If you’ve looked at purchasing food storage from any number of companies, you’ve probably encountered TVP. But what is TVP? And do I need any of it in my food storage?
TVP is an acronym for Textured Vegetable Protein. It is also sometimes called Textured Soy Protein (TSP), or soy meat. It is a non-meat product that provides a comparable percentage of protein per serving when reconstituted as meat. It is high in fiber and low in fat.
TVP is made from soy flour after the soy oil has been extracted. The flour is mixed with water, then cooked under pressure and squirted out a machine to dry. Because of the pressure, the TVP fluffs with air pockets when it comes out of the extruder, giving it a texture and mouth feel similar to meat. TVP can be dried in various forms like strips, flakes, and crumbles depending on what the final product will be used for.
In its natural state, TVP is tasteless, so most food storage TVP has flavor added. There is chicken, ham, beef, taco, and bacon flavors of TVP. You know those artificial bacon bits at the salad bar? Those are TVP. So you’ve probably been eating TVP all your life and never realized it.
Why would you want TVP in your food storage when there are perfectly good freeze dried meats and canned meats available? One good reason is the cost. TVP is quite a bit less expensive per serving than freeze dried or commercially canned meats. The pricing on #10 cans right now of TVP products are about 1/3 to 1/2 the price of a #10 can of freeze dried meat. Because of the cost savings, TVP is an enticing alternative be used alone or as a meat extender to add protein to a variety of meals.
TVP is also a great protein source for vegetarian folks as it is soy based and has no meat products in it.
Some people actually prefer TVP to regular meats. I’m not a huge fan of it personally, but it’s not bad as an extender or an occasional taco filler. Sweet husband likes the Thrive Ham TVP dry, right out of the can. So do my kids. Hubby says he’d put it in his trail mix. If I actually gathered all the things he said he’d have in trail mix and put them together he’d have a whole dehydrated three course meal in a trail mix sack! He’s creative like that.
To rehydrate TVP, either add boiling water to it, or boil it in water until it is reconstituted. Usually it is about 3/4 cup water to 1 cup TVP, but can vary depending on the variety of TVP you’re cooking–check your product label for more specific instructions.
So there’s the skinny on Textured Vegetable Protein. How about you? Do you have TVP in your storage? Do you use it? What kinds do you like?
Keep preparing! Angela
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Freeze dried pink slime.
I had no idea that those dried Bacon Bits are TVP! Haha, and here I was thinking that I hadn’t ever tried it and really need to. Thanks for the information, I believe I will need to try out some food storage options that have TVP in them so that I know what they are like!
There is no way that I would eat TVP. Anyone who does is feeding estrogen to growing children. Do childen really need it? Everyone points out the extensive use by Asians who happen to have low rates of cancer. That is because they don’t eat as much as we do. I avoid soy like the plague.
Besides, the texture is not meat-like at all to me. I can tell it as soon as I start eating. Really, to me the taste is not good at all.
Sorry, I am not a fan and do all I can to convince others not to eat it.
I’m an adult male with no kids who eats TVP. Am I feeding estrogen to growing children? Funny that you don’t like the flavor of food that is tasteless… perhaps a problem with your cooking?
One of my (grown) kids loves TVP but the rest of our family is pretty lukewarm toward it. I was surprised to find unseasoned TVP in the bulk bins at the grocey store, and bought a fair amount of it to package in mylar bags & canning jars. I’ve tried it in soups/stews and not cared for it as the main protein source, but is good when added for extra substance to dishes that already have meat in them. Thinking about trying to make my own “gardenburgers” with it.
Many people are either sensitive or allergic to soy products. Ever feel strange or thirsty after eating dinner at a Chinese Restaurant? You were very likely reacting to the Monosodium Glutamate (MSG, a soy product) commonly added to food in Chinese restaurants as a flavor enhancer. Avoiding MSG can be a challenge. There are at least 50 names on food labels for products containing MSG, such as “natural flavoring.” There is a wealth of information from reputable sources available online about how unhealthy–and even dangerous–soy products can be.
More on the dangers of soy. Here’s an article by Sally Fallon & Mary Enig, Ph.D., titled “Cinderella’s Dark Side.”
http://www.healthbeyondhype.com/info/cinderellas-dark-side/
As an aside, if you raise animals for milk, eggs or meat, be aware that many animal feeds contain soy as well.
One more comment:
As for the economy of TVP vs. freeze dried meats, that’s an illusion. Take your Thrive TVP example. While the price of the #10 can of TVP may be less than half that of a #10 can of freeze dried meat, be sure to check the shelf life as well. Thrive TVP has a shelf life of 10 years. The Thrive freeze dried meats on the other hand have a shelf life of 25 or 30 years. You would have to rotate through three cans of TVP before needing to replace one can of freeze dried meat. Compare calories per dollar as well. You might be surprised at the economic comparison on this basis as well.
Locutus,
Animal feed containing soy is exactly why my hens never have any commercial feed, just what I give them, fresh fruits and vegetables.Thanks for that link. I will check it out.
Some people have a sensitivity to TVP. I can’t eat it and several members of my family can’t eat it, either. I wish we could, because it is a good emergency source of protein…but the stomach cramps and digestive system troubles just aren’t worth it!
Just curious if you have trouble with other soy based products like soy milk, etc.? It’s always best to try out your food storage before you decide to store a bunch of something that might not agree with you or a family member!
As a vegetarian (primarily) I love my TVP. There have been additionals studies about the safety of soy products, in post-breast ca pt.(That’s me!), in the professional med journals. It is fine but,do your own research. I use it in casseroles, tacos, spaghetti, etc, etc, etc. I drink soy milk. Buy non-GMO sources. You’ve been eating for years as “meat extenders” in many different forms.
Hi dee where do you recommend getting the non-gmo tvp?
thanks in advance!
HT
I have been using tvp as a meat extender for many years in any dish that requires ground meat. Generally use 1/2 ground sirloin 90 to 93% lean and 1/2 reconstituted tvp. My family doesn’t notice and it has helped to reduce my husband’s cholesterol levels.
I LOVE the HAM TVP. It has a smoky flavor added to it and I make it at least once week with my freeze-dried scrambled eggs.