When looking for plant-based fillet suppliers, the goal is not simply to find a product, but a solution that truly works in an industrial environment: one that fits production processes, remains stable and can be scaled efficiently. This article will help you understand what to consider when choosing a supplier and what key aspects to evaluate when incorporating this type of product into your portfolio.

Plant-based fillet supplier for the food industry, prepared meals and retail

The fillet format is becoming increasingly relevant in plant-based product development, especially for industrial applications.

Many prepared meal manufacturers are looking for a fillet that can be integrated into existing production processes without redesigning their systems.

Choosing the right supplier is essential. It is not only about taste, but about performance on the production line, structure retention, behaviour after processing and whether costs remain competitive when scaling up.

What should an industrial plant-based fillet supplier offer?

From a B2B perspective, expectations are clear: the product must perform consistently and reliably. This requires:

• Production capacity
• Supply continuity
• Consistent quality
• Adaptation to customer requirements

This is where the difference lies between a catalogue supplier and a tailored solutions partner.

Finished product, semi-finished ingredient or customised formulation

One of the most important factors is the format. At Sanygran, different formats are used depending on customer needs and final application:

• Finished product: ready to use
• Chilled or frozen formats: direct integration into production
• Dry format: greater flexibility, adjustment of hydration, flavour and texture, and longer shelf life

Each format responds to a different production model.

Adaptation to private label and retail projects

When a product is developed for private label or large-scale retail, requirements become more complex.

It is not only about the fillet itself, but about everything around it: weight, format, packaging, labelling, shelf life and target price positioning.

A strong supplier adapts without adding complexity or compromising the final result.

Key technical characteristics of a plant-based fillet for industrial production

A vegan fillet is not only evaluated by flavour, but by its performance throughout the process.

Structure and performance of plant-based fillet alternatives

The objective is not simply to create a product with a similar appearance to meat, but to achieve the right structure, bite and resistance during handling and cooking. Fibre structure, elasticity and cutting behaviour have a major impact on the final experience.

Technologies such as extrusion play a key role, as they allow manufacturers to build this structure from the beginning.

Once the product enters cooking or industrial processing, weaknesses become visible if the formulation has not been properly designed. Weight loss, lack of juiciness or inconsistent performance across different cooking methods are common challenges when the fillet is not optimised.

Storage and stability

Another critical factor is storage. The product must maintain its texture and quality throughout the supply chain, including after freezing.

It must also be compatible with standard packaging solutions used in the industry.

Ingredients and protein bases for developing plant-based fillets

Behind every plant-based fillet there is a formulation that determines its final performance.

The combination of proteins and functional ingredients makes the difference between a product that works and one that struggles during production.

At Sanygran, we work with combinations of plant-based proteins and ingredients, including soy, pea, bean and rice, allowing us to adjust nutritional profile, texture and industrial performance.

Textured vegetable proteins and extrusion as a functional base

Extrusion technology creates the fibrous structure and defines product behaviour. Without a strong foundation at this stage, it becomes much harder for the final product to perform consistently throughout production.

Clean label formulation, allergens and nutritional profile

Beyond technical performance, labelling and nutritional profile are becoming increasingly important.

Some projects require a simpler ingredient list, while others focus on protein content or specific nutritional claims. These factors must be considered from the beginning, as they directly influence product development.

Plant-based fillet applications in prepared meals and professional channels

Plant-based fillets deliver the most value when connected to real applications.

Chilled and frozen prepared meals

This format works particularly well in complete ready meals, products with sauces or heat-and-eat solutions. It provides an alternative to more traditional formats such as burgers or nuggets and allows manufacturers to create more varied plant-based ranges.

Foodservice, catering and central kitchens

In this channel, practicality is essential.

A vegetarian fillet that is easy to regenerate, maintains quality and provides consistent portioning can significantly improve operational efficiency.

The dry format can also provide additional flexibility from a logistics perspective.

Retail and consumer-facing products

In retail, vegan fillets help expand product ranges and offer more variety.

However, other factors become critical, including packaging, shelf life and ease of preparation, all of which influence consumer acceptance and product rotation.

How to choose a plant-based fillet supplier for large-scale production

Choosing a supplier is not only about testing whether a product tastes good. It is about confirming that it will perform consistently in everyday industrial conditions.

Batch-to-batch consistency and quality control

One of the most important aspects is consistency.

If the product changes between batches, production issues can quickly appear. Maintaining stable texture, weight and processing behaviour is essential to avoid quality deviations.

Traceability, technical documentation and food safety

A reliable supplier must provide complete documentation, including technical specifications, allergen information, microbiological parameters and traceability records. This ensures smooth product approval and supplier qualification processes.

Scalability, lead times and supply continuity

Finally, it is essential to ensure that the supplier can support future growth. Moving from initial trials to regular production requires capacity, organisation and reliability.

Sanygran as a plant-based solutions supplier for fillets and prepared products

Sanygran develops tailored plant-based solutions, offering finished products as well as intermediate formats (dry, chilled or frozen), depending on how the ingredient or product will be used.

This allows purchasing, quality and R&D teams to focus on what matters most: ensuring the product performs correctly within their process and can scale without unexpected challenges.

If you are considering incorporating this type of solution, the first step is understanding how it fits into your production line and defining the required format, shelf life and performance criteria.

Contact:

📞 +34 937 132 324
✉️ info@sanygran.com

Reducing costs is a constant priority in the food industry, but in the current context it has become an even greater challenge. Rising energy costs, increasing raw material prices and higher logistics costs are having a direct impact on product margins.

In this scenario, understanding how to reduce costs in plant-based products goes beyond simply reformulating recipes. It requires reviewing the entire production system, from sourcing and manufacturing to distribution, while maintaining consumer acceptance, production stability and compliance with customer specifications.

The real cost of a plant-based product is not just in the formulation

Reducing costs is not just about replacing expensive ingredients with cheaper alternatives. The real cost of a plant-based product lies in how it performs in production and in the market.

