IDAH has developed numerous ready to sell textured vegetable protein (TVP), or specifically textured soy protein from soy isolate powder. We have complete know-how from formulation and processing equipment.
| Product name | High Moisture Meat Analogue |
| Characteristic | Wet non-expanded product |
| Moisture in extruder outlet (%wb) | 50-70 |
| Texture | Fibrous, striated, meaty texture |
Manufacturing Process of HMMA
Features and Benefits of IDAH Process Design and Equipment
Since the 1980s’, Taiwan has used soybean and wheat as two base materials to develop textured vegetable protein (TVP) technology. The the textured vegetable protein has a meat-like texture and can be made into various healthy vegetarian food products. Based on decades of experience in operating a vegetarian food company, IDAH have complete know-how in converting textured vegetable protein (TVP) into different plant-based meat (vegetarian meat).
IDAH has established a food laboratory since the 1990s, specializing in TSP (Soy Extruded Protein) and IWP (Soy Protein Isolate), and successfully developed plant-based meat (vegetarian meat).
The laboratory was upgraded to a food research factory and began to produce various vegetarian products.
Technical cooperation the Food Industry Research Development Institute of Taiwan, and the Food Research Institute of Taiwan Ocean University, successfully exported vegetarian meat to the United States.
The food plant of vegetarian meat products was sold to Taiwan Top 5 food company in Taiwan.
IDAH Innovation Center was established to continue to research and develop plant-based meat, becoming the first and only base in Taiwan to provide vegetarian meat equipment, proofing and testing, education and training, and food research and development.
Specification of Co-rotating Twin Screw extruder
| Model | EP-50D | ZPT-58D |
| Main Motor (HP) | 40 | 50 |
| Capacity1 (kg/h) | 25-30 | 50-60 |
Note:
1) Texturized Vegetable protein