China Foodstuff & Protein Group Co., Ltd

  The U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) are currently reviewing the proposed update to the 2025 Dietary Guidelines. This update shifts the focus to plant-based protein, representing a significant adjustment compared to traditional recommendations. The Dietary Guidelines Advisory Committee held its seventh and final meeting on October 21, 2024. At the meeting, a preliminary plan was put forward to prioritize plant-based protein sources over animal-based protein sources. Hosted by the National Institutes of Health (NIH), this meeting is part of a larger initiative to revise the Dietary Guidelines for Americans, which are updated every five years. Among the proposed reforms, a key aspect is the restructuring of the "Protein Foods" category, which traditionally has given priority to meat, eggs, poultry, and seafood. According to the new guidelines, plant-based foods such as nuts, seeds, and soy products will be moved ...

In recent years, driven by the growing awareness of healthy eating and environmental protection, plant-based meat has rapidly gained popularity in the Asian market. Numerous renowned plant-based meat companies have emerged across Asia, offering consumers healthy, eco-friendly, and delicious plant-based alternatives through innovative technologies and diverse products. Below are some of the most representative plant-based meat companies in Asia and their product features. 1. OmniFoods (Hong Kong) Founded by Hong Kong entrepreneur David Yeung, OmniFoods is a pioneer in Asia's plant-based meat industry. Its flagship products, OmniPork and OmniEat, have gained widespread popularity among consumers. OmniPork is characterized by its low fat, low cholesterol, and high protein content, with a texture close to real pork, making it suitable for a variety of Chinese dishes. 2. Beyond Meat (China) As a global leader in plant-based meat, Beyond Meat quickly gained attention after entering the C...

Sauces play an indispensable role in our diet. Whether it is ketchup that adds color and flavor to dishes or meat sauce that gives dishes a unique flavor, they all add rich flavors to our dining tables with their unique charm. And soy fiber also plays a key role in these sauces, contributing to improving the quality and optimizing the taste of sauces. Thickening effect Soybean fiber can increase the viscosity of sauces, giving them an appropriate flowability and texture. For example, when making salad dressing, adding soy fiber enables the dressing to adhere better to the surface of vegetables. It won't be too thin and runny, thus enhancing the eating experience. In ketchup, it can also make the ketchup maintain a certain shape when squeezed out of the bottle and not quickly flow and deform. Improving taste Soy fiber can endow sauces with a rich taste. It can make the taste of the sauce more full-bodied and layered, avoiding a too single and plain taste. Take broad bean paste as an...

 Soybean fiber is mainly derived from by - products generated during the soybean processing, such as soybean dregs and soybean skins. These materials, which were originally likely to be regarded as waste, have transformed into soybean fiber with a variety of excellent properties after a series of complex and sophisticated extraction processes. Currently, there are diverse extraction methods for soybean fiber, mainly including physical methods, chemical methods, and biological methods. In the large family of canned foods, whether it is delicious meat cans or fresh fruit and vegetable cans, soybean fiber plays an indispensable and important role in improving the quality and enhancing the nutrition of canned foods. Magical effects of soybean fiber in canned foods Improving Texture and Taste Soybean fiber has unique gel properties and extremely excellent oil - holding and water - retaining capabilities, and this characteristic is demonstrated most vividly in canned meat products. When ...

As more people around the world choose a meat-free diet, food science is advancing to meet the demand for plant-based foods while ensuring that health and ethics are not compromised. In recent years, food companies have been working on developing meat substitutes. Many believe that reducing meat consumption can help promote environmental sustainability and improve personal health. Currently, two major areas of research are plant-based meat and lab-grown meat. Each faces unique challenges: lab-grown meat requires culturing meat products from animal cells, while plant-based meat uses plant materials to replicate the structure and flavor of animal meat. Some well-known food companies, including Impossible Foods, Beyond Meat, Mosa Meat, and Quorn, have successfully launched popular plant-based meat products. From a scientific perspective, the development of plant-based meat is particularly remarkable as food manufacturers and researchers strive to create products with similar texture, flav...

Today we will dig deep into the star ingredient of the food industry - soy fiber, many people may be a little unfamiliar with it, but in fact, it has been quietly "lurking" in all aspects of our lives. Soy fiber, which is extracted from soybeans, is a high-quality dietary fiber. It is not an ordinary fiber, and has many unique characteristics. First of all, soy fiber has super water-holding capacity and swelling. In our intestines, it is like a super absorbent sponge, which can absorb a lot of water, make the feces soft, easily excreted from the body, and effectively prevent constipation, which can be called the intestinal "scavenger". Secondly, its chemical structure is stable, resistant to acid and alkali, resistant to digestive enzymes, can smoothly pass through our upper digestive tract, directly to the intestines to play a role, and almost no calorie production, very friendly to friends who control weight and blood sugar. Soy fiber is mainly used in canned food...