China Foodstuff & Protein Group Co., Ltd

As the plant-based diet trend sweeps the globe, textured soy protein has become a significant alternative to animal protein. Now, personalized customization services are transforming this field, allowing manufacturers to precisely tailor textured soy protein products to specific needs. Key Indicator: Precise Control of Protein Content Traditional textured soy protein often has a fixed protein content, but customization services can precisely control the protein content between 50% and 70%. This innovation provides diverse options for different applications: 50%-55% Protein Content: Suitable for mainstream vegetarian products prioritizing taste and cost, with a softer texture and easier seasoning. 56%-65% Protein Content: A balanced choice, balancing nutritional value and taste, suitable for mainstream plant-based meat products. 66%-70% Protein Content: The first choice for high-end health products, meeting the needs of fitness enthusiasts and high-protein diets, with a firmer texture. ...

In today's food industry, where innovation and health are sweeping across the board, we are delighted to find that a traditional beverage—soy milk—is shining brightly in the ice cream world in its modern form: instant soy milk powder. It is no longer merely a substitute for milk, but a functional ingredient that brings unprecedented health benefits, unique flavors, and superior textures to ice cream. I. The Natural Advantages of Instant Soymilk Powder Instant soymilk powder is a fine powder produced by concentrating and spray-drying soy milk using modern technology. It inherits all the essence of soybeans and possesses several advantages that make it particularly suitable for ice cream applications: A Solid Nutritional Foundation: It is rich in high-quality plant protein, cholesterol-free, and extremely low in saturated fat. This perfectly aligns with contemporary consumers' demands for "clean labels" and heart health. A Unique Flavor Carrier: Soymilk powder has a mil...

In today's pursuit of healthy and sustainable diets, the value of soybeans is increasingly prominent. Defatted soybean flour, as a key product of soybean deep processing, is quietly permeating all aspects of our daily diet due to its high protein, low fat, and multifunctionality. What exactly is it? And how is it manufactured and utilized? I. From Bean to Flour: The Precision Processing Flow of Defatted Soybean Flour The creation of defatted soybean flour is a rigorous industrial journey, the core of which lies in the efficient separation of oil and protein from soybeans. Cleansing and Pre-treatment: Harvested soybeans first undergo washing, screening, and winnowing to remove impurities such as stones, metal, and pods, ensuring the purity of the raw material. Temperature Conditioning and Peeling: After cleaning, the soybeans are adjusted to suitable moisture and temperature, making their seed coat brittle, facilitating easy removal through mechanical friction. The seed coat is typi...

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...