Plant-based meat alternatives are on the rise! Therefore, it is not surprising that supermarket shelves are filled with all sorts of new products every week. Most consumers are aware that those products are made out of various protein sources such as soy or peas. However, most people do not know that there are two distinctive types of meat alternatives depending on the water content. Learn more about the differences between High Moisture Meat Analogues and Texturized Vegetable Proteins in the following slides.

1. Difference Between
HMMA & TVP

2. High Moisture Meat Analogues
Texturized Vegetable Proteins
> Water Content 50-70%
> Equivalent texture to meat products
> Basis for many ready-to-eat dishes
> Water Content 10-30%
> Long shelf life due to dry texture
> Must be soaked in water before further
processing

3. After
Before

4. After
Before

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