Explore our top-tier specialized plant proteins engineered for texture, nutrition, and functional superiority in alternative meat processing.
The global shift toward plant-based nutrition has elevated Textured Vegetable Protein (TVP) and Textured Soy Protein (TSP) from simple meat extenders to the structural foundation of modern food design. As global food systems seek cleaner labels, non-GMO verified raw materials, and high-performance proteins, manufacturers must innovate beyond basic extrusion to match the exact organoleptic qualities of muscle tissue.
Hangzhou Entry Bio Co., Ltd. stands at the forefront of this industrial revolution. As a premier China vegetal protein manufacturer, we optimize the complex thermo-mechanical extrusion processes required to align plant globulins into linear fibrous networks. This results in TVP with exceptional Water Holding Capacity (WHC) and Oil Holding Capacity (OHC), providing our global B2B clients with the optimal sensory profile, chewiness, and juicy mouthfeel required for premium applications.
By leveraging advanced twin-screw extrusion technology, we produce customized textured proteins that solve the traditional challenges of plant-based formulations, including flavor retention, crumbly texture, and rapid breakdown during thermal processing.
Understanding why leading global food brands and raw material distributors partner with Hangzhou Entry Bio for high-volume TVP sourcing.
Located in the chemical and food ingredient logistical hub of East China, we source raw non-GMO soybeans and yellow peas from strictly controlled agricultural regions. Our localized proximity allows us to achieve unparalleled cost efficiency and reliable freight forwarding to all major international ports.
Our processing lines utilize computer-controlled temperature profiling and specific mechanical energy (SME) controls. This precise calibration dictates the degree of protein denaturation, shaping the cell structure of the TVP to mirror poultry, beef, or seafood textures.
We supply textured vegetable protein in varied shapes—minced, granular, flakes, chunks, and slices. We modify the density, rehydration speed, and particle size to fit your formulation perfectly, whether you are manufacturing instant plant-based ramen or high-end burger patties.
From clean-label protein bars to structured vegetarian seafood, our portfolio addresses the most challenging sector requirements.
Our TVP acts as the structural spine in plant-based ground beef, sausages, nuggets, and patties. When rehydrated (typically at a 1:2.5 to 1:3 ratio with water), the protein fibers exhibit the chewiness, elasticity, and bite resistance expected by flexitarian consumers.
For traditional meat processors looking to lower cost-in-use metrics or improve nutritional scoring (reducing saturated fats), our TVP acts as a high-affinity binder. It locks in natural meat juices and fat during cook-cycles, minimizing shrinkage and weight loss.
Pet food brands require allergen-safe, highly digestible, and structural proteins for premium dry kibble and wet food chunks-in-gravy formulations. Our non-GMO textured soy and pea proteins supply essential amino acids while maintaining physical shape during high-pressure canning retort processes.
Utilizing high-gel protein matrices and customized yeast proteins, we enable developers to formulate high-fiber, low-glycemic, and keto-friendly products like protein bars, protein pastas, and baked snacks with superior shelf-life stability.
Hangzhou Entry Bio Co., Ltd. is a leading China vegetal protein manufacturer specializing in the research, production, and global supply of high-quality plant protein ingredients and food-grade protein solutions. With a strong commitment to innovation, quality, and sustainability, the company serves customers across the food, beverage, nutrition, and health industries worldwide.
Leveraging advanced manufacturing technologies and strict quality management systems, Hangzhou Entry Bio Co., Ltd. offers a comprehensive portfolio of plant-based ingredients, including soy protein, pea protein, rice protein, textured vegetable protein, and customized protein blends. These products are widely used in meat alternatives, dairy alternatives, sports nutrition, functional foods, bakery products, beverages, and nutritional supplements.
Quality and food safety are at the core of the company's operations. From raw material sourcing to finished product delivery, every production stage is carefully monitored to ensure consistent quality, purity, and performance. The company adheres to international quality standards and continuously invests in product innovation to meet the evolving demands of the global plant-based market.
As a reliable plant protein ingredients supplier, Hangzhou Entry Bio Co., Ltd. also provides professional technical support and customized formulation services, helping customers develop competitive and market-oriented products. Backed by an experienced R&D team and efficient supply chain management, the company is capable of delivering tailored solutions for diverse application requirements.
Our state-of-the-art laboratory and manufacturing facilities operate under strict GMP compliance. The following imagery showcases our processing control systems, logistics centers, and quality inspection labs.
A look into next-generation processing methods and parameters for global procurement officers.
| Protein Source | Protein Content (Dry Basis) | Water Absorption Ratio | Primary Application | Allergen Status |
|---|---|---|---|---|
| Textured Soy Protein (TSP) | 50% - 70% | 1:3.0 - 1:3.5 | Burgers, Ground Fillers, Meatballs | Contains Soy allergen |
| Textured Pea Protein (TPP) | 60% - 80% | 1:2.5 - 1:3.0 | Allergen-free nuggets, sausages | Allergen-Free / Clean Label |
| Textured Wheat Protein (TWP) | 75% - 80% | 1:2.0 - 1:2.5 | Vegetarian poultry, seafood analogs | Contains Gluten |
| Yeast Protein Isolate Blends | 80% - 90% | Customizable | High-nutritional bars, supplements | Allergen-Free |
For international trade, quality certification is the ultimate proof of reliability and manufacturing hygiene. Hangzhou Entry Bio guarantees absolute transparency across our processing operations. We maintain up-to-date compliance matrices for global distribution:
Get answers to critical technical questions regarding the manufacturing, application, and importation of textured vegetable proteins.
Our dry textured vegetable protein typically exhibits a shelf life of 12 to 24 months when stored under cool, dry conditions (temperature below 25°C, relative humidity under 60%). It is crucial to keep the product stored in its original sealed multi-wall kraft paper bags to prevent moisture absorption and ambient odor uptake.
The rehydration ratio is directly correlated with the target chewiness of the final product. A lower water ratio (e.g., 1:2.0) yields a firmer, more rubbery texture ideal for sausages or jerky, while a higher ratio (1:3.0) produces softer, juicier matrices suited for ground beef fillings or premium dumplings. Our team helps adjust your process parameters to lock in moisture.
Yes, we specialize in high-quality Pea Protein and Yeast Protein matrices. Textured Pea Protein (TPP) is non-allergenic, non-GMO, and highly marketable as a clean-label alternative, satisfying the growing consumer demand for soy-free plant-based options.
We work closely with food engineering teams to customize bulk density, particle size distribution (ranging from 1mm to 20mm chunks), flavor-binding capabilities, and specific fiber strengths. We can also add natural pigments (like cocoa powder or malt extract) during the extrusion process to achieve natural-looking meat colors.
Our diverse range of textured components, high-gel isolates, and plant-based nutrition bars tailored for export.
Entry Bio