A cheaper ingredient may lead to texture issues, higher waste, shorter shelf life or the need for additional corrections, ultimately increasing the real cost of the product.

In the current context of rising energy, transport and material costs, the impact is not only linked to formulation, but also to processing. Products that require multiple stages or manufacturing lines can significantly increase cost without adding real value.

Cost per kilo of ingredient vs cost of an acceptable finished product

Focusing only on the cost per kilo of ingredients can lead to inefficient decisions.

A cheaper raw material may result in:

• Higher water loss during processing
• The need to adjust flavour, colour or texture
• Batch-to-batch variability
• Reduced stability after cooking or freezing

The result is a less stable product, increased reprocessing and lower market acceptance.

The relevant metric is not the cost of the ingredient, but the cost of a finished product that meets specifications and is accepted by the consumer.

Variables to include in industrial cost analysis

Cost analysis must take into account all variables within the production system, not just formulation.

Key factors include:

• Type and proportion of plant protein
• Texture system
• Flavouring and sensory adjustments
• Purge losses
• Product shelf life
• Packaging
• Energy consumption
• Labour
• Waste and rework

Only by integrating these variables is it possible to truly optimise costs.

Use texture as a lever for industrial cost optimisation

In plant-based products, texture is not a final detail. It is a key variable that directly affects yield, ingredient usage, water retention and consumer acceptance.

A well-designed texture also contributes to product stability and reduces batch variability.

Hydration, mixing and water retention

Poorly adjusted hydration can lead to:

• Overly soft masses
• Loss of bite
• Purging in the final product
• Variability between production batches
• Reduced yield

Optimising hydration and mixing improves ingredient utilisation and reduces losses.

Fibres, hydrocolloids and functional starches

The use of fibres, hydrocolloids and starches can help reduce costs when applied correctly.

They contribute to:

• Improved cohesion
• Increased water retention
• Structural stability
• Bite adjustment

However, excessive use may lead to:

• Artificial textures
• Sticky or pasty mouthfeel
• Lower product acceptance

The balance between functionality and sensory perception is essential.

Texture after cooking, freezing and regeneration

The product must perform under real conditions of use:

• Oven or pan cooking
• Microwave heating
• Freezing and thawing processes
• Reheating in ready meals

If texture is not stable after these processes, it may lead to yield losses, sensory changes and potential complaints.

Reformulate based on application: not all plant-based products require the same solution

There is no single formulation suitable for all products. Each application has different requirements in terms of texture, cost, processing and final performance.

Additionally, requirements vary depending on the channel and product type, directly influencing cost decisions.

Products for retail, foodservice and ready meals

Each channel presents different demands:

• Retail → visual stability, shelf life and consumer experience
• Foodservice → ease of regeneration, consistency and cost per serving
• Ready meals → processing performance, integration into recipes and thermal stability

Adapting the product to each channel helps avoid unnecessary formulation costs or over-engineering.

Target cost per serving, not just per kilo

One of the key strategies for cost optimisation is shifting the focus from €/kg to cost per sellable portion.

This allows:

• Portion size optimisation
• Better formulation decisions
• Improved profitability
• Alignment between cost and market positioning

How Sanygran can help reduce costs without compromising sensory quality

Reducing costs in plant-based products requires a comprehensive approach. It is not just about reformulation, but about understanding how ingredients, processes and final applications interact.

In many cases, one of the main cost-saving levers lies in optimising the production process, particularly in products that involve multiple processing stages or lines.

Working with an experienced partner makes it possible to analyse these aspects in a structured way, identifying opportunities such as:

• Process simplification
• Reduction of production steps
• Improved ingredient integration
• Optimisation of time and resources

Tailored reformulation according to product, channel and production line

Development is adapted to each specific application, including burgers, nuggets, bases for ready meals or fillings.

This allows adjustment of parameters such as texture, hydration, yield and stability according to the target cost and the existing production setup.

Plant-based ingredients and finished products with an industrial approach

The selection of raw materials and auxiliary materials has a direct impact on final cost.

Working with solutions designed for industrial use enables:

• Reduced variability
• Fewer production issues
• Improved product stability
• Optimised performance

All of this contributes to achieving a balanced outcome between cost, sensory quality and industrial viability.

Because in the current environment, controlling costs is not the result of a single decision, but of how the entire production system is designed and executed.

Types of plant-based texturised proteins are one of the most widely used solutions in the food industry for developing plant-based products with structure, texture and functionality. These texturised ingredients are designed to deliver specific sensory characteristics while improving product performance during processing.

In this article, we analyse the main types of plant-based texturised proteins, their differences in terms of process, raw materials, formats and industrial applications, as well as the key criteria to consider when selecting the most suitable solution.

What is a plant-based texturised protein?

A plant-based texturised protein is an ingredient obtained from plant proteins that have been transformed through technological processes — primarily extrusion — to create an organised structure capable of delivering fibre, bite and water retention.

Unlike plant protein powders or concentrates, texturised protein does not only provide protein content; it also provides a physical structure that enables the development of products with specific sensory profiles.

In the food industry, it is used as a functional ingredient in products such as plant-based burgers, nuggets, fillings and ready meals.

Difference between plant protein, texturised protein and finished product

Although related, these are different concepts.

Plant protein is the raw material from which the ingredient is developed. It may come from sources such as soy, pea or other plant-based ingredients.

Texturised protein is that protein transformed through processes such as extrusion to achieve a specific structure. This is the ingredient that is later incorporated into a formulation.

A finished plant-based product is the final application where the texturised protein is part of a complete formulation, such as a burger, nugget or ready meal.
For this reason, selecting the right texturised protein depends not only on the source protein, but also on the intended final application.

Main types of plant-based texturised proteins by process

Within the plant-based industry, there are two main categories: dry texturised proteins (TVP) and high-moisture texturised proteins (HME).
Each offers different advantages and they are not interchangeable. The choice depends on factors such as final application, shelf life, storage, processing conditions and desired sensory experience.

