The fuss about plant-based food made from TVP (Textured Vegetable Protein) is due to the growing popularity of plant-based diets and the increasing demand for meat alternatives. TVP is a highly processed soy product that is often used as a meat substitute in vegetarian and vegan dishes. It is made by extracting soy protein from soy flour and then texturizing it into various forms, such as chunks, flakes, or granules.
TVP is becoming increasingly popular as a plant-based protein source because it is high in protein, low in fat, and has a texture that is similar to meat. It is also versatile and can be used in a wide range of dishes, such as chili, spaghetti sauce, and tacos.
Another reason for the recent attention on TVP is its sustainability compared to meat. Producing meat is resource-intensive, requiring large amounts of water and land, and contributing to greenhouse gas emissions. By contrast, producing TVP requires less water and land, and generates fewer greenhouse gas emissions. For these reasons, TVP and other plant-based meat alternatives are seen as a more sustainable option for feeding a growing population.
Overall, the increased demand for plant-based food made from TVP reflects a growing interest in plant-based diets, sustainability, and a desire for meat alternatives that are healthy, environmentally friendly, and taste good.