What major retailers are looking for in vegan brands has become a strategic question in a market worth nearly €600 million in Spain, with an estimated annual growth rate of 10%, according to the First Economic Impact Report of the Plant-Based Sector published by Vegeta/es.

In addition, 2 out of 3 people in Spain have purchased plant-based products, and 4 in 10 consume them regularly, according to the 2025 Plant-Based Food Consumption Observatory. This is no longer a passing trend, but a structural category within the food industry.

In this context, large retailers are not only assessing which brands to introduce onto the shelf. They are also evaluating when and how to develop their own plant-based private label ranges in order to improve margins, strengthen differentiation and gain greater strategic control. This article examines the criteria currently shaping those decisions.

Strategic priorities of major retailers in the plant-based category

The plant-based category has entered a phase of maturity. According to the second wave of the Consumption Observatory, 75% of the population believe these products expand and improve the available food offering.

For retailers, this translates into clear objectives:

• Profitability per linear metre
• Strong rotation and repeat purchase
• Differentiation from competitors
• Attraction of the flexitarian consumer
• Alignment with sustainability commitments

In many European store checks, branded plant-based products still dominate certain subcategories, while private label penetration remains relatively limited. This is not contradictory; it is a typical consolidation phase.

Retailers often validate a category with established brands first. Once demand stabilises, they assess the opportunity to develop their own range in order to optimise margins and strengthen positioning.

Technical requirements demanded from vegan brands and manufacturers

Whether listing an external brand or developing a private label range, the technical criteria remain the same: reliability and consistency.

Major retailers prioritise:

• Consistent quality batch after batch
• Standardised processes
• Certified food safety
• Sustainable economic viability

A supplier must not only be innovative; it must be industrially robust.

Taste, texture and sensory experience comparable to conventional products

Taste and texture remain the main drivers of repeat purchase.

In a context where 80% of the population state they have reduced or are considering reducing their meat consumption (CECU), the success of the protein transition depends on plant-based products meeting sensory expectations comparable to conventional alternatives.

For retailers, this reduces commercial risk. For private label, it is even more critical: the product must protect the supermarket’s reputation.

Formulation, functionality and product stability

Success in large-scale retail depends on how the product performs in real conditions:

• Stability under chilled distribution
• Resistance to freezing and regeneration
• Appropriate shelf life
• Consistency across industrial production runs

Particularly within chilled categories — where rotation pressure is higher — technical stability is essential for both branded products and private label developments.

Production capacity, scalability and supply continuity

When a retailer decides to back a reference — whether branded or private label — supply security is fundamental.

This requires:

• Own production facilities and process control
• Ability to scale volumes
• Medium- and long-term planning
• Operational risk mitigation

In our case, technologies such as wet extrusion and dry extrusion, combined with forming, coating and processing lines for chilled, frozen and ambient solutions, enable us to adapt developments to different formats and commercial needs, ensuring scalability and industrial consistency across every plant-based project.

IFS certification further reinforces confidence in process stability, food safety and batch-to-batch consistency — key factors in large-scale retail.

Sustainability and coherence within the vegan business model

The plant-based category is directly linked to the wider protein transition.

100% plant-based products, particularly meat analogues, help diversify protein sources and reduce reliance on animal protein, aligning with the strategic commitments of many retail chains.

However, sustainability goes beyond formulation. It also involves coherence throughout the production model and value chain.

Functional packaging aligned with sustainability objectives

Packaging forms part of the retailer’s strategic decision.

Priority is given to solutions that:

• Optimise material use
• Improve logistics efficiency
• Integrate with internal recyclability policies
• Reinforce perceived quality

Managing the entire process in-house — from raw material to finished product and packaging — enables the delivery of integrated solutions adapted to both branded and private label ranges.

Transparency, traceability and regulatory compliance

Working with major retailers requires full transparency.

Ingredient traceability, regulatory compliance and clear documentation are essential to building stable, long-term commercial relationships.

For private label developments, this requirement is even greater, as the retailer assumes direct responsibility towards the consumer.

Consumer trends influencing retail purchasing decisions

Consumer behaviour ultimately drives retail strategy

According to Vegeta/es and organisations such as AINIA, ProVeg Spain, ANGED and the Good Food Institute, the plant-based sector is set to remain one of the most dynamic and innovative categories within the Spanish food industry through 2026.

Growth of ready-to-eat plant-based solutions

Ready-to-eat and plant-based prepared meals are gaining relevance.

Convenience, speed and everyday integration are particularly driving development within chilled categories. For private label, this subcategory represents a clear opportunity for differentiation and customer loyalty.

The flexitarian profile as a growth driver

The flexitarian diet is one of the main engines of category growth.

Consumers are not necessarily seeking to eliminate meat entirely, but to reduce consumption and incorporate attractive alternatives. This requires mainstream products that are price-accessible and sensorially competitive.

