FORM TEXTURED VEGETABLE PROTEIN

Brand Owner (click to sort) Address Description
MEATLESS LIGHTBURGERS CONAGRA FOODS RDM, INC. 222 W. Merchandise Mart Plaza, STE 1300 Chicago IL 60654 form textured vegetable protein, in the nature of a hamburg alternative, for use as a meat substitute;MEATLESS LIGHT BURGERS;MEATLESS;
MEATLESS MARKET Green Options, Co. 2262 Palou San Francisco CA 94124 form textured vegetable protein for use as a meat substitute;MEAT LESS MARKET;MEATLESS;
MEATLESS SMART DELI Lightlife Foods, Inc. 153 Industrial Boulevard Turner Falls MA 01376 form textured vegetable protein in the nature of a cold cut alternative, for use as a meat substitute;MEATLESS;
MEATLESS SMART DOGS Lightlife Foods, Inc. 153 Industrial Boulevard Turner Falls MA 01376 form textured vegetable protein, in the nature of a hot dog alternative, for use as a meat substitute;MEATLESS and DOGS;
QUICK STIX Green Options, Inc. 17 Paul Dr. #104 San Rafael CA 94903 Form textured vegetable protein for use as a meat substitute;QUICK STICKS;Sticks;
QUICKSTICKS Green Options 17 PAUL DR SUITE 104 SAN RAFAEL CA 94903 form textured vegetable protein for use as a meat extender or meat substitute;QUICK STICKS;
VEGI-DELI Green Options, Co. 2262 Palou San Francisco CA 94124 form textured vegetable protein for use as a meat substitute;
VEGI-SAUSAGE Green Options, Co. 2262 Palou San Francisco CA 94124 form textured vegetable protein for use as a meat substitutes;
WONDERDOGS FRANK FOOTLONG KNOCKWURST CONAGRA BRANDS, INC. 222 MERCHANDISE MART PLAZA, SUITE 1300 CHICAGO IL 60654 form textured vegetable protein, in the nature of a hot dog alternative, for use as a meat substitute;FOOTLONG or KNOCKWURST;
YOUR BRAND FOR LIFE Green Options 17 PAUL DR SUITE 104 SAN RAFAEL CA 94903 form textured vegetable protein for use as a meat extender or meat substitute;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterized in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.