China Foodstuff & Protein Group Co., Ltd

Amid the global pursuit of carbon neutrality, our daily food choices are evolving into powerful tools for climate action. When we trace the complete lifecycle of soy protein from field to fork, we discover how this humble ingredient is quietly pioneering a sustainable food revolution. The low-carbon journey begins in the agricultural stage. Unlike livestock farming that requires extensive grazing land, soy cultivation delivers protein directly to humans through remarkably efficient land use. Modern soybean fields employ sophisticated crop rotation systems and ecological farming practices that not only reduce carbon emissions but actively sequester carbon - transforming atmospheric CO₂ into rich organic matter stored within the soil. The processing phase reveals even greater advantages. Producing 1 kilogram of soy protein consumes approximately 50 megajoules of energy, compared to 250 megajoules for equivalent beef protein. This five-fold efficiency difference stems from multiple factor...

When you see various "plant-based meat" products on supermarket shelves, have you ever wondered: Are these soy-based "meats" truly healthy? Or are they just another "health hoax" capitalizing on consumer anxiety? Today, let's cut through the marketing hype and examine the true value of soy textured protein with scientific data. First and foremost, it's essential to understand that soy textured protein is essentially a product made from defatted soybean meal through physical processing. Its core composition is remarkably pure: protein content ranges from 50% to 70%, a number that even surpasses that of beef of equal weight. More importantly, soy protein is one of the rare "complete proteins" in the plant kingdom, containing all nine essential amino acids required by the human body. It is particularly rich in lysine, an amino acid most grain-based proteins lack. For cardiovascular health, soy textured protein has a unique advantage: zero ch...

Amid the global trend of healthy eating, plant-based beverages are winning consumer favor for their natural and nutritious qualities. Among them, soy protein isolate drinks—such as soy milk powder—stand out with multiple advantages. Nutritional Excellence of Soy Protein Isolate High Protein Purity and Digestibility Soy protein isolate is recognized as an "excellent performer" among plant proteins. Its protein purity exceeds 90% and it provides all eight essential amino acids required by the human body. With a digestibility and absorption rate reaching 90%, it is comparable to animal proteins and solves the nutritional imbalance often found in traditional plant proteins. Ideal for Vegetarians and the Lactose-Intolerant For vegetarians and individuals with lactose intolerance, soy protein isolate beverages deliver high-quality protein without triggering bloating, diarrhea, or discomfort commonly caused by dairy. Health Benefits Beyond Protein Cholesterol-Free and Low in Saturat...

The plant-based protein market is undergoing a structural transformation, with pea protein emerging as a key driver of growth. According to forecasts from leading market research firms, this segment is projected to achieve a 75% expansion over the next five years, growing from its current $2 billion valuation to nearly $4 billion. This upward trajectory reflects not only advancements in food processing technology but also a fundamental shift in consumer preferences toward health-conscious and sustainable choices. From a nutritional standpoint, pea protein offers multiple advantages: It contains a complete amino acid profile, is rich in essential micronutrients, and is free from common allergens like gluten and dairy. Its high dietary fiber content also supports gut microbiome balance. These attributes align perfectly with modern consumers' demand for functional foods, particularly in weight management and metabolic health. From a sustainability perspective, pea protein demonstrates...

When we twist open a bottle of almond milk or oat milk, few people notice that behind the smooth and uniform texture of the liquid lies the contribution of dispersed isolated soy protein. This specially processed plant protein is becoming a key player in solving the problems of stratification and sedimentation in the plant-based beverage industry.​ The core difference between dispersed isolated soy protein and ordinary isolated soy protein lies in its ultra-fine crushed particle structure and improved surface activity. Through low-temperature grinding technology, its particle diameter can be controlled between 1-5 microns, 3-5 times smaller than traditional products. This enables it to disperse quickly in water, forming a stable colloidal solution that is not easy to aggregate and precipitate even after high-temperature sterilization.​ In plant milk beverages, dispersed isolated soy protein plays the role of an "emulsifying bridge". Take walnut milk as an example: untreated w...

Behind the dazzling array of baked goods, there is a low-key yet crucial ingredient - soy protein isolate, which endows products like bread and cakes with better texture and shape through its unique functionalities.​ Soy protein isolate is a high-protein component extracted from soybeans, with a protein content of over 90% and rich in 8 essential amino acids required by the human body. This plant protein demonstrates three core capabilities in baking: water-holding capacity, oil-holding capacity, and gelling property, making it an ideal choice for replacing part of dairy products and eggs.​ In bread making, soy protein isolate can combine with the gluten network, enhancing the extensibility and elasticity of the dough. After addition, the volume of bread can increase by 10%-15%, the internal air pores are more evenly distributed, and the hardening speed is delayed, extending the shelf life by 2-3 days. For healthy bread with low-sugar and low-oil formulas, it can also make up for the d...