For major retailers, attracting the flexitarian consumer means consolidating a category that is already a regular part of the shopping basket.

The manufacturer behind the brand: how Sanygran adds value to plant-based positioning

Retailers do not only evaluate the product visible on shelf; they also assess who manufactures it.

For both branded ranges and private label developments, manufacturers must provide:

• Technical expertise in plant-based
• Industrial solidity
• Co-development capability
• Adaptation to different positioning strategies (clean label, premium, functional or mainstream)

Sanygran combines ingredient development with the manufacture of finished 100% plant-based products, offering experience in private label for national chains and export capacity.

Our approach is not about reformulating quickly, but about formulating properly: stability, taste, scalability and industrial coherence.

In a category now exceeding €600 million and continuing to grow steadily, the real question is no longer whether to invest in plant-based, but how to do so in a profitable, secure and strategically sustainable way.

Formulating plant-based products may seem straightforward. However, even small decisions regarding ingredients, processing parameters or recipe design can significantly impact texture, flavour and final consumer acceptance.

In this article, we explore the most common mistakes when formulating plant-based products and how to avoid them through proper recipe optimisation, process control and the right choice of functional ingredients.

Misalignment Between Sensory Expectations and the Final Product

One of the most critical issues in industrial plant-based products is failing to meet consumer expectations in terms of flavour, texture and overall eating experience. When this happens, repeat purchase drops and perceived product value decreases.

Inadequate Use of Proteins and Texturising Systems

Selecting plant proteins or texturisers without considering the final application often leads to dry, rubbery or unstable products.

In applications such as plant-based burgers and meat alternatives, adjusting protein combinations and functional systems is essential to guarantee homogeneous structure, juiciness and a defined bite throughout shelf life.

Proper plant-based formulation requires understanding how ingredients behave during mixing, forming, cooking and freezing at industrial scale.

Off-Flavours and Poorly Balanced Taste Profiles

Residual bitter, earthy or strong vegetal notes are common in plant-based products when flavour systems are not properly balanced during development.

At Sanygran, we conduct sensory trials and iterative formulation adjustments to minimise off-flavours and achieve well-rounded flavour profiles, even after thermal processing or freezing.

Nutritional Imbalance in Plant-Based Formulation

An unbalanced nutritional profile directly affects the perceived value of plant-based products, both for professional buyers and end consumers.

Protein Replacement Without Functional or Nutritional Equivalence

Replacing animal protein with plant protein without ensuring competitive protein content or functional equivalence can negatively impact market acceptance.

For food manufacturers developing meat alternatives, it is essential to maintain not only nutritional benchmarks but also structure, water retention and texture performance.

Overly Long Ingredient Lists

Overcomplicated recipes can create labelling challenges, commercial friction with retailers and negative quality perception.

Applying functional simplification principles allows manufacturers to maintain performance while avoiding unnecessary ingredients — a key factor in the European market.

Food Safety and Product Stability Failures

Controlling key parameters such as water activity, pH and thermal treatments is vital to ensure shelf life, microbiological safety and batch consistency in plant-based products.

Allergen Risks and Cross-Contamination

An incorrect combination of ingredients or improper process settings can reduce shelf life, affect texture, or cause loss of juiciness and colour. Early adjustments to moisture, protein levels and thermal treatments help maintain stability and minimise product returns.

Shelf-Life Issues Caused by Poor Formulation or Process Adjustment

Inadequate control of moisture, cooking or freezing processes can result in texture degradation, product returns and food waste.

We adjust industrial processes and equipment parameters to ensure that each batch maintains juiciness, bite and structural consistency throughout its intended shelf life.

Lack of Understanding of the Regulatory Framework for Plant-Based Products

Ignoring European regulations can delay product launches or require reformulations. Reviewing product names, nutritional claims and mandatory labelling from the start prevents blocks and protects your investment.

Incorrect Use of Product Names and Claims

Using inaccurate names or claims can have legal and commercial consequences. Ensuring alignment between formulation, nutritional profile and marketing communication guarantees products that are safe, compliant and market-ready.

Product Development Without a Clear Market Vision

Developing plant-based products without a clear understanding of the target market, sales channel or B2B client requirements often results in technically correct but commercially weak products.

Misalignment Between R&D, Marketing and the End Consumer

A disconnect between technical development and commercial expectations reduces competitiveness.

At Sanygran, we work closely with development teams and clients to ensure that plant-based formulations perform in real industrial and commercial environments, not just under laboratory conditions.

Industrial Scalability Challenges

Transferring a recipe from pilot scale to full industrial production can lead to texture loss, batch variability or unexpected cost increases.

We optimise processes and machinery settings to guarantee that the final product maintains juiciness, bite and consistency at scale.

How Sanygran Optimises Plant-Based Formulation for the Prepared Food Industry

Working with an experienced technological partner helps transform product concepts into scalable and consistent industrial solutions.

