China Foodstuff & Protein Group Co., Ltd

The European food market is undergoing a profound transformation. Once a niche choice for vegetarians or environmental pioneers, plant-based meat has rapidly taken over mainstream retail shelves, restaurant menus, and family tables. This is not merely market expansion, but a redefinition of protein sources, sustainable lifestyles, and the future of food in Europe. The rise of plant-based meat signifies that consumer demand is reshaping the food industry landscape. Plant-based meat uses plant proteins such as soybeans, peas, and wheat as its main raw materials, employing advanced food processing technology to simulate the taste, texture, and even flavor of animal meat. Early plant-based meat products were often criticized for their dry texture and limited flavor, but today, technological innovation has enabled a qualitative leap. For example, by adding heme, plant-based burgers "bleed" during cooking, highly replicating the visual and taste experience of beef; plant-based saus...

In the modern food industry and health nutrition field, protein has always held a central position. Among them, soy protein isolate is highly regarded for its high purity and excellent amino acid profile. When it undergoes a processing technique called "hydrolysis," its value is further enhanced—this is hydrolyzed soy protein isolate. It not only inherits all the advantages of soy protein but also develops a series of unique advantages, making it widely applicable in various fields. Compared to regular soy protein isolate, the advantages of the hydrolyzed version are mainly reflected in three aspects: digestibility and absorption, functional properties, and sensory experience. Advantages of hydrolyzed soy protein isolate 1. Easier Digestion and Faster Absorption "Pre-digested" Form: The hydrolysis process uses enzymes or acids to precisely cleave the long-chain peptide bonds in soy protein molecules, forming a mixture of short peptides and amino acids. You can think...

In today's pursuit of healthy eating, the value of whole grains is constantly being discovered. Among them, black beans, known as the "King of Beans," are highly regarded. Black bean powder, made from finely processed black beans, has become a new favorite on modern tables due to its convenient form and concentrated nutrition. I. Core Characteristics of Black Bean Powder Black bean powder is not simply a powdered ingredient; it is a concentrated essence of black bean nutrition. Its main characteristics are reflected in the following aspects: High Nutrient Density and Strong Nourishing Power Black bean powder retains most of the nutrients of black beans. It is rich in high-quality plant protein, making it an excellent source of protein for vegetarians. At the same time, it contains abundant dietary fiber, which helps promote intestinal peristalsis and maintain intestinal health. In addition, black bean powder is also a good source of trace elements such as calcium, magnesi...

In the modern health food and sports nutrition industry, soy protein isolate, with its high-quality plant protein source, has become an indispensable core ingredient in many products. However, not all soy protein isolates are presented to consumers in the same way; dispersed soy protein isolate is particularly crucial, referring to the ability of protein powder to quickly dissolve, disperse, and form a stable system in water or other liquids. This seemingly basic "dissolving" characteristic is precisely the first hurdle determining the success or failure of the final product. When we look at different end products such as protein bars, protein powder, and beverage powder, we find an interesting phenomenon: these different application scenarios place drastically different, even demanding, personalized functional requirements on dispersed soy protein isolate, with the core revolving around key indicators such as smoothness, viscosity, and stability. For ready-to-drink protein p...

In our daily lives, many of the delicious foods we enjoy—from a single sausage and a cup of non-dairy creamer milk tea to an exquisite vegan cake—often rely on an indispensable behind-the-scenes hero: emulsified soy protein isolate. It is not a single ingredient, but a functional food material created by subjecting soy protein isolate to specific physical processing, resulting in exceptional emulsifying and gelling properties. To understand its wide range of applications, we must first examine its two core capabilities. The Two Core Functional Capabilities Bridging Water and Oil: Superior Emulsification Emulsified soy protein isolate performs a critical “bridging” function. It stably connects water and oil—two inherently immiscible substances—forming a uniform and stable emulsion. This capability underpins its widespread use in beverages, sauces, and emulsified meat systems. Building Structure: Heat-Induced Gelling Equally important is its “structuring” function. Upon heating, it forms...

Protein bars and nutrition bars have become essential, on-the-go supplements for fitness enthusiasts and health-conscious consumers. Manufacturers value them for their high protein density, nutritional efficiency, and portability. However, producing a high-quality protein bar involves far more than combining protein with dried fruit. Behind every credible “high-protein” claim lies a set of strict formulation and processing requirements. Among them, low water absorption and resistance to moisture migration stand out as critical factors that directly affect texture stability, shelf life, and overall eating experience. The Moisture Challenge in Protein Bar Formulation Protein Bars as Multi-Component Food Systems Protein bars are complex, multi-phase food systems composed of proteins, carbohydrates (such as oats and syrups), fats, and inclusions like dried fruit or nuts. Each component interacts with water differently. During storage—especially under fluctuating humidity—moisture naturally...