Why Choose David & Kitchen Textured Wheat Protein (TWP)?

Create springy, tender plant-based white meat and seafood alternatives.

Textured Wheat Protein (TWP) is made from wheat gluten through extrusion, forming a smooth, elastic texture that closely replicates the bite of white meat and seafood. Its protein content reaches approximately 55–65%, and its fine, stretchable fibers help create textures similar to fish fillets, crab sticks, clam meat, and delicate white protein cuts.

Thanks to its elastic and tender bite, TWP has become a preferred ingredient for Asian cuisine, hot pot products, chewy meatballs, imitation seafood, and premium plant-based white meat. It is especially suitable for applications that require softness, juiciness, and layered fiber structures similar to seafood.

What Makes the Flavor & Texture of TWP So Attractive?

Delicate fibers that bring plant-based seafood closer to the real thing.

TWP has a naturally light and neutral flavor, allowing it to absorb marinades, sauces, and seasonings extremely well. Its fine fiber structure provides a soft yet springy bite, making it ideal for plant-based fish fillets, crab sticks, fish balls, seafood fillings, and sliced white meat textures.

Compared to soy-based proteins, TWP offers a smoother, more refined mouthfeel, making it especially valuable in high-end seafood-style applications where authentic texture and clean flavor are essential. It is a perfect fit for brands developing premium plant-based seafood and alternative protein innovations.

Why Do Food Manufacturers Trust David & Kitchen TWP?

High consistency, stable quality, and global safety certifications.

David & Kitchen TWP is produced in modern, high-standard facilities with strict control over quality and food safety. It contains no artificial additives and is processed to deliver consistent elasticity, water retention, and cooking stability. Our TWP is available in multiple formats to suit retail, food processing, and industrial production needs.

Whether you are launching a new plant-based seafood product or enhancing an existing formula, David & Kitchen TWP improves texture, water-binding capacity, shaping ability, and heat resistance — making it an essential functional ingredient for creating high-quality plant-based meat and seafood products that meet the expectations of modern consumers.