Unveiling the Rise of Textured Milk Protein in Alternative Meat Binding
Redefining Protein Functions in Modern Food Science Textured milk protein (TMP) is increasingly emerging as a disruptive force within the functional ingredients sector, particularly in alternative and hybrid meat products. While soy and pea proteins have dominated the narrative around meat analogues, TMP—a dairy-derived innovation—has quietly begun to transform how manufacturers approach meat texture, structure, and stability. Historically, TMP has served roles in nutritional supplements and protein-enriched dairy products. However, its performance as a binder, water-retainer, and mouthfeel enhancer has gained traction in the plant-based and flexitarian food segments. Companies exploring cleaner labels and better sensory properties are beginning to embrace TMP for its superior functionality compared to conventional textured vegetable proteins (TVPs). For instance, certain European food startups have started incorporating TMP into their hybrid burger patties to improve chewin...