Wheatex® is the brand name for a number of textured wheat protein products processed by extrusion technology. These Wheatex® products are used in meat analogs (vegetarian foods) and extended or further processed meat applications.           

Superior taste and texture are principal benefits of Wheatex^®.

Wheatex® has a better sensory profile than textured soy. Wheatex® has low flavor profile and, thus, requires less flavoring. It also does not possess an aftertaste. It delivers a firm, fibrous structure that mimics the appearance and texture of meat.

Wheatex^® is generally labeled as “Textured Wheat Protein” followed by a parenthetical listing of its components. Because there are several Wheatex^® products, we recommend our customers to contact the Customer Service Department for labeling suggestions.

Wheatex^® has received both Kosher and Halal certification.

There is no commercially-grown wheat in the U.S. that is genetically modified (GMO). Because MGP uses wheat that is grown in the U.S., Wheatex^®is considered non-GMO.

Wheatex® has outstanding taste and texture and offers processing advantages. It has low flavor profile with no aftertaste, requiring less flavoring than traditional textured proteins. It delivers a firm, fibrous structure that replicates the appearance and texture of meat.

Wheatex® has excellent water and fat binding capacity for increased yields and reduced formulation costs. Its textural integrity withstands the most rigorous processing conditions, including retort applications. Meat replacement at levels as high as 40% Wheatex® does not alter the manufacturer’s formulation, change the nutritional value, or impact the taste of the finished product. It provides convenience of use to processors because Wheatex® requires minimal re-hydration time and can be used in a dry as well as hydrated form.

Yes.  Soaking Wheatex® in hot water results in faster hydration. This hydration condition does not affect the functionality of Wheatex® product.

The size and shape of the Wheatex^®product affect the hydration rate. Smaller pieces come in the form of powder, granules or shreds and larger pieces are in the form of flakes and chunks. To attain full hydration, our Wheatex^®products require 15-60 minutes of soaking time in water. Hydration is faster if warm water is used. In the case of Wheatex® 16, a powdered product, the hydration is instantaneous. We have developed a tabular presentation of the hydration rates of different Wheatex^® products, which can be shared with our customers upon request.

We have several Wheatex® products and a number of prototype formulations that were developed in-house. For this reason, we encourage our customers to contact our Applications group for their product development needs.

With respect to Wheatex^®products, the School Lunch Program has a very strict nutritional requirement as measured in terms of PDCAAS or Protein Digestibility Corrected Amino Acid Score. Despite its high protein digestibility, Wheatex^®products have low amino acid scores due to their low lysine contents. Because of the low PDCAAS, Wheatex^® products do not meet the requirements of the School Lunch Program.

The ingredient declaration on the food package can be examined.  “Textured Wheat Protein” will appear on the ingredient listing if the food product is formulated with Wheatex®.

Vegetarian foods, meatballs, hamburger, chicken nuggets, meat loaf, meat/chicken in soups, hand-held microwavable and baked foods represent some examples of consumer food products formulated with Wheatex®.

Most commercial food applications of Wheatex^® are in the extended or further processed meat ­­­­­product category. Some examples are processed foods like deli ham and turkey lunch wraps, turkey and bacon club lunch wraps, breakfast wraps, and pouch potatoes.

We recommend our customers to contact our Customer Service Department to address the question of whether Wheatex^® can be labeled “natural” in its applications in various food products.