Dry texturised proteins (TVP)

Dry texturised proteins are dehydrated ingredients that are rehydrated during the final product manufacturing process.

One of their main advantages is logistical stability, as they can be stored at ambient temperature for long periods.

They are commonly used in applications where structure and water absorption are required, such as:

• Plant-based burgers
• Nuggets
• Fillings
• Bolognese-style sauces
• Ready meals

They also offer high formulation flexibility, allowing manufacturers to adjust hydration, flavour and texture according to the final recipe.

High-moisture texturised proteins (HME)

High-moisture texturised proteins are produced through wet extrusion and allow the creation of more fibrous and juicy structures.

They are particularly suitable when a more structured, visually defined product is required, with a more pronounced bite.

Due to their higher moisture content, they require specific storage conditions, typically refrigeration or freezing.

When to choose dry vs high-moisture texturised proteins

There is no one-size-fits-all solution.

Dry texturised proteins are generally preferred when:

• Longer shelf life is required
• Easy storage is important
• Flexible dosing is needed
• Integration into multiple formulations is required

High-moisture solutions are more suitable when:

• Juicier textures are desired
• Products require strong visual presence
• Higher-value chilled or frozen products are being developed

The manufacturer’s expertise is key to balancing texture, process and cost.

Types of plant-based texturised proteins by raw material

The choice of raw material directly influences flavour, colour, texture, nutritional profile, allergen considerations and processing performance.

Soy texturised protein

Soy-based texturised protein is one of the most widely used ingredients in the plant-based industry due to its versatility, availability and strong functional performance.

It is commonly used in burgers, nuggets, fillings, sauces and minced-type products.

Its hydration capacity and structure make it a reliable solution, although alternatives may be explored when developing formulations without soy or with different positioning.

Pea texturised protein

Pea-based texturised protein is gaining increasing relevance in plant-based product development.

It is particularly suitable when there is a need to diversify protein sources, reduce soy dependency or align with specific clean label strategies.

Wheat or gluten-based texturised protein

Wheat-based texturised proteins can provide an elastic and fibrous texture, which is valuable in applications where bite is critical.

However, their use must be carefully considered due to gluten-related labelling and regulatory requirements.

Protein blends and customised texturised solutions

In many industrial applications, the optimal solution does not rely on a single protein source.

Blends allow combining different raw materials to achieve the right balance between:

• Texture
• Flavour
• Functionality
• Cost
• Availability

An example is Legumeat, a solution developed by Sanygran combining soy, rice and beans to deliver a versatile and adaptable sensory and functional profile.

Types of plant-based texturised proteins by application

The most effective way to select a texturised protein is not just by its origin, but by its role within the final product.

Texturised proteins for ready meals

In ready meals, the ingredient must perform consistently throughout the product lifecycle, including cooking, freezing and reheating.

Key factors include:

• Water retention
• Sauce integration
• Batch-to-batch consistency

Texturised proteins for meat alternatives

In products such as burgers, nuggets, meatballs or restructured alternatives, the objective is to create a balanced structure.

Critical aspects include:

• Bite
• Juiciness
• Cohesion
• Process resistance

Here, texturised protein plays a key role in the overall product architecture.

Texturised proteins for toppings, fillings and foodservice

In foodservice and convenience applications, functionality and ease of use are essential.

They are widely used in pizzas, wraps, bowls, fillings and prepared recipes where consistency and ease of dosing are required.

Texturised proteins for private label and retail

Retail developments require balancing multiple factors: cost targets, shelf life, format, labelling and consumer experience.

Working with a supplier capable of adapting the ingredient to specific project requirements is therefore a key differentiator.

Sanygran: plant-based texturised proteins and customised solutions for the food industry

At Sanygran, we develop plant-based texturised proteins for food manufacturers, brands, retail and foodservice, combining ingredient expertise, technology and industrial application.

We work with both dry extrusion (TVP) and high-moisture extrusion (HME), across different raw materials, formats and applications.

Our experience as manufacturers of finished plant-based products gives us a practical understanding of how these ingredients perform in real formulations — from burgers and nuggets to ready meals.

This enables us to support each project from ingredient selection through to industrial scale-up, adjusting parameters such as:

• Texture
• Format
• Processing
• Preservation
• Final application

Because a good texturised protein must not only perform in development — it must perform consistently in production and throughout the entire value chain.

Finding a supplier of plant-based ingredients for ready meals that guarantees industrial performance, stability and adaptability to each production process is a key factor for any manufacturer of ready-to-eat plant-based solutions.

In an environment where efficiency, consistency and scalability make the difference, the goal is not simply to incorporate plant-based ingredients, but to do so with full reliability: ensuring they perform on the production line, maintain their behaviour after thermal processing, and deliver a consistent final product experience.

In this article, we explore what a specialised supplier of plant-based ingredients for ready meals should offer and how to evaluate them from a technical and industrial perspective.

What should a supplier of plant-based ingredients for ready meals guarantee?

B2B customers are not looking for isolated ingredients, but for solutions that work within their real production environment.

A supplier of plant-based ingredients for ready meals must guarantee:

• Seamless integration into existing production lines
• Stability during processing (cooking, freezing, regeneration)
• Batch-to-batch consistency
• Adaptability to different recipes

The real value lies in ensuring that the ingredient performs consistently across development, validation and full-scale production.

Specialisation in industrial ready meals

Not all plant-based suppliers are prepared to operate within industrial ready meal environments.

This type of application requires expertise in:

• Thermal processes (pasteurisation, sterilisation, regeneration)
• Performance under chilled and frozen conditions
• Integration into complex matrices (sauces, fillings, composite recipes)

Sanygran works with a clear industrial focus, developing plant-based ingredients that maintain their functionality throughout the entire product lifecycle.