Sanygran supports European food manufacturers by:

• Adjusting plant-based recipes according to product type and post-processing requirements.
• Ensuring industrial batch control and consistent product quality.
• Optimising texture, flavour and stability across different plant-based applications.

With this approach, manufacturers reduce scale-up risks, improve product performance and accelerate time to market in the growing European plant-based sector.

Improving texture and bite in plant-based products is essential to make a product appealing, stable, and consistent in industrial production. This article explains how to enhance texture and bite in plant-based products through formulation design, process control, and the use of functional ingredients that deliver juiciness, structure, and an optimized mouthfeel.

Sensory and Technical Challenges in Plant-Based Product Texture

Plant-based products, especially meat analogues such as burgers or vegetable chunks, face technical and sensory challenges:

• Lack of bite or overly soft texture.
• Loss of cohesion in high-moisture formulations.
• Texture changes after pasteurisation, freezing, or regeneration.

These issues not only affect consumer acceptance but can also compromise industrial feasibility if not anticipated and corrected.

The Key Role of Texture and Bite in the Commercial Success of Plant-Based Products

According to data collected by specialised European food media (Food Navigator), almost 1 in 2 consumers would eat plant-based products more frequently if texture and flavour matched that of animal products.

Texture shapes how consumers perceive a product and therefore their likelihood to repurchase. Adjustments in formulation and industrial processing help maintain a defined bite, juiciness, and uniform mouthfeel.

Functional Ingredients to Enhance Texture and Bite in Plant-Based Formulations

Achieving the desired texture relies on combining functional ingredients that provide structure, cohesion, and stability.

Plant Proteins and Protein Systems

Choosing the right plant proteins and their proportion in the recipe affects firmness, elasticity, and the ability to retain water during cooking and freezing. Correct combinations ensure consistent products with defined bite and stable performance in industrial processes.

Hydrocolloids and Texturising Agents

For products with multiple ingredients, like plant-based burgers, maintaining a homogeneous and stable mass is crucial.

Hydrocolloids such as methylcellulose, commonly used in food formulations, combined with pea protein texturates or other protein sources, enhance water absorption and create firm, consistent structures. This ensures an appealing bite, juiciness retention, and stability, helping the final product meet both sensory and processing expectations.

Fibres, Salts, and Other Texture Modulators

Functional fibres, mineral salts, and other modulators help fine-tune texture and mouthfeel, providing uniform bite and juiciness, especially in cooked, frozen, or regenerated products.

Formulation Strategies for Industrial Plant-Based Products

Designing recipes for industrial production requires balancing texture, performance, cost, and processing ease.

Optimising Recipes for Large-Scale Production

Starting with a solid recipe is essential. Adjusting ingredients, hydration, and water balance prevents loss of consistency, excess liquid, or soft textures during wet extrusion (plant-based chunks) or burger forming, always paired with precise machinery control to make necessary adjustments during processing.

Consistent Texture Across Applications and Formats

Adapting the formulation to the product type ensures that bite remains consistent, even after thermal treatments or freezing and regeneration processes.

Innovation in Plant-Based Texture: Trends and Opportunities

New Solutions to Improve Bite and Structure

Exploring ingredient combinations and innovative processes can create fibrous, juicy, and stable textures, enhancing perceived quality in high-value products.

Industrial Applications with High Demand for Texture Improvement

Structured products such as plant-based burgers or chunks require particular focus on texture. Optimising bite and juiciness is a key opportunity to differentiate products and ensure smooth integration into industrial processes.

Sanygran as a Strategic Partner for Developing Plant-Based Products with Optimised Texture

Partnering with a technology and process expert allows companies to transform ideas or initial recipes into scalable and consistent products. Sanygran supports brands and manufacturers throughout the full cycle:

• Adjusting recipes and textures according to the product and subsequent treatments.
• Industrial control of each batch, ensuring expected texture and bite.
• Integrating functional ingredients and extrusion, mixing, forming, and cooking processes adapted to the product.

This approach enables manufacturers to achieve juicy texture, defined bite, and industrial stability, reducing scaling risks and accelerating time to market.

Scaling a plant-based product from a laboratory concept or initial idea to full industrial production can be more complex than it appears. In this article, you’ll learn what to consider when scaling a plant-based product, from formulation validation and adaptation to industrial processes, to cost management, quality control, and meeting retail and foodservice requirements. All with a focus on how an industrial partner can help bring your product to market efficiently and consistently.

Validation of the Formulation Before Industrial Scaling

A recipe that works in the laboratory does not automatically translate to large-scale production. Industrial validation is crucial to ensure flavour, texture, yield, and cost remain consistent when increasing production volumes.

Pilot Trials and Formulation Adjustments

At Sanygran, we conduct industrial-scale trials tailored to the stage of the project:

• Concept stage: We help shape ideas and develop the initial recipe.
• Small-scale validated recipes: We scale and adjust to maintain texture, flavour, and consistency.
• Laboratory-validated recipes: We perform industrial-scale trials to ensure reproducibility before continuous production.

