What Is Textured Fava Bean Protein?

Textured fava bean protein is a dry plant protein product made by extruding fava bean (Vicia faba) protein concentrate into a fibrous structure. Free of soy and gluten, it is considered for "soy-free and gluten-free" plant-based meat alternatives. Protein content is typically 60–70%; rehydrated it gives a soft-to-medium chewy texture.

How is it produced?

Fava beans are dehulled and milled; protein concentrate is obtained by air classification or wet extraction. Like pea or wheat protein, the concentrate is processed in an extruder at high temperature and pressure into mince or chunk formats and dried. Suppliers may apply a deflavouring step to reduce the slightly bitter note typical of fava.

Comparison with pea and soy protein

Fava protein is rich in lysine with an amino acid profile close to pea. Because vicine and convicine in fava beans pose a risk for people with favism (G6PD deficiency), products made from low-vicine/convicine varieties should be preferred. Its texture is shorter-fibred than wheat protein and more neutral in taste than soy.

Applications in food manufacturing

Soy- and gluten-free plant-based burgers, meatballs and nuggets; ready meals and fillings; protein-enriched dry mixes; extender in meat products. Usually formulated together with pea protein and starches.

Technical properties and quality criteria

Check protein (≥ 60%, dry basis), moisture (≤ 10%), rehydration ratio, piece size, colour, vicine-convicine statement, microbiological values and allergen statement. Sample evaluation after rehydration is recommended for texture and taste.

Wholesale sourcing and requesting from PERDIST

Textured fava bean protein is not in PERDIST's standard catalogue; sourcing is researched on request. The price is set by the fava protein market, protein content, format and order quantity. Tell us your application and monthly volume and we present suitable sources with documents in a written quotation.

Frequently asked questions

Is textured fava bean protein gluten-free?

Fava beans contain no gluten; whether cross-contamination occurs at the production site must be confirmed by a supplier statement.

What are vicine and convicine?

Compounds naturally present in fava beans that can cause a haemolytic reaction in people with favism. Low-vicine/convicine varieties and processing reduce these values; ask for a statement in the specification.

Can fava protein replace pea protein?

Functionally similar, it can partly or fully replace pea protein in most formulations; a trial batch is needed for taste and texture differences.

This ingredient is not in the catalogue at the moment; on request we research sources and prepare a written quotation. The product name is pre-filled in the form; add your application and monthly quantity.

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