This level of specialisation helps prevent:

• Texture loss
• Poor absorption
• Instability during processing

Adaptability to different production lines

One of the main challenges when incorporating plant-based ingredients is maintaining line efficiency.

It is essential to work with a supplier capable of delivering solutions that:

• Fit into existing processes
• Do not require changes in machinery or parameters
• Maintain operational times and yields

The ingredient should be designed to integrate naturally into the client’s workflow, not the other way around.

Which plant-based ingredient formats work best in ready meals?

When selecting plant-based ingredients for ready meals, it is more effective to think in terms of industrial application format rather than ingredient type.

This helps optimise:

• Process integration
• Final product performance

Plant-based ingredients with texture and bite

When the ingredient needs to be visible in the dish, add volume and deliver a defined sensory experience, structured formats are required.

Common applications:

• Stir-fries
• Prepared bowls
• Ready meal combinations
• Fillings with visible ingredients

In these cases, the key is not using a standard format, but designing the ingredient based on the application.

As a manufacturer of plant-based ingredients for ready meals, Sanygran adapts each development to:

• Required size and shape
• Target firmness or juiciness
• Sauce absorption capacity
• Stability during cooking, freezing and regeneration

This ensures consistent presence, performance and industrial reliability.

Plant-based ingredients for sauces, fillings and complex matrices

In many applications, the ingredient must fully integrate into the recipe rather than stand out.

Key factors:

• Homogeneity
• Absorption capacity
• Thermal stability
• Ease of dosing

Typical uses:

• Prepared sauces
• Stews
• Fillings (lasagne, cannelloni)
• Culinary bases

Development focuses on:

• Uniform distribution
• Seamless integration
• Stable behaviour throughout processing

This results in balanced, scalable and easy-to-process products.

Custom development of plant-based ingredients for ready meals

A key differentiator in any supplier of plant-based ingredients for ready meals is the ability to customise solutions.

Standard products are often not enough when there are specific targets in:

• Cost
• Performance
• Market positioning

Texture, flavour and nutritional profile optimisation

Each recipe requires a specific ingredient behaviour.

Common adjustments include:

• Juiciness vs firmness balance
• Neutral or enhanced flavour profiles
• Improved sauce absorption
• Adapted nutritional profile

As a manufacturer with proprietary technology, Sanygran controls the full process, enabling tailor-made development from origin.

This improves both:

• Industrial integration
• Final product quality

Adaptation to private label, retail and industry

Requirements vary depending on the customer and sales channel.

A supplier must adapt to:

• Private label (retailer brands)
• Food industry manufacturers
• Retail environments

This requires flexibility in:

• Portion sizes and formats
• Target cost
• Shelf life
• Labelling requirements

Sanygran also offers multiple supply formats:

• Frozen → ideal for preserving shelf life in industrial integration
• Chilled → for immediate applications
• Dry → for logistics efficiency and flexibility

Technical criteria for approving a supplier of plant-based ingredients for ready meals

Choosing the right supplier directly impacts:

• Product stability
• Production efficiency

Batch-to-batch consistency and quality control

The ingredient must deliver consistent performance every time.

Critical factors:

• Stable texture
• Consistent yield
• Uniform absorption
• Reproducible dosing

Inconsistencies can lead to:

• Production deviations
• Final product quality issues

Technical specifications and food safety

A plant-based ingredient supplier for ready meals must provide:

• Full technical datasheets
• Allergen information
• Microbiological parameters
• Traceability
• Usage instructions
• Defined tolerances

This is essential for approval processes and audits.

Scalability for new product launches

A reliable supplier must support:

• Product development
• Industrial validation
• Ongoing production
• Category expansion

This requires:

• Production capacity
• Supply stability
• Continuous technical support

Sanygran as a supplier of plant-based ingredients for ready meals

Sanygran is a specialised supplier of plant-based ingredients for ready meals, with a strong industrial and B2B focus.

Its approach is based on:

• Tailor-made plant-based ingredient development
• Full customisation of format, texture and functionality
• Complete control of the production process
• Real integration into industrial production lines

More than a supplier, Sanygran acts as a technical and industrial partner, capable of developing fully customised solutions for each project.

Contact:
📞 +34 937 132 324
✉️ info@sanygran.com

Syneresis in plant-based food production is one of the most critical phenomena in the development of plant-based products, as it directly impacts texture, stability, appearance and industrial performance. In this article, we explore what syneresis actually is, why it occurs in plant-based formulations, how it affects production processes, and which industrial strategies are commonly used to control it in products such as plant-based burgers, ready meals and fillings.

What is syneresis?

Syneresis is the expulsion or separation of the liquid phase (water or other liquids) within a food matrix, resulting in the loss of structure, stability and product cohesion.

In food science, this phenomenon is described as the release of liquid phase in gelled or structured systems, especially when the network formed by proteins, starches or hydrocolloids is not stable enough to retain water during storage or processing (Phillips & Williams, Food Hydrocolloids, Woodhead Publishing).

In plant-based food production, this issue is particularly relevant because the product structure depends on a complex combination of plant proteins, starches, fibres, fats and hydrocolloids. When this network is not properly balanced, water separates and the product loses consistency.

How does syneresis appear in a plant-based product?

In an industrial environment, syneresis is not a theoretical concept, but a visible issue in the finished product:

• liquid appearing in trays or packaging
• surface exudation after storage
• loss of body and firmness
• less homogeneous texture after cooking or reheating
• phase separation in sauces or mixed matrices

In short, the product stops behaving as a stable structure and begins to show visible physical instability throughout the supply chain and at retail level.

Effects of syneresis in plant-based food production

Syneresis does not only affect the final product, but also impacts industrial efficiency, perceived quality and production profitability.

Impact on texture, appearance and product stability

One of the most immediate consequences is the loss of functional texture:

• reduction in controlled juiciness
• loss of creaminess or bite
• lower stability during cutting or forming
• less attractive appearance

In plant-based products, where the sensory experience is essential, this becomes critical: if the product “sweats” or loses structure, the perception of quality quickly declines.

