Every day, people around the globe enjoy high nutritional plant based proteins. Besides a growing world population, the demand for high nutritional plant based proteins is increasing due to the protein transition. The protein transition is the changing mind-set of consuming traditional animal proteins into alternative vegetable proteins such as soya, pea, fava and others. This protein transition is asking for sustainable solutions, which BIC Protein can provide. At our BIC Protein production site in Amsterdam, the Netherlands, BIC Protein manufactures both GMO and non-GMO Defatted soya flour, soya flakes & extruded texturised vegetable proteins (certified according EU regulations) on fully separated production lines. Food safety, quality and reliability are the main BIC Protein’s key drivers. BIC Protein controls the incoming raw materials (basis stringent buying specs). The finished products are only authorized to be released, if product analyses are conform customer and/or product specifications. Extruding is the process of a mechanical cooking step whereby vegetable proteins are pressed out of a mall under high pressure, resulting in an expanded and porous textured protein product. Due to this porosity, the textured vegetable protein product can absorb two or three times its own weight of water. In its hydrated form, textured vegetable protein can be used in many applications particularly in meat products as a meat extender, but also as a meat replacer in vegetarian dishes such as dumplings, ravioli, lasagne, patties and sausages Textured vegetable protein products increases the juiciness and yield of the meat and meat analogue products while maintaining high quality. In cereals and confectionary bar applications, textured vegetable products adds a crunchy appeal while also boosting protein levels.
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