potential in animal by-products, transforming side-streams into valuable proteins, fats and biofuels for new, more sustainable value chains.