Impact on shelf life, waste and complaints

From an industrial perspective, syneresis has direct business consequences:

• increased production waste
• batch-to-batch variability
• reduced commercial shelf life
• potential complaints or product returns
• need for product reformulation

During the development of new plant-based burgers, for example, it is common to encounter these issues in early stages. In many cases, small adjustments in formulation and ingredient selection are enough to stabilise the system and restore the expected production performance.

Which plant-based categories are most sensitive to syneresis?

Not all applications behave in the same way. Some matrices are particularly sensitive to water instability within the system.

Fermented products, desserts and chilled plant-based bases

In products such as plant-based yoghurts, spoonable desserts or chilled creams, syneresis may lead to:

• visible liquid separation
• loss of creamy textura
• instability throughout shelf life

In these products, gelled or semi-gelled structures are especially sensitive to small formulation imbalances.

Sauces, fillings, spreads and plant-based ready meals

This is one of the most critical segments in plant-based food production.

It includes products where stability is essential:

• plant-based Bolognese-style sauces
• fillings for pasta or prepared meals
• ready-to-use bases for foodservice or retail

Syneresis directly affects homogeneity, viscosity and processing performance, especially during chilled or frozen storage and distribution.

How to reduce syneresis through the industrial process?

Controlling syneresis does not depend only on formulation, but also on the entire industrial process.

Critical parameters to validate at industrial plant level

Among the most relevant factors are:

• ingredient addition sequence
• hydration times
• mixing and homogenisation intensity
• cooking or pasteurisation thermal curve
• product cooling and stabilisation

In plant-based products, the way the matrix is structured during processing is just as important as the ingredients themselves.

How to verify that the solution works beyond the laboratory

A development is not validated in the laboratory alone, but under real production and distribution conditions:

• shelf-life testing
• accelerated stability tests
• behaviour after transport and storage
• batch repeatability
• validation under real commercial conditions

This is what ensures that the product behaves consistently in production, logistics and at point of sale.

What should the industry look for in a solution to control syneresis?

There is no universal solution for every case. The key lies in adapting the strategy to the complete system.

Adaptation to matrix, process and sales channel

Syneresis control depends on three key variables:

• type of food matrix
• industrial process used
• sales channel and distribution conditions

In this context, expertise in the formulation of functional plant-based ingredients is essential for designing stable systems that perform under real production conditions and not only in laboratory environments.

Our solutions: Ingredient innovation for complete stability

At Sanygran, controlling phenomena such as syneresis is approached from a complete industrial perspective: ingredient, process and final application.

Our expertise in manufacturing pea and soy textured proteins, together with the use of pea starch and pea protein concentrate, allows us to develop solutions that help improve water retention, matrix stability and process performance.

This translates into direct benefits for the industry:

• improved stability in plant-based products
• reduction of exudation and structure loss issues
• optimisation of industrial production processes
• greater batch-to-batch consistency
• fewer incidents during retail distribution

The objective is not only to make the product work in formulation, but to ensure that it maintains its structure and behaviour throughout the entire value chain, from production to final consumption.

Plant-based protein-rich foods are now one of the fundamental pillars in the development of plant-based products within the food industry. They not only provide nutritional value, but also help build texture, stability, yield and scalability in applications such as plant-based burgers, ready meals and meat analogues.

In this article, we explore the different industrial formats, how they are used in manufacturing, and the key technical criteria to consider when selecting the most suitable solution for each end product.

Industrial formats of plant-based protein-rich foods

In the food industry, these ingredients are not treated as a single category, but as different levels of processing, each responding to specific technical, cost and application requirements.

Flours, semolina and whole-food bases

These formats are the closest to the original raw material matrix.

They are typically used when the goal is to:

• maintain a more recognisable formulation
• optimise formulation costs
• work with more traditional or less processed textures
• support simpler labelling strategies

They require more formulation work, but offer flexibility in early-stage product development.

Concentrates and isolates

Protein concentrates and isolates allow for greater functional control within industrial formulations and are essential where precision is required.

They are used when there is a need for:

• higher protein purity
• neutral flavour profile
• consistent process performance
• easier dosage and formulation control

In this context, yellow pea protein concentrate offers a strong balance between functionality, cost efficiency and product positioning, particularly in plant-based applications and clean label strategies.

Additionally, ingredients such as pea starch play a key role in water retention, texture development and product stability, complementing protein functionality within the formulation.

They are especially valuable in applications where batch-to-batch consistency and industrial yield are critical.

Textured vegetable protein and ready-to-formulate systems

Textured vegetable protein (TVP) is one of the most widely used formats in the plant-based sector due to its ability to create structure and functional performance.

In this segment, Sanygran works mainly with:

• soy-based textured proteins
• pea-based textured proteins
• blends such as Legumeat (bean + rice + soy) in formats like chunks, fine granules and “beef-style” fillets

These solutions are essential in plant-based burgers, nuggets, fillings and ready meals, where texture defines the final product experience.

Which protein source or system to choose based on the final product?

The selection of plant-based protein-rich foods depends directly on the end use, the industrial process and the market positioning of the product.

Chilled and frozen ready meals

In these applications, the priority is to ensure recipe stability throughout the product’s entire lifecycle.

Proteins must provide:

• strong water retention after cooking
• freeze-thaw stability
• consistent behaviour during reheating/regeneration
• stable integration with sauces and liquid systems

Typical applications include lasagne, cannelloni, bowls and ready-to-heat meals.

Fillings, toppings, sauces and spreads

In these formats, plant-based proteins act as functional carriers within the matrix.

Their main role is to ensure:

• stable viscosity
• uniform texture
• reduced syneresis
• consistent processing performance

They are commonly used in plant-based Bolognese sauces, fillings and ready-to-use preparations.

Retail-ready plant-based products and private label

In retail environments, these ingredients must meet strict market requirements.