These trials help identify deviations in texture, juiciness, flavour, and performance—particularly in products like vegetable burgers or high-water content doughs—and recipes are adjusted in-house until the desired result is achieved.

Identifying Critical Process Variables

To guarantee consistency across batches, it is essential to define and control critical variables such as temperature, timing, humidity, viscosity, water retention, and ingredient behaviour during cooking or regeneration. These parameters are fundamental for reproducible industrial results.

Adapting Production Scale and Equipment

Scaling affects not only the recipe but also the production line. Assessing whether a product can be manufactured on existing equipment or requires adaptations is key to maintaining efficiency and cost control.

Compatibility with Current Production Lines

Before scaling, it is necessary to determine whether the product integrates seamlessly into existing lines or if adjustments are needed in mixing, cooking, forming, or packaging. This allows investment or equipment modifications only when truly necessary.

Key Technologies to Achieve Texture and Functionality

Sanygran’s full industrial capabilities allow any plant-based development to scale:

• Wet and dry extrusion
• Production of vegetable burgers, hummus, and organic tofu
• Mixing, forming, kneading, and breading
• Fryers, IQF tunnels

These technologies ensure texture, functionality, and stability without the need for small-scale prototypes, enabling even undeveloped ideas to become industrially ready products.

Cost Control and Economic Feasibility of Scaling

Scaling directly impacts unit costs and ingredient yields. Understanding how a recipe performs at industrial scale allows optimisation of costs and minimisation of waste without compromising quality.

Formulation and Process Optimisation to Reduce Costs

During scaling, Sanygran adjusts recipes and processes to:

• Maximise product yield and ingredient utilisation
• Reduce losses in texture or water during cooking
• Maintain consistency batch-to-batch and operational efficiency

This ensures accurate unit cost calculation and product economic feasibility.

Regulatory Compliance and Food Safety

Scaling a plant-based product requires compliance with regulations on labelling, allergens, hygiene, and specific market requirements. Ensuring compliance from the first batch is essential to avoid penalties or delays in market launch.

Verification of Product Quality and Consistency

Maintaining quality and consistency across production is essential for consumer trust and retail acceptance.

Sensory, Physicochemical, and Shelf-Life Control

Sanygran implements controls on:

• Texture, flavour, and colour
• Stability during cooking, pasteurisation, or freezing
• Shelf-life and behaviour after regeneration or cooking

This ensures each batch meets defined specifications, regardless of production volume.

Alignment with Retail and Foodservice Requirements

Retailers and foodservice operators value:

• Product stability and batch-to-batch consistency
• Regularity of supply
• Ease of integration into their range and preparation lines

Validating the product before industrial scaling ensures these expectations are met and facilitates a successful market launch.

The Role of a Technological Partner in Plant-Based Scaling

Working with an industrial partner allows:

• Transforming ideas or initial recipes into scalable products
• Minimising risks of deviations in texture, flavour, or yield
• Optimising development time and cost

Sanygran supports brands and manufacturers from the initial concept to industrial production, adapting recipes, textures, and formats to specific needs, ensuring products are consistent, cost-effective, and ready for consumers.

Finding a plant-based protein supplier for ready meals that combines deep plant-based specialisation, industrial capacity and the flexibility to adapt to any production line can make a real difference to your business.
In this article, you’ll discover how Sanygran integrates plant-based proteins into ready meals—from plant-based burgers and coated products to hummus and tofu—combining wet and dry extrusion technologies, standard recipe development and tailored solutions, with formats designed for different channels and fully scalable at industrial level.

Why choose a specialised plant-based protein supplier for ready meals?

Not all plant-based ingredient suppliers offer the same level of expertise or industrial focus. Sanygran is exclusively specialised in plant-based products, allowing us to deliver consistent, innovative solutions fully adapted to the ready-meals industry.

What sets us apart:

• Exclusive plant-based industrial know-how: years of experience in formulation and extrusion processes to develop products with optimal texture, taste and industrial performance.
• Full in-house industrial capacity: wet extrusion up to 500 kg/h, dry extrusion up to 200 kg/h, and plant-based burger production between 160 and 195 kg/h. In addition, we operate cutters, cooking kettles, sauce cookers, mixers, fryers, an IQF tunnel and autoclave, enabling a fully integrated, in-house plant-based portfolio.
• Flexible formats and recipes: from consumer-ready products to bulk solutions for HORECA, or ingredients designed for direct integration into other production lines.
• End-to-end B2B support: technical assistance, texture, flavour and format adjustments, ensuring efficient line integration and batch-to-batch consistency.

With a generic supplier, it is far more difficult to guarantee that plant-based proteins retain texture, bite and functionality during processes such as pasteurisation, freezing or microwave regeneration—critical requirements for industrial ready meals.

