Textured Vegetable Protein (TVP), IFRPD was the first in Thailand who researched and produced meat analogue or TVP. Our high-quality TVP is made from defatted soy flour (non GMO), contain more than 50% of protein and provide all of essential amino acid. The process is extrusion with high temperatureand pressure in the short time.
This product can be used in vegetarian food or used as meat substitution in food industry. Variety shapes of product are available including chunk, slice, rod and flake.
Rehydrate Method Rehydrate TVP by using the ratio of TVP to water about 1 to 2. Wait for 5 minute and Then squeeze the water out. Use hot water to speed absorption, deep frying method