Key factors include:

• batch-to-batch consistency
• cost control
• compliance with labelling requirements
• scalability of production
• consistent final product quality

Here, protein is not just a functional ingredient, but a strategic element for commercial viability.

How we integrate high-performance plant-based proteins into your value chain?

At Sanygran, plant-based protein-rich foods are approached from a complete industrial perspective: ingredient, process and final application.

Our expertise in dry and wet extrusion, combined with the development of solutions such as Legumeat, pea and soy textured proteins, as well as pea protein concentrate and pea starch, allows us to adapt ingredient functionality to each specific product.

This translates into direct benefits for manufacturers:

• tailored solutions adapted to each application
• process optimisation and reduced operational complexity
• flexibility in formats and packaging
• stable supply and consistent batch performance
• reduced time-to-market
• seamless integration into existing production lines

The goal is not just to supply plant-based protein, but to ensure that the product performs in real industrial conditions, scales efficiently and reaches the market with consistent quality.

Understanding what plant-based protein is for is essential for any company developing competitive food products today. Beyond its nutritional role, it is a functional and technological ingredient that helps build structure, texture, stability and process efficiency across a wide range of applications.

In this article, we explore its real industrial functions, its business benefits, and how to choose the right type depending on the final product.

What is plant-based protein used for in prepared food development?

Plant-based protein is primarily used to formulate products with nutritional value, technological functionality and industrial viability. It is not just an ingredient, but a product development tool.

Increasing the protein content of finished products

One of the main benefits of plant-based protein is its ability to improve the nutritional profile of recipes. It allows the development of higher-protein products in categories such as:

• ready meals
• snacks
• fillings
• complete recipe bases

This supports stronger market positioning, particularly in segments where high protein content is a key purchase driver.

Replacing animal-derived ingredients fully or partially

Another major advantage of plant-based protein is its role in reformulation. It enables the replacement of animal ingredients in:

• plant-based burgers
• nuggets
• meatballs
• lasagne and cannelloni
• Bolognese-style sauces

It also enables hybrid formulations, combining plant proteins with other ingredients to optimise cost, performance or nutritional profile.

Meeting evolving market demand

Plant-based protein supports the development of products aligned with current trends:

• plant-based and flexitarian diets
• clean label positioning
• more sustainable food solutions

This is not only about following trends, but about unlocking new commercial opportunities and responding to demand from retail and foodservice.

What is plant-based protein used for at a technological level?

Beyond nutrition, plant-based protein plays a key functional role in food formulation.

Improving texture and structure

One of its core functions is delivering:

• bite
• fibrous texture
• structure
• consistency

This is essential in products such as burgers, fillings and protein bases, where structure defines the eating experience.

Supporting emulsification, gelling and water retention

Plant-based protein acts as a functional ingredient that helps:

• bind phases together
• stabilise emulsions
• improve juiciness
• reduce cooking losses

A common industrial issue is products that release water and fall apart. Adjusting protein functionality helps stabilise the formulation and improve performance.

Ensuring stability during processing, freezing and reheating

In ready meals, plant-based protein helps maintain performance during:

• cooking
• pasteurisation
• freezing and thawing
• regeneration

This directly affects final product quality and batch-to-batch consistency.

Which plant-based protein sources work best depending on the application?

Not all plant proteins behave the same. Selecting the right source is critical to maximise the benefits of plant-based protein.

Pea protein for clean label plant-based development

Pea protein is widely used due to:

• strong clean label positioning
• good consumer acceptance
• versatile functionality

It is particularly suitable when reducing allergen complexity and simplifying ingredient lists is a priority.

Soy protein for maximum functionality and versatility

Soy remains one of the most technically robust options:

• high texturisation capacity
• strong water retention
• stable processing behaviour

It is widely used in meat analogues and complex formulations where technical performance is essential.

Legumes, rice and blends for tailored sensory and nutritional profiles

In many cases, the best solution is not a single protein but a blend.

Blends allow manufacturers to:

• balance flavour
• improve texture
• optimise amino acid profile
• manage cost efficiency

This approach is particularly effective when developing differentiated products without compromising functionality.

What is plant-based protein used for in specific product categories?

The real value of plant-based protein becomes clearer in real industrial applications.

Meat analogues and restructured products

It is widely used in:

• plant-based burgers
• nuggets
• meatballs
• minced-style fillings

Here it provides structure, juiciness and yield, all essential for retail competitiveness.

Chilled, frozen and ready-to-heat meals

In these products, plant-based protein ensures:

• recipe stability
• texture after reheating
• batch consistency

It is a key ingredient in convenience food solutions.

Snacks, protein bases and retail-ready solutions

It also enables innovation in:

• extruded snacks
• high-protein products
• private label bases

Here, plant protein adds not only functionality but also product differentiation and added value.

How plant-based protein improves industrial performance?

One of the main benefits of plant-based protein is its direct impact on manufacturing efficiency.

Standardising processes and reducing variability

A well-selected protein helps achieve:

• higher repeatability
• lower batch variation
• improved production control

This reduces production issues and improves operational efficiency.

Optimising yield, cost per formulated kilo and waste reduction

Plant-based protein affects:

• water absorption
• cooking yield
• raw material efficiency

This leads to a lower functional cost per kilo, not just ingredient price.

Supporting industrial scale-up and product development

It enables manufacturers to:

• adapt formulations to existing production lines
• accelerate product launches
• develop new ranges without starting from scratch

A key factor for companies aiming to scale efficiently.

What should companies evaluate when choosing plant-based protein?

Choosing plant-based protein is both a technical and strategic decision.

Final application and manufacturing process

It is essential to consider:

• product category
• thermal processing
• final format
• production conditions

The same protein behaves differently depending on the application.

Sensory profile, allergens and labelling strategy

Key considerations include:

• target taste and texture
• labelling requirements
• allergen presence
• positioning strategy

This helps avoid costly reformulations later.