The Ready-to-Eat Plant-Based challenge: from trend to industrial profitability

Today’s consumers expect more than “just plant-based”: they demand gourmet quality, appealing texture and a complete sensory experience. For manufacturers, this represents a major industrial challenge—scaling production while maintaining flavour, texture and stability, without increasing costs or compromising efficiency.

At Sanygran, plant-based expertise and industrial know-how come together to turn a market trend into profitable, scalable and differentiated products.

Types of plant-based proteins for ready-meal applications

Sanygran offers a comprehensive portfolio of plant-based solutions designed for both complex matrices and structured products.

Functional plant-based proteins for complex matrices

Developed to integrate seamlessly into recipes with multiple ingredients, such as sauces, fillings or complete dishes. They ensure:

• Stability during cooking, pasteurisation and freezing
• Excellent water retention and uniform texture
• Preservation of flavour and visual appeal

Texturised plant-based proteins for structured products

Ideal for applications that require a defined bite and structure, such as plant-based burgers, meatballs, nuggets or ready meals with visible texture.
Homogeneous batches, controlled bite and optimised industrial performance guarantee consistency and easy integration into any production process.

Custom protein blends for manufacturers

We develop tailor-made solutions based on each client’s needs:

• Nutritional profile and target cost
• Adjusted texture and flavour (neutral or customised)
• Clean label and industrial functionality

This enables manufacturers to deliver products adapted to any channel, with guaranteed performance and scalability.

Technical criteria for selecting plant-based protein in industrial ready meals

Choosing the right plant-based protein goes beyond flavour or origin. Production teams must also evaluate:

• Thermal behaviour during cooking, pasteurisation and sterilisation
• Water retention and reduced syneresis
• Stability throughout shelf life
• Batch repeatability and security of supply

Technological performance in industrial processes

A high-quality plant-based protein must maintain cohesion, texture and flavour across all industrial processes. Sanygran ensures uniform behaviour in every batch, reducing risks and simplifying production-line integration.

Impact on texture, flavour and consumer experience

Protein selection directly affects the final product. Poor choices can result in inconsistent texture, loss of juiciness or altered flavour—ultimately damaging the consumer experience. With a specialised supplier like Sanygran, these issues are anticipated and resolved from the outset.

Sanygran as your plant-based protein supplier for ready meals

Sanygran combines industrial expertise, exclusive plant-based focus and total flexibility to deliver protein solutions tailored to any B2B requirement:

• Complete in-house portfolio: plant-based burgers, coated products, meat analogues, tofu, hummus and more
• Recipe, texture and format adaptation according to customer needs
• Ongoing technical support and assistance with production-line integration

With Sanygran, you gain a single supplier capable of covering the entire plant-based product spectrum, reducing complexity, ensuring consistency and accelerating the development of new ready-meal solutions.

Contact us to analyse your needs and start developing customised plant-based solutions for your ready meals:

📞 +34 948 488 501 | ✉️ info@sanygran.com

Finding a reliable texturised plant-based meat supplier that delivers consistent, functional, and versatile products can transform your production line. In this article, you’ll discover how Sanygran’s texturised proteins integrate seamlessly into industrial processes, the benefits of different formats, and how their properties enable the development of innovative, nutritious products ready for multiple channels.

Industrial Supply of Texturised Plant-Based Meat for Food Processors and HORECA

A reliable supply of texturised plant-based meat allows you to reduce costs and expand your product range without modifying existing machinery. Our dry extrusion process converts soy, beans, and rice into a unique texturised product with a complete nutritional profile, providing all essential amino acids.

Key Benefits:

• Continuous supply for prepared meals, catering, or hybrid products
• Predictable industrial performance, with homogeneous batches easily integrated into production lines
• Versatile applications, from empanada or fajita fillings to Bolognese sauces or meat replacements in prepared meals

Role of a Texturised Plant-Based Meat Supplier in B2B Environments

A specialised supplier offers more than just raw materials. Key services include:

• Industrial manufacturing with controlled parameters
• Quality control and batch traceability
• Reliable supply and volume planning
• Technical support and adaptation to different production lines

Difference Between a Generic Plant Protein Supplier and a Texturised Meat Supplier

While generic suppliers provide only raw plant protein, a specialised texturised plant-based meat supplier delivers:

• Knowledge of texturised behaviour in industrial processes
• Formats tailored to each application: fine textures for fillings and sauces, thicker cuts to simulate fillets
• Ongoing technical support, optimising texture, hydration, and integration in cooking and freezing processes

What a Texturised Plant-Based Meat Supplier Offers Food Manufacturers

Industrial Supply for Continuous Production

A reliable supply enables:

• Planning volumes according to season and demand
• Integration into continuous lines without interruptions
• Reduced product waste due to inconsistencies

Ready-to-Use Texturised Plant-Based Meat for Industrial Processes

Our texturised proteins are designed for direct integration:

• Fine format: ideal for fillings, fajitas, meatballs, burgers, or Bolognese-style sauces.
• Bite-sized pieces: structured textures where bite and mouthfeel are key, with custom cutting or seasoning options.
• Ready-to-cook formats (hydrated, breaded, and flavoured): such as our Golden Milanesa, a pre-formulated plant-based fillet that only requires frying—perfect for prepared meals, collective catering, and foodservice solutions.

