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Sarivita at a Glance An Industry of The Future About Us PT ANEKA SARIVITA was established in 1990. It started from the wish of the owner to contribute in fulfilling the nutrition need of the Indonesian people, especially vegetable protein at an affordable well known to many satisfied customers. PT ANEKA SARIVITA is equipped with a manufacturing facility according to international standards to deliver premium quality products , supported by an experienced team, trained to prioritize product quality and become a leading company that provides quality, healthy and affordable market food products that adhers to quality standards, food safety management and halal. Capability Armed with in-depth knowledge of TVP products, our R&D team is able to customize the product specification according to customer’s requirements. Our extrusion technology enables meat substitutes to be produced from vegetable raw materials with the texture and sensation of real meat without the cost of ANEKA SARIVITA’s relationship with its customers does not end once products are delivered – it is a continuation and an extension of a close partnership. The company ensures that our customers receive the best quality of services. What is TVP? TVP stands for Texturized Vegetable Protein. We produce our TVP Proteina, from certified Non-GMO the cooking process, the vegetable protein is turned into texturized fibers with good chewiness and water absoprtion capacity, which makes it ideal for an affordable protein source. It is supplied in a dry solid form, in various sizes, colors and flavours, allowing it to be suitable for multiple is processed and packed in our hygienic facility, so it can last up to 12 months in store. It is also routinely tested for microbiological, residual pesticide and heavy metal contamination to ensure its food safety. An Industry of The Future As the current population continues to grow, and as the standard of living in emerging countries continues to rise, meat consumption is projected to increase significantly in the next decades. However, the production of animal protein for our favourite meat is devouring massive amounts of land and water of all vegetable proteins produced every year, end up in the stomachs of livestock such as cattle, chickens and pigs – as well as fish. In order to sustain supplies of high-quality protein, the utilization of vegetable proteins should be the best option to meet todays and future nutritioous food makes it necessary to come up with new types of sustainable protein- based consumer products. Texturized vegetable proteins, using extruder technology, is one interesting product category.

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