Supply capability, technical support and custom development

Beyond the ingredient itself, manufacturers should evaluate:

• supply reliability
• technical support
• formulation flexibility

Because in industrial food production, success depends on performance at scale, not just in the lab.

SANYGRAN: plant-based protein solutions to drive food innovation

Working with plant-based protein is not just about selecting an ingredient, but ensuring it performs within your process and final product.

When integrated from the early stages with a technical approach, it helps to:

• reduce production losses
• improve manufacturing stability
• optimise overall cost efficiency
• accelerate new product development

If you are developing or reformulating a product, combining ingredient expertise, application knowledge and industrial process understanding can make the difference between a concept that works in the lab and a product that performs in production.

📞 +34 937 132 324 | ✉️ info@sanygran.com

A textured vegetable protein supplier is a strategic partner for the food industry aiming to develop stable, scalable plant-based products ready for retail or foodservice.

Choosing the right supplier directly affects texture, industrial performance, final product stability and cost per functional kilo, especially in categories such as plant-based burgers, ready meals and meat alternatives.

In this article, we explore what a supplier should offer, how to choose one based on your application, and which technical factors are key to making the right industrial decision.

What should a textured vegetable protein supplier offer to the food industry?

A textured vegetable protein supplier should go beyond simply providing an ingredient. The industry requires consistency, reliability and technical support throughout the entire development cycle.

The goal is not just to source protein, but to ensure it works in production, behaves consistently and integrates into existing industrial processes.

Supply capacity and batch-to-batch consistency

Consistency in texturised protein is critical in industrial production. Even small variations can directly impact the final product.

A reliable supplier should guarantee:

• consistent hydration behaviour
• uniform texture between batches
• stable production performance
• reduced line incidents

When consistency fails, the consequences are immediate: waste, recipe adjustments and quality issues.

Technical support and development assistance

The real value of a supplier becomes clear during the development phase.

Technical support helps optimise:

• hydration of the texturised protein
• final cooked texture
• integration into complex matrices (sauces, fillings, ready meals)
• industrial scale-up from pilot trials to full production

This support reduces development time and improves launch efficiency.

How to choose a textured vegetable protein supplier based on your application

Not all textured vegetable proteins are suitable for every application. The right choice depends on the final product, industrial process and sales channel.

Solutions for chilled and frozen ready meals

In these applications, the texturised protein must ensure stability throughout the product lifecycle.

Key requirements include:

• resistance to freezing and thawing
• strong water retention
• stability after cooking or regeneration
• consistent performance in sauces and fillings

Typical uses include lasagne, cannelloni, filled pasta, empanadas and prepared bowls.

Solutions for meat analogues and plant-based products

In products such as burgers, nuggets or plant-based meatballs, the objective is to replicate structure and sensory experience.

Key solutions include:

• textured soy protein
• blends such as Legumeat (bean + rice + soy protein), an innovative formulation with a complete amino acid profile

These solutions help build texture, bite and juiciness in high-value plant-based products.

Technical factors when sourcing textured vegetable protein

The decision to purchase textured vegetable protein should be based on technical criteria, not just protein origin.

Protein source, format and level of texturisation

The protein base (soy, pea or blends such as Legumeat) directly influences:

• base flavour
• final colour
• hydration capacity
• processing behaviour

The format (fine granules, chunks or “beef bean” steak-style) determines its final application.

Hydration, yield and processing behaviour

Hydration ratio is one of the most critical factors for industrial performance and cost control.

A high-quality texturised protein should:

• absorb water in a controlled way
• maintain structure after cooking or regeneration
• reduce losses during processing
• ensure batch-to-batch consistency

This directly impacts the cost per functional kilo, not just the ingredient price.

Sensory profile and recipe integration

The ingredient must integrate seamlessly into the recipe without limiting the final product.

Key attributes include:

• neutral or easily adjustable flavour
• strong absorption of marinades and sauces
• adaptable texture depending on application
• stability after cooking

Applications of textured vegetable protein in the ready meals industry

Textured vegetable protein is a key functional ingredient in the ready meals sector.

It is commonly used in:

• plant-based fillings for pasta and pastries
• Bolognese-style sauces
• ready-to-heat meals
• protein bases for bowls and complete recipes

Its main role is to provide structure, protein and industrial performance in complex formulations.

Cost optimisation and performance in plant-based formulations

Selecting the right texturised protein improves overall product efficiency.

This results in:

• higher volume per kilo of raw material
• reduced production waste
• more stable formulations
• better control of cost per portion

Collaborative innovation: co-development of finished products with Sanygran

Developing plant-based products increasingly requires collaboration between manufacturer and supplier.

The value lies not only in supplying textured vegetable protein, but in co-developing solutions tailored to each industrial application.

Experience in dry and wet extrusion allows texture, functionality and processing behaviour to be adjusted according to the final product requirements.

Logistics and scalability for large volumes

In large-scale projects, industrial capacity is key to ensuring market success.

This includes:

• stable supply at scale
• industrial packaging formats (bags, big bags)
• batch-to-batch consistency
• ability to respond to demand peaks

The goal is to ensure products reach the shelf without disruptions or quality variations.

Do you need a textured vegetable protein supplier for your next development?

If you are developing a plant-based product — whether a ready meal, a plant-based burger or a retail solution — choosing the right textured vegetable protein supplier can make the difference between a project that progresses and one that stalls in production.

If you are in the development or reformulation phase, a technical approach from the start helps you validate earlier, scale more efficiently and launch with greater confidence.

Plant-based proteins have become a strategic ingredient for food innovation and the development of new product categories. More and more manufacturers, ready-meal companies, and retail chains are incorporating plant protein into their formulations to meet the growing demand for more sustainable, nutritious, and versatile foods.

Key takeaway: plant-based proteins allow the creation of foods that are sustainable, functional, and aligned with modern consumer preferences.

Beyond consumption trends, plant-based proteins offer technological advantages for industry: they enable new textures, enhance nutritional profiles, and optimise production processes across multiple applications.

