Finnish food-tech company Happy Plant Protein is today (2 December 2025) debuting a new faba-based textured vegetable protein (TVP) ingredient at the Food Ingredients Europe trade show in Paris, France.

The solution is developed using Happy Plant Protein’s proprietary technology, which transforms local crops into clean label and cost-efficient TVP solutions. This aims to support manufacturers in producing high-quality, regionally sourced plant-based foods that meet rising demand for animal-free, planet-friendly protein sources.

By simplifying the TVP production process, the technology can enable a ‘new wave’ of both plant-based and hybrid foods, Happy Plant Protein said in a statement announcing the ingredient’s launch.

Because texture, bite and functionality can be adjusted directly during the extrusion process, manufacturers can tailor the protein to their specific product requirements – from firm, meat-like structures to softer, more porous applications. This adaptability allows producers to achieve the exact texture and performance they need using their existing equipment, without costly upgrades.

Happy Plant Protein’s patented, one-step process transforms ordinary legume flour directly into high-quality TVP using heat and pressure in a dry extrusion. The technology is compatible with flours from a wide range of legumes and cereals, making it flexible across different sourcing strategies and regional supply chains.

The tech can be implemented on existing production lines with minimal investment, making it accessible for manufacturers of all sizes. Using flour as the raw material enables local sourcing, production and improved food independence. It has also been tested successfully across multiple extrusion systems and with various raw materials, according to Happy Plant Protein.

The resulting ingredient has a neutral taste and smell. Happy Plant Protein said it also offers ‘significantly reduced’ bitterness and beany off-notes compared to typical legume proteins. Its texture, hydration behaviour and functionality can be fine-tuned for different applications, from meat analogues to ready meals, snacks and hybrid solutions.

Jari Karlsson, CEO and co-founder at Happy Plant Protein, said: “Traditional protein isolates require chemical extraction, large amounts of water, and energy-intensive drying, producing wastewater and often leaving off-flavours. Happy Plant Protein bypasses this entirely by using a chemical-free dry extrusion process to transform local flours directly into textured protein.”

Karlsson added: “Our long-term vision is to provide the food industry with a protein that enables the production at a fraction of cost and complexity of existing solutions”.

According to the company, the technology has received highly positive feedback and strong industry validation from both the food and ingredient sectors.