Custom Development of Texturised Plant-Based Meat for End Products

We collaborate with clients to:

• Adjust texture and size for specific applications
• Ensure uniform performance in thermal or freezing processes
• Optimise integration in chilled, frozen, or prepared meals

Technical Capabilities a Texturised Plant-Based Meat Supplier Should Offer

Control of Texture, Hydration, and Behaviour

• Consistent water absorption
• Uniform expansion and bite after hydration and cooking
• Stable performance in industrial mixes and processes

Stability in Thermal and Freezing Processes

• Maintains cohesion and juiciness after pasteurisation, freezing, or thawing
• Consistent performance in ready-to-eat prepared meals

Homogeneity in Supply

Batch-to-batch consistency reduces variability, supports industrial planning, and ensures every production meets expected quality standards

Sanygran’s Approach to Custom Texturised Plant-Based Meat Solutions

Partnering with an experienced industrial supplier of texturised plant-based meat reduces risk, optimises processes, and accelerates new product development. At Sanygran, we act as a technical partner, helping you turn an idea into a scalable, market-ready solution.

Contact us to explore customised texturised plant-based meat solutions:
📞 +34 948 488 501 | ✉️ info@sanygran.com

Finding a reliable plant-based chunks supplier can make a real difference in your production line. In this article, you’ll discover how Sanygran offers a standardised format of plant-based chunks that’s easy to integrate into various industrial applications, with a complete nutritional profile and adaptable flavour options to meet your needs.

Industrial Supplier of Plant-Based Chunks for Prepared Foods

Sanygran supplies ready-to-use plant-based chunks for inclusion in prepared meals—chilled, frozen, or ready-to-eat—suitable for retail and foodservice. A reliable supply helps reduce costs, ensure consistency, and scale production without modifying existing equipment.

Plant-Based Chunks Designed for Industrial Processes

Our chunks are engineered to integrate seamlessly into industrial lines, ensuring format stability, uniform performance, and batch-to-batch repeatability. This guarantees that every prepared dish meets expected standards of texture, flavour, and presentation.

Texture and Format of Sanygran Plant-Based Chunks

The standard format is perfect for applications where the ingredient should remain visible, such as salads, bowls, and mixed dishes. It offers a firm, compact, and juicy texture, with a pleasant chunk and consistent quality across all batches.

Formulated with water, soy protein, extra virgin olive oil, flavouring, salt, and optionally spices or vitamins (B2, iron, zinc), it achieves a clean label.

Even with a standard format, Sanygran can customise texture and flavour to client requirements. Currently, we offer versatile flavours such as chicken, roasted chicken, and Mediterranean chicken, packaged in 160 g trays for retail or bulk boxes for foodservice or direct integration into production lines.

Performance in Thermal Processes

Our chunks maintain cohesion and juiciness during cooking, freezing, thawing, or microwaving, ensuring uniform and safe results in both chilled and frozen dishes.

Plant-Based Chunks as a Functional Ingredient in Prepared Meals

These chunks provide high-quality protein, core texture, and satiety, acting as a structural component that sets your product apart from other plant-based ingredients. Their consistent flavour and texture make them versatile and easy to integrate into various recipes.

Applications Across Product Categories

• Salads & bowls: add protein and texture without overpowering other ingredients
• Stir-fries & mixed dishes: maintain juiciness and presence on the plate
• Filled products & hot snacks: ensure uniformity and speed of preparation
• Prepared chilled or frozen meals: direct integration without quality loss
• Foodservice & large-scale distribution: adaptable to different lines and volumes

Custom Development of Plant-Based Chunks for B2B Clients

Sanygran can tailor flavour, texture, nutritional profile, and format to client needs, delivering exclusive solutions for private label or retail brands with industrial scalability.

Personalisation for Private Label and Retail Brands

From flavour adjustments to channel-specific versions, we provide technical support to ensure our chunks integrate perfectly into the final recipe while maintaining consumer experience and production reliability.

Reliable Supply and Scalability

Our industrial capacity allows us to plan volumes according to demand and season, ensuring continuous production and secure supply, giving clients confidence and predictability.

Continuous Production and Quality Control

Standardised processes and strict quality checks guarantee that every batch meets agreed specifications, reducing risks and waste during production.

Plant-Based Chunks for Retail and Large-Scale Distribution

Our chunks meet cost, shelf-life, labelling, and stability requirements, facilitating acceptance on the shelf and by the end consumer.

