Sotexpro, specialist in texturization of vegetable protein for more than 40 years, offers 5 ranges of texturized proteins with different particle sizes and protein content: Texta Pois (from pea), Texta Soja (from soy), Texta Blé (from wheat), Texta Fèves (from Faba beans) and Texta Mix (from a mix of vegetable proteins). Therefore, Sotexpro offers a variety of solutions for meat analogues in terms of texture, taste and color, with high nutritional qualities, and can meet the different constraints and needs of industrials.

Cellula 90/160 is a debacterized and microgrinded pea fibre.

It is an insoluble pea fibre.

High water binding capacity - High fiber content

Texta Pois 24 is a unique gluten-free pea flakes for meat fillings or coatings: rehydrated into water, it offers a cost effective solution for partial meat replacement. Dryed, its crunchy texture is perfect for gluten free breadcrumbs. Available in many particle sizes

Sativa 32/100 is a cost efficient product with high emulsifying and gelling capacity. It is a very good ingredient for emulsified cooked meat products.100% pea - gluten-free