China Foodstuff & Protein Group Co., Ltd

A new study finds that a specific soy protein may reduce symptoms of heart failure by modulating gut bacteria that produce short-chain fatty acids (SCFA). Recent research published in the journal "Clinical Nutrition" shows that β -conglycinin, which is common in soybeans, can increase the number of intestinal microorganisms that produce SCFA. Studies have also found that daily consumption of it can increase the concentration of SCFA in the intestinal environment. This finding highlights the potential of this protein component to assist in the treatment of heart failure, particularly in addition to pharmacotherapeutic and medical effects. Although heart failure has received multiple batches of treatments, it remains a significant health problem worldwide. The Heart Failure Society of America estimates that there are 960,000 new cases of heart failure each year, and that number is likely to continue to rise as the obesity problem continues to grow. Previous research has shown t...

In recent years, a growing body of research has shown that a healthy diet is crucial to maintaining heart health. A new study from the Harvard T.H. Chan School of Public Health further confirms that plant protein intake is closely related to heart health. The study, published in the American Journal of Clinical Nutrition, shows that replacing red and processed meat with plant-based proteins can significantly reduce the risk of cardiovascular disease. Analyzing nearly 30 years of data covering about 203,000 adults, Harvard researchers found that people who consumed more plant protein, especially from nuts and legumes, were linked to a lower risk of cardiovascular disease and coronary heart disease. Risks fell by 19% and 27% respectively. The results highlight the potential benefits of replacing animal protein, especially red and processed meat, with plant-based protein in reducing heart disease risk. Study leader Dr. Andrea Glenn, now a professor at New York University's Steinhardt ...

The U.S. Departments of Health and Human Services (HHS) and Department of Agriculture (USDA) are currently reviewing a proposed update to the 2025 Dietary Guidelines that would shift the focus to plant-based proteins, a significant shift from traditional recommendations. The Dietary Guidelines Advisory Committee held its seventh and final meeting on October 21, 2024, where it presented a preliminary plan to prioritize plant protein sources over animal protein sources. The meeting, hosted by the National Institutes of Health, is part of a larger effort to revise the Dietary Guidelines for Americans, which are updated every five years. Key among the proposed reforms is the restructuring of the "protein foods" category, which has traditionally prioritized meat, eggs, poultry and seafood. Under the new guidance, plant-based foods such as nuts, seeds and soy products will be moved to the top of the list. Emphasis on plant proteins. The proposed changes reflect evidence gathered fr...

 Soy protein isolate is a plant protein extracted from soybeans. It is high in purity, rich in nutrition and cholesterol-free. It is one of the few types of plant protein that can replace animal protein. Soy protein isolate contains various nutrients needed by the human body and can be used as a food additive to make various foods, such as baby food, sports drinks, fast food products, etc. Why can soy protein isolate be widely used in various food industries? 1.Emulsified fat: Soy protein isolate contains hydrophilic and lipophilic groups, which can effectively absorb water and oil, and reduce the water and oil release of meat products during processing and storage. 2.Improve nutritional value: Soy protein isolate is rich in complete protein and can complement the amino acid composition of meat protein, thereby improving the nutritional value of meat products. 3.Enhance water holding capacity: Soy protein isolate has good water holding capacity, which can make meat products retain ...