Ready-to-Use Plant-Based Chunks for Commercial Products

Delivered ready to incorporate into recipes, they reduce development time and technical risks, making them ideal for prepared meals, frozen dishes, or foodservice solutions.

Sanygran as a Strategic Plant-Based Chunks Supplier

Partnering with Sanygran means having a reliable industrial supplier with expertise in product adaptation, technical support, and tailored solutions for your production line.

Contact us to explore how to efficiently and cost-effectively integrate our plant-based chunks into your product range.
📞 +34 948 488 501 | ✉️ info@sanygran.com

In the formulation and industrial production of plant-based foods, a constant challenge is ensuring that ingredients retain their functionality through demanding heat processes. Thermal resistance in plant-based ingredients is not just a technical concept – it directly impacts the texture, stability, and sensory experience of the final product. This translates into reduced waste, higher operational efficiency, and more predictable products for your production line.

What Do We Mean by Thermal Resistance in Plant-Based Ingredients?

In an industrial context, thermal resistance refers to an ingredient’s ability to maintain its functional properties – such as structure, water retention, and texture – when subjected to high temperatures during cooking, extrusion, pasteurisation, or regeneration at point-of-sale.

This concept is particularly relevant for complex plant matrices, where proteins, starches, and fats interact to create a structure that the consumer perceives as stable or homogeneous after heat treatment.

Thermal Resistance vs Functional Stability

Although often used interchangeably, thermal resistance and functional stability are distinct:

• Functional stability can refer to the behaviour of the ingredient in a cold state or finished product.
• Thermal resistance is the ingredient’s ability to withstand structural changes under heat.

Without adequate thermal resistance, an ingredient may appear stable at room temperature but fail in production, causing batch variations, increased waste, and rework – all of which raise costs and compromise product consistency.

Impact of Heat Treatment on the Functional Properties of Plant-Based Ingredients

Plant-based ingredients react differently to heat depending on their composition. Understanding this behaviour not only improves formulation but also helps design more robust manufacturing processes.

Behaviour of Plant Proteins Under Heat

Plant proteins can denature, lose gelling or emulsifying capacity, and alter water retention when exposed to heat. This directly affects the texture, juiciness, and final structure of products such as meat analogues or protein bases, making it critical for applications requiring industrial moulding and cooking.

Thermal Stability of Starches and Carbohydrate Systems

Starches undergo processes such as gelatinisation and retrogradation during heating, affecting texture, viscosity, and stability during cooking or regeneration. If the thermal resistance of these components is not correctly adjusted, performance in ready meals or ready-to-eat products may be compromised.

Response of Vegetable Fats and Oils to High Temperatures

Vegetable fats and oils can oxidise or separate under sustained heat or repeated thermal cycles, impacting texture and juiciness. Selecting fats with suitable thermal resistance helps maintain emulsified or cohesive structures in products exposed to high temperatures.

Importance of Thermal Resistance in Final Product Quality

Thermal resistance affects more than production – it determines whether a product meets consumer expectations.

Texture, Juiciness, and Water Retention After Heat Processing

Ingredients with good thermal resistance help maintain a homogeneous texture and water retention after cooking or reheating, particularly in ready meals, frozen products, or foodservice solutions, improving yield and reducing line incidents.

Colour and Flavour Stability in Processed Plant-Based Products

Heat exposure can degrade pigments and aromatic compounds if ingredients are not thermally resistant, leading to products with dull colour or inconsistent sensory profiles – directly affecting consumer perception.

Industrial Applications Where Thermal Resistance Is Critical

Thermal resistance is especially crucial in sectors combining high heat and functional demands:

Chilled and Frozen Ready Meals

These products undergo multiple heat treatments (cooking, freezing, transport, regeneration). Ingredients with strong thermal resistance help preserve texture and juiciness, reducing returns and quality variations.

Ready-to-Eat Products and Foodservice Solutions

In foodservice, where products are quickly regenerated before serving, using ingredients that withstand thermal fluctuations ensures a consistent experience and saves processing time.

Thermal Resistance as a Competitive Advantage in Plant-Based Product Development

Investing in heat-resistant ingredients is not just a technical detail – it is a strategy that enhances competitiveness. Ingredients with strong thermal resistance reduce rework risks, improve operational efficiency, and accelerate the time-to-market for new launches.

Furthermore, with the plant-based ingredients market projected to grow significantly over the next decade – potentially exceeding USD 40 billion globally by 2035 with an annual growth rate of around 8% – the pressure on formulation and functional performance will increase for those competing on innovation and quality (Market Research Future).

Thermal resistance in plant-based ingredients is essential for maintaining texture, juiciness, and appearance throughout production, distribution, and regeneration. Ingredients that withstand heat reduce waste, improve efficiency, and ensure consistency in every batch.

As a manufacturer of plant-based products, Sanygran not only supplies heat-resistant ingredients but also develops market-ready products that meet high standards of quality and stability.
Trust us to turn your recipes into reliable, consistent products ready to impress consumers.
Discover our plant-based solutions and see how we can support your product development.

