Crespel & Deiters, with Happy Plant Protein, is transforming plant-based food using sustainable dry extrusion. This process turns European peas and fava beans into eco-friendly textured vegetable protein (TVP) without water or chemicals.
Dry extrusion for textured vegetable protein (TVP) is revolutionising plant-based food production. Crespel & Deiters, a sixth-generation family-owned company, has partnered with Finnish foodtech startup Happy Plant Protein to scale up a patented dry extrusion process at its Helmond facility in the Netherlands. This innovative process is transforming the way plant proteins are produced, offering sustainable and functional solutions for the food industry.
What is dry extrusion for textured vegetable protein?
Dry extrusion is a one-step process that separates and functionalises legume flours, such as peas and fava beans, into neutral-tasting textured vegetable proteins. Unlike traditional methods, this process does not require water, chemicals, or isolates, making it a sustainable and cost-efficient alternative. The resulting TVP is ideal for use in meat alternatives, hybrid products, ready meals, and snacks.
Crespel & Deiters x Happy Plant Protein
Crespel & Deiters brings over 160 years of expertise in refining plant-based raw materials. By collaborating with Happy Plant Protein, the company is leveraging its Helmond facility’s extrusion expertise to implement this groundbreaking technology on an industrial scale. This partnership highlights the potential of European-grown pulses and the importance of sustainability in food production.
Why this innovation matters
- Sustainability: The dry extrusion process eliminates the need for water and chemicals, reducing environmental impact.
- European Sourcing: By using regionally grown peas and fava beans, the process supports local agriculture and reduces transportation emissions.
- Versatility: The neutral-tasting TVP can be tailored for various applications, from meat alternatives to ready meals.
A milestone in food technology
The collaboration between Crespel & Deiters and Happy Plant Protein marks a significant milestone in the food industry. By scaling up this innovative process, they are setting a new standard for sustainable and functional plant-based ingredients. The Helmond facility’s pilot-to-production capabilities ensure that this technology can meet the growing demand for plant-based foods.
Dry extrusion for textured vegetable protein is a game-changer for the food industry. Crespel & Deiters’ commitment to sustainability and innovation, combined with Happy Plant Protein’s groundbreaking technology, is paving the way for a more sustainable future in food production.