This article explains what plant proteins are, the main sources of plant protein, how they are used in the food industry, and the techno-functional properties they contribute in ready-meal and plant-based product development.

What Are Plant-Based Proteins?

Plant-based proteins are derived from raw materials such as legumes, cereals, or seeds, and are used as functional ingredients in the food industry.

When discussing what plant proteins are, we refer to proteins obtained from plant sources like legumes, cereals, and seeds.

These proteins can be processed into different functional ingredients for food manufacturing, such as:

• protein flours
• protein concentrates
• protein isolates
• texturised plant protein

The main plant protein sources used in industry include:

• soy
• pea
• wheat
• rice
• other legumes

In short: plant proteins not only provide nutritional value but also serve as essential functional ingredients in product development.

From a nutritional perspective, plant-based proteins supply essential amino acids and can be evaluated using metrics such as PDCAAS (Protein Digestibility Corrected Amino Acid Score) to measure quality and digestibility.

Strategic Value of Plant Proteins for B2B Industry

Plant protein is not just a trend; it is a strategic opportunity for food manufacturers.

The interest in plant protein in the food industry responds to both consumer demand and strategic business factors.

The growth of flexitarian diets is driving the development of plant-based foods across categories such as:

• ready meals
• meat alternatives
• protein snacks
• ready-to-eat products

In Europe, this trend is significant: according to ProVeg International, around 40% of European consumers identify as flexitarians, boosting demand for plant-based ingredients.

From an industrial perspective, plant-based proteins offer key advantages:

• more stable costs compared with some animal proteins
• lower environmental impact
• alignment with ESG and sustainability goals
• opportunities for innovation in product development

Integrating plant protein allows manufacturers and distributors to innovate with lower risk and greater market alignment.

Functional Classification of Protein Sources for Industry

Not all plant proteins behave the same during production.

Different plant protein sources have distinct properties in key areas such as:

• hydration
• emulsification
• texturisation
• process stability

Choosing the right plant protein depends largely on the final product application.

Soy and Wheat Protein: The Pillars of Texture

Technical highlight: soy and wheat proteins excel in texturisation and structuring.

Soy protein and wheat gluten are among the most widely used ingredients in plant-based product development.

Their main advantage is their excellent behaviour in extrusion processes, which enables the creation of fibrous structures that mimic meat.

These proteins are commonly used in:

• meat analogues
• plant-based nuggets
• plant-based burgers
• protein fillings for ready meals

Result: they replicate bite, juiciness, and texture in plant-based products.

Pea Protein and Legumes: The Clean Label Alternative

Trend insight: pea protein has become one of the most demanded plant proteins in Europe.

Pea protein stands out for:

• hypoallergenic profile
• good digestibility
• excellent functional behaviour in food formulations
• suitability for clean label products

Industries also use texturised pea protein or legume proteins to develop various plant-based applications.

In summary: it is ideal for clean-label products with high nutritional value.

Emerging Proteins: Rice, Hemp, and Mycoprotein

Innovation focus: new protein sources to differentiate products.

The development of new plant-based foods has driven the exploration of emerging protein sources such as:

• rice protein
• hemp protein
• mycoprotein

According to the Plant-based: State of the Industry 2023 report by Good Food Institute Europe (GFI), innovation in alternative proteins is expanding beyond soy and pea, with growing interest in sources that enhance functionality, nutritional profile, and product differentiation.

These proteins help manufacturers innovate and stand out in competitive plant-based categories.

Techno-Functional Properties in Ready Meal Formulation

The main value of plant protein in industry lies in functional properties.

For food manufacturers, plant-based proteins help optimise texture, stability, and performance during production.

Emulsification and Water Retention

Primary function: maintain product juiciness and stability.

Many plant proteins offer:

• improved juiciness
• recipe stability
• prevention of texture loss during freezing and reheating

Impact: products remain stable after freezing, prolonged refrigeration, or microwave/oven reheating.

Texturisation and Structure Formation

Core function: recreate meat-like texture in plant-based products.

Using wet or dry extrusion, fibrous structures can be developed in formats such as:

• fine granules
• bites
• strips
• flakes

In short: texturisation is key to creating competitive plant-based foods.

Gelation and Viscosity

Direct application: structuring and stabilising food matrices.

Certain plant-based proteins act as:

• thickeners
• stabilisers
• structural agents

Technical Challenges: Flavour and Industrial Scale-Up

Common issue: lab formulations may not scale easily to production.

During the development of plant-based foods, adjustments are often needed when moving to industrial scale.

Frequent challenges include:

• overly soft texture
• production line difficulties
• unexpected behaviour during processing
• flavour profile differing from expectations

Conclusion: using pre-validated industrial ingredients reduces development time and risk.

Market Trends for Retail and Food Service

Key fact: the plant-based market continues to grow across Europe.

Plant-based products are increasingly popular due to demand for sustainable, nutritionally balanced foods.

Ready meals with plant protein are seeing significant growth, combining:

• convenience
• nutritional value
• ingredient innovation

According to NielsenIQ, plant-based alternatives continue gaining shelf space in European retail, particularly in ready-to-eat and refrigerated categories.

Takeaway: opportunities abound for manufacturers and food service operators incorporating plant protein.

SANYGRAN: Tailored Plant-Based Ingredient Solutions

Value proposition: ingredient development and industrial capacity from a single partner.

SANYGRAN is a specialised partner for plant-based solutions in the food industry.

Expertise includes:

• pea protein
• soy protein
• proprietary solutions like Legumeat: soy, rice and bean

Additionally, Sanygran has extensive industrial capabilities, including wet and dry extrusion, mixers, forming machines, cooling, enrobing, and packaging systems, allowing the development of both functional plant-based ingredients and ready-to-use solutions for integration into final products.

Final takeaway: partnering with a specialised provider accelerates development, reduces technical risks, and delivers competitive plant-based products to market.