Supro Max 5050 IP
A high-quality structured vegetable protein designed to deliver excellent fibrosity and texture, enabling realistic meat-like performance across a wide range of food applications.
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Category
Protein NuggetsSectors
Food
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What is Supro Max 5050 IP
This structured vegetable protein is engineered to replicate the texture and bite of meat, making it an ideal solution for manufacturers developing meat, poultry, fish or plant-based alternatives. Its excellent fibrosity creates a natural, layered structure that closely mimics whole muscle products, enhancing the eating experience in finished applications.
The product is highly versatile and can be incorporated into both traditional and meat-free formulations, offering consistent performance across various processing conditions. It supports product innovation by enabling improved texture, juiciness, and mouthfeel, while maintaining formulation flexibility. Suitable for use in a broad range of applications, it helps manufacturers meet growing consumer demand for high-quality protein alternatives without compromising on sensory quality.
- Plant-Based
- Clean Label
- Vegan
- Food Manufacturing
- Textured Protein
- Meat Alternative
- High Protein
- Meat Mimic
- Fibrous Texture
- Meat Replacement
Applications & Functionalities
Designed for versatility, this structured vegetable protein performs exceptionally well in applications where realistic meat texture is essential. It can be used in processed meat systems, hybrid products, or fully plant-based alternatives, helping to enhance structure, chew, and overall mouthfeel. Its fibrous nature enables it to replicate the appearance and bite of meat in products such as poultry-style pieces, fish alternatives, and minced or formed applications. It is suitable for extrusion-based processing and can adapt to different flavour systems, making it ideal for developers looking to create innovative, high-protein products. The ingredient also supports consistency in texture and product stability throughout cooking and processing stages.
Designed for versatility, this structured vegetable protein performs exceptionally well in applications where realistic meat texture is essential. It can be used in processed meat systems, hybrid products, or fully plant-based alternatives, helping to enhance structure, chew, and overall mouthfeel. Its fibrous nature enables it to replicate the appearance and bite of meat in products such as poultry-style pieces, fish alternatives, and minced or formed applications. It is suitable for extrusion-based processing and can adapt to different flavour systems, making it ideal for developers looking to create innovative, high-protein products. The ingredient also supports consistency in texture and product stability throughout cooking and processing stages.
Common applications include:
- Plant-based meat alternatives
- meat extenders
- poultry-style products
- fish alternatives
- hybrid meat products
- ready meals
- protein-enriched foods.
Related Ingredients
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