Category Overview
Engineered Protein Systems for Modern Manufacturing
The plant-based and hybrid product space demands more than commodity protein — it needs proteins with the right hydration, texture, color and flavor profile for each application.
Ravelin supplies textured proteins for fibrous mouthfeel, isolated proteins for nutritional density, and binding systems for cohesion and process tolerance — all from leading global manufacturers.
Product Range
Plant Protein Portfolio
| Product | Profile | Primary Applications |
|---|---|---|
| Textured Vegetable Protein (TVP) | Soy-based fibrous structure | Plant-based meat, fillers, vegetarian products |
| Isolated Soy Protein (ISP) | ≥90% protein, neutral flavor | Meat applications, beverages, nutrition |
| Concentrated Soy Protein | ~70% protein | Meat binders, plant-based formulations |
| Pea Protein Isolate | ≥80% protein, allergen-friendly | Plant-based dairy, meat, nutrition |
| Rice Protein | Hypoallergenic, neutral flavor | Sports nutrition, plant-based beverages |
| Vital Wheat Gluten | ~75-80% protein, elastic structure | Plant-based meat, bakery, seitan |
| Soy Fiber | Insoluble fiber, water binding | Meat extension, plant-based, bakery |
| Wheat Fiber | Insoluble fiber for texture | Meat, plant-based, bakery applications |
| Plant-Based Binding Systems | Custom blends | Patties, sausage analogues, hybrid products |
Applications
Across the Plant-Based Spectrum
Plant-Based Meat
Patties, sausages, nuggets, deli analogues.
Dairy Alternatives
Plant milks, yogurts, cheeses, desserts.
Bakery & Pasta
Protein-enriched breads, pasta, snacks.
Sports Nutrition
RTD beverages, powders, bars.