SprouTx Inc.
| Booth No. | 1-406 |
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Demonstration
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Germination technology for Enhanced TVP and Alternatives to Meat, Fish, and Eggs
At SprouTx, we leverage our proprietary germination technology to enhance the functionality and flavor of plant proteins, significantly improving the taste and performance of TVP (Textured Vegetable Protein). We have also developed soy-based structured meat alternatives and fish fillet substitute materials. In addition, we offer egg alternative ingredients that enable applications across a wide range of food categories, including desserts, baked goods, and egg-based dishes.
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| Product / Service |
Textured Vegetable Protein Plant-based EGG（germinated soy milk) Soy-based ingredients for structured meat and fish fillet alternatives New Products |
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| URL | https://sproutx.co.jp/en/ |
Presentaion
| Date | 12:00 12:05～ | Location | PE |
|---|---|---|---|
| Title | TVP evolving through germination control and new meat, fish, and egg alternative materials | ||
| Detail | At SprouTx, we enhance the functionality and flavor of plant proteins through our proprietary germination technology. In this presentation, we will introduce our portfolio of innovative ingredients enabled by this technology, including TVP products with improved taste and functionality, materials that serve as alternatives to structured meat and fish fillets, and egg replacement ingredients for a wide range of food applications. | ||
| Date | 14:30 14:35～ | Location | PD |
|---|---|---|---|
| Title | TVP evolving through germination control and new meat, fish, and egg alternative materials | ||
| Detail | At SprouTx, we enhance the functionality and flavor of plant proteins through our proprietary germination technology. In this presentation, we will introduce our portfolio of innovative ingredients enabled by this technology, including TVP products with improved taste and functionality, materials that serve as alternatives to structured meat and fish fillets, and egg replacement ingredients for a wide range of food applications. | ||