High Moisture Meat Analogues (HMMA)

High moisture fibrated TVP

High Moisture Meat Analogues (HMMA) Typical Process Line

SBX Master™ Twin Screw Extruder

Baker Perkins’ versatile SBX Master™ twin-screw extruders provide continuous production at outputs from 250 to 2,500kg/hour, depending on formulation.

Read More
Cooling Die

A unique cooling die creates the fibrous structure of the final product.

Read More

Baker Perkins’ twin-screw extrusion technology is used to process high moisture fibrated TVP for completely meat-free substitute products that replicate the structure and mouth feel of meat.

Rapid growth in meat-free TVP

Completely meat-free TVP products convincingly replicating the natural structure, texture and mouth-feel of meat include burgers, sausages, chicken pieces, meatballs and minced meat. They are also used as extenders.

Wide variety of protein bases

Standard recipes utilise a variety of different proteins including soy, pea wheat, beans, lentils and other pulses. Baker Perkins also develops recipes for customers’ own chosen protein taking into account local taste and flavour profile preferences as well as ingredient availability.

Standard extruder technology

Standard twin-screw extruder technology is used processing the ingredients, with a special die creating the final product.

Suggested Product Opportunities

Recommended Equipment

Latest News
Upcoming Events

    Baker Perkins Ltd – UK

    Manor Drive
    Paston Parkway
    PE4 7AP

    Baker Perkins Inc – US

    3223 Kraft Ave. S.E
    Grand Rapids
    49512 2027