Ingredient Innovation
Happy Plant Protein’s Faba Bean TVP – Snapshot for Ingredient Innovators
Finnish FoodTech startup Happy Plant Protein is introducing a new generation of faba bean-based textured vegetable proteins (TVPs), unveiled at Food Ingredients Europe 2025 in Paris. The platform uses a patented one-step dry extrusion process that converts local flours directly into textured protein – designed for clean-label, scalable plant and hybrid foods.
On FoodBevTech.com we’re flagging this as a key ingredient innovation signal for R&D teams and category managers working on:
- Next-gen plant-based and hybrid meat analogues
- Regionally sourced protein ingredients with cleaner labels
- Replacing complex isolate-based processes with simpler dry extrusion
- Reducing off-flavours, bitterness and beany notes in legume protein systems
The technology has been engineered to work with multiple crops and extrusion systems, supporting flexible sourcing strategies and factory integration. It is also positioned to help manufacturers control cost, taste and sustainability as the European plant protein market moves into its next phase.
Read the Full Technical & Commercial Story on AgFoodNews.com
For a complete breakdown of:
- How the one-step dry extrusion process works
- Differences vs. conventional protein isolate production
- Application spaces across plant-based, hybrid, snacks and ready meals
- Happy Plant Protein’s FiE Startup Challenge recognition and roadmap
continue to the full in-depth coverage on our global ag-food intelligence partner AgFoodNews.com.
Primary source: Happy Plant Protein Showcases New Generation of Faba Bean TVP at FiE Paris 2025 – AgFoodNews.com