As an official partner of the Smart Proteins Summit 2025, Erbacher Food Intelligence took part in the event on 4 November in Frankfurt – joining industry experts to discuss the future of alternative proteins. The summit is regarded as one of Europe’s leading forums for plant-based innovations, emerging protein sources and advanced processing technologies.

With a clear focus on textured vegetable proteins (TVP), Erbacher Food Intelligence showcased practical formulation solutions and customised ingredient concepts for product development. At the centre of the presentation were soy-, pea- and sunflower-based texturates – versatile building blocks for plant-based meat alternatives, snacks and hybrid concepts. “It’s an inspiring industry meet-up with an exciting audience. Ideal for networking and forming new connections,” said Felix Weykenat of Erbacher Food Intelligence.

   

Visitors were able to experience first-hand the wide range of applications for innovative texturates. Depending on the required functionality, composition, granulation and texture can be tailored precisely – ensuring a fully customised solution for each product concept. Whether coarse, fine, fibrous or firm: texturates from Erbacher Food Intelligence can be aligned exactly with the desired sensory profile and processing requirements.

“We showcased texturate samples with different compositions, allowing visitors to see potential applications and, if required, test them on the spot,” explained Monika Jezek of Erbacher Food Intelligence.

The high adaptability of TVPs was highlighted in many discussions as a clear performance advantage.

“Texturates remain in strong demand – and our ability to tailor solutions individually led to many engaging conversations.” - Felix Weykenat, Erbacher Food Intelligence

   

The team also identified further market impulses during the event. “Plant proteins and vegan or vegetarian concepts continue to be a dynamic and growing category,” noted Felix Weykenat. At the same time, Monika Jezek observed increasing interest in hybrid products: combinations of meat and plant-based components that drew considerable attention at the Smart Proteins Summit. These formats are viewed as a bridge between indulgence and conscious nutrition – and offer manufacturers compelling opportunities for differentiation.

“Health will continue to gain relevance – and the protein trend is here to stay.” - Monika Jezek, Erbacher Food Intelligence

   

From soy texturates for robust applications to pea texturates with a neutral sensory profile and sunflower texturates as a low-allergen option: Erbacher Food Intelligence once again demonstrated the breadth of its application portfolio at the Smart Proteins Summit. The company reaffirmed its position as a reliable development partner for the food industry – from start-ups to global players.

Backed by deep extrusion expertise, short development cycles and customised contract manufacturing, Erbacher Food Intelligence provides everything needed to bring successful products to market.

The Smart Proteins Summit 2025 clearly underlined: texturates are not simply replacements – they are key design elements of modern nutrition concepts. Erbacher Food Intelligence offers the right ideas and the technical execution to help shape this transformation.