China Foodstuff & Protein Group Co., Ltd

 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...