Regarding plant-based proteins as a whole, all processes involved in the production of high-value-added products in the plant-based protein chain aim to concentrate their protein content and take advantage of the nutritional and functional characteristics that proteins provide to incorporate them into a variety of food products.

In the texturization process, protein flours and concentrates are subjected to an extrusion process, which allows for the denaturation and alignment of the protein into a structure that mimics the fibrous nature of meat. Generating high value-added products through technology.

In any of its forms, textured protein must be hydrated before use. This gives it a soft, porous, and fibrous consistency.
Textured protein can be used to make everything from bolognese sauce, pies and empanadas, to meatballs or sauce for other Plant-Based dishes and products.

In turn, there is a variety of products with textured protein on the market. These include meat, chicken, soy and other legume patties, chicken feet, sausages and other vegan foods.
There is a growing international demand for protein-rich foods, changes in consumer patterns and advances in food processing technologies.

Concentrated proteins, especially soy protein, have been widely used ingredients in the food industry (mainly in the meat industry) worldwide for decades. They play a very important role in the formulation of products such as sausages, hams, cold cuts, etc. Their functions in these formulations are: to reduce the cost while maintaining the protein level of the food; to provide texture and firmness to the products; and to give stability to more extended products (lower cost products).

Concentrates from other legumes, on the other hand, are opening up new markets every day in other branches of the food industry such as dairy, beverages, snacks, as well as the exclusive segments for plant-based proteins, such as plant-based.