China Foodstuff & Protein Group Co., Ltd

Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...

Hydrolyzed soy protein liquid (HVP) is a functional product made from soy protein through a hydrolysis process. Its production process is rather complex.  First, high-quality soybeans are selected and undergo a series of pretreatment steps, such as screening and washing, to remove impurities. Then, defatting is carried out, often using physical pressing or organic solvent extraction to obtain soybean meal with a higher protein content. Next, the crucial hydrolysis step comes into play, with three main methods: acid hydrolysis, alkaline hydrolysis, and enzymatic hydrolysis. Although acid and alkaline hydrolysis are relatively simple to operate, they have harsh reaction conditions, are prone to environmental pollution, and can destroy some amino acids, affecting product quality. Enzymatic hydrolysis, with its mild reaction conditions, easy control of hydrolysis degree, and minimal amino acid damage, has become the mainstream method. In enzymatic hydrolysis, appropriate proteases, suc...

The competition in the plant-based food industry is far more than just about taste, texture, or marketing. Price is the core factor that determines whether it can truly break through. Although plant-based meat products have achieved price parity in some markets in recent years, and have even been briefly cheaper than traditional meat, on the whole, consumers still tend to choose animal meat with a lower price. And this price advantage does not only come from breeding efficiency, but is the result of long-term shaping by government subsidies and the market system. Why is the price of meat so low? In supermarkets, consumers may not be aware that the market prices of the beef, pork, and chicken they buy often do not truly reflect the production costs. Arild Skedsmo, a senior analyst at KLP, pointed out that the environmental impact of the meat industry has not really been factored into the price. More importantly, globally, the meat industry is often supported by government subsidies to e...

 In the soybean protein industry, China FP Group is highly competitive. FP Group is a leader in the research, development, and production of soybean protein in China, with over 20 years of experience. During its development, it has introduced advanced technologies and management models from the United States and Japan, achieving rapid growth. Its products have been recognized by customers both at home and abroad. Raw materials High-quality non-GMO soybeans are selected to control the quality from the source. In the production process, the factory has obtained certifications such as ISO9001, and ISO22000, and is strictly managed in accordance with food safety regulations. The packaging is carried out in a Class 100,000 clean workshop to prevent the finished products from being contaminated. Through the certification of agricultural products and food IP traceability, the products can be traced. Each batch of goods undergoes three strict quality inspections during production, and will...

The consumption of textured protein in Vietnam is on the rise, mainly influenced by multiple factors such as the progress of medical research, the enhancement of health awareness, and the development of the food industry. With the popularization of the vegetarian culture and the improvement of environmental protection awareness, the market prospect of textured protein is broad.  Medical Research Driving Specific Consumption In terms of medical research, there have been studies targeting Vietnamese patients with type 2 diabetes, in which patients were given textured soy protein to consume. The research found that consuming textured soy protein has a positive effect on improving the blood glucose and blood lipid concentrations of patients with type 2 diabetes. This indicates that textured protein has a certain application in the medical and health field in Vietnam, and it may promote the awareness and trial consumption of textured protein among some consumers, especially those who ar...

     On March 5th, Impossible Foods officially introduced its first plant-based "steak" product, Impossible Steak Bites, at the Natural Products Expo West. With its rich meaty aroma, high-quality protein, and juicy texture, this product ushers in a new era for plant-based meats.       Impossible Foods has always made breakthroughs in ingredient science and flavor science, and is committed to using nutrient-rich plant-based ingredients to develop mouthwatering meat alternatives. As an innovative creation, Impossible Steak Bites significantly surpasses competing products on the market in terms of rich meat flavor and texture, once again reinforcing Impossible Foods' position as a leading enterprise in the plant-based meat industry, and becoming a product that even meat lovers are happy to choose. Each serving of Impossible Steak Bites contains 21 grams of protein, making it an important source of high-quality complete protein, and is rich in fiber, iron, and ...