Plant-based food development has become a strategic focus for companies seeking to innovate with sustainable, high-quality products that offer functional value. This article explores how to create competitive, efficient, and safe plant-based solutions, highlighting trends, technical challenges, and strategies to optimise your formulations.

Trends Driving the Demand for Plant-Based Solutions

The plant-based market continues to grow steadily, driven by consumer demand for healthy and sustainable alternatives. According to The Green Revolution 2025, consumption of plant-based products in Spain increased by 15% in 2024, highlighting the need for reliable, scalable solutions in the industry.

Key Opportunities for Innovation in Plant-Based Foods

The categories with the highest potential include:

• Ready-to-eat meals, such as stews, bolognese, or vegetable curries.
• Meat analogues and protein bases, adaptable to various industrial applications.
• Breaded and plant-based snacks, offering versatility and functionality in production lines.
• Sauces and culinary bases enriched with plant proteins.

These opportunities allow companies to expand their product range, meet sustainability requirements, and optimise production and logistics efficiency.

Critical Technical Challenges in Industrial Plant-Based Food Development

Scaling a plant-based product industrially presents specific challenges that can affect texture, stability, and performance. Key issues include:

• Texture inconsistencies during large-scale production.
• Thermal stability issues in cooking, pasteurisation, or freezing processes.
• Costly operational adjustments due to formulations not adapting to the production line.

Sanygran supports overcoming these challenges through expertise in protein matrices, dry and wet extrusion, and tailored formulations for each application.

The Texture-Protein Equation: Achieving Consistency Without Compromising Functionality

Delivering consistent bite, juiciness, and stable cooking performance requires control over:

• Hydration rate
• Water retention
• Fibrous structure
• Protein profile and solubility

These variables ensure plant-based products maintain uniform texture and functionality.

Masking Flavours and Enhancing the Sensory Profile

A major challenge is neutralising residual legume or cereal flavours. Using high-quality plant proteins and extrusion technologies, it is possible to achieve neutral bases, allowing the creation of complex flavour profiles tailored to the product category.

Stability, Shelf Life, and Performance in Industrial Processes

Plant-based products must withstand thermal changes, freeze-thaw cycles, direct cooking, and prolonged storage without losing texture or juiciness. Sanygran’s solutions are designed to maintain cohesion and stability throughout the production cycle, minimising issues and returns.

Customised Plant-Based Solutions: Optimising Formulations and Reducing Operational Costs

For R&D teams, the challenge is not only to create a plant-based product but to ensure its industrial viability and stability.

Strategic Selection and Combination of Protein Ingredients

Balancing functionality, nutritional value, and cost depends on the choice of proteins: pea, soy, wheat, or customised blends. At Sanygran, we use high-performance, versatile ingredients such as pea protein concentrate and pea starch, obtained via dry fractionation, free from additives and suitable for clean-label products. These same ingredients are also supplied to our clients, helping their formulations maintain consistency, quality, and regulatory compliance.

Texturisation and Structuring Systems for Specific Applications

Technologies such as:

• Dry extrusion (TVP)
• Wet extrusion (HME)
• Gelation and fibrosification

Allow the creation of fibres, gels, and textures that mimic meat, fish, or dairy, optimising functionality in nuggets, breaded products, meat analogues, and protein bases.

Versatility in Plant-Based Foods: From Meat Analogues to Ready Meals

Examples of applications using Sanygran solutions:

• Vegetable bolognese and stews: Recipe
• Plant-protein fillings: Recipe
• Nuggets and breaded products
• Protein bases for toppings or sauces
• Plant-based burgers: Recipe

These plant-based solutions enable clients to diversify their offering without compromising quality or consistency.

Competitive Advantage: Investing in Customised Plant-Based Ingredients and Products

Reducing Time-to-Market with Specialised Developments

With Sanygran’s support, projects move from concept to production more efficiently, reducing technical iterations and ensuring consistency from the first pilot line.

Mitigating Technical Risks and Accessing Specialised R&D

Outsourcing part of the development with Sanygran means fewer failed trials, more stable prototypes, and formulations tailored to each client’s needs.

Regulatory Compliance and Essential Certifications for Global Markets

Sanygran ensures each product meets standards for:

• EU and US labelling
• Full traceability of raw materials
• Certifications: IFS, Eurohoja, CCPAE, V-Label
• Requirements from major retailers and importers

Sanygran: A Technical Partner to Scale Your Plant-Based Production

Plant-based food development goes beyond replacing a single ingredient. It requires technical expertise, precise formulation, and industrial capacity to scale reliably.

With Sanygran, companies gain access to:

• Proprietary ingredients
• Dry and wet extrusion capabilities
• Specialised R&D in plant matrices
• End-to-end manufacturing of plant-based products

This enables businesses to capture the real value of this growing category, developing reliable, innovative, and scalable products.