China Foodstuff & Protein Group Co., Ltd

Overview of water-soluble dietary fiber Dietary fiber (DF) is usually considered to be a type of fiber that cannot be digested by human digestive enzymes. It is mainly composed of edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.) and related substances associated with it. composed of compounds. According to its solubility, it can be divided into two types: water-soluble dietary fiber and insoluble dietary fiber. Common water-soluble dietary fibers mainly include: inulin, glucan, resistant starch, chitosan, oat beta-glucan, guar gum, sodium alginate, fungal polysaccharide, etc. Common foods include barley and soybeans. Foods such as greens, carrots, citrus, flax, oats and oat bran are rich in water-soluble fiber. In comparison, water-soluble dietary fiber has good processing properties and better physiological functions. In recent years, it has been used as a thickening agent, expanding agent, formulation aid and filler in food processing, and is widely used in lo

A research team from Macquarie University in Australia conducted a comparative study analyzing papers from various countries on the sustainability and nutrition of animal versus plant-based beef, revealing some interesting results. Multiple studies have found that plant-based beef significantly reduces greenhouse gas emissions, with reductions ranging from 86 to 97 percent. Plant-based beef also requires less land and is estimated to account for up to 5% of conventional animal-based beef. "Approximately 75% of global agricultural land is used for animal production, and animal-based foods provide only 18% of human calories and 25% of protein in good global supply," the paper states. New research also shows that compared to animal-based beef, plant-based beef, especially beef for burgers, generally has lower energy and saturated fat content, but also lower protein content. Emission source Research results show that cattle emissions mainly come from methane released by intestina

Protein has always been a hot topic in the field of nutrition and health, and the choice between animal protein and plant-based protein is even more controversial. Both sources have their advantages, and understanding their impact on health can help people make more informed dietary choices. Ultimately, however, the key is a balance of incorporating both types of protein into your daily diet. Protein plays a vital role in the body as a major building block of tissues, muscles and organs, as well as an integral component of enzymes, hormones and the immune system. Both animal and plant proteins provide these functions, but they differ in nutritional content and health effects. Animal protein, which mainly comes from meat, fish, dairy products and eggs, is a complete protein that contains all the essential amino acids required by the human body. In addition, animal protein is rich in important nutrients such as vitamin B12, iron, zinc, and omega-3 fatty acids, which are essential for bod

Researchers at Canada's McGill University have found that replacing red and processed meat with plant-based protein foods could extend lifespan and mitigate climate change. The latest Canada Food Guide presents a paradigm shift in nutritional recommendations, eliminating traditional food categories including meat and dairy and emphasizing the importance of plant-based proteins. However, the full impact of replacing animal foods with plant-based protein foods in Canadians' diets is unknown. New research from Canada's McGill University, in collaboration with the London School of Hygiene and Tropical Medicine, provides compelling evidence that partially replacing animal foods with plant-based protein foods can extend life expectancy and reduce greenhouse gas emissions. Importantly, it also shows that benefits depend on the type of animal protein being replaced. The study, published in the journal Nature Food, drew data from a national nutrition survey to analyze Canadians'