China Foodstuff & Protein Group Co., Ltd

When shopping for sausages, meatballs, or luncheon meat, you may have noticed ingredients like soy protein or plant protein on the label. These terms often refer to a specific raw material known as non-concentrated protein—a cost-efficient ingredient widely used in the meat industry. Often called an “economical alternative” or “bulking agent,” it plays a strategic role in modern meat processing. What Is Non-Concentrated Protein? Non-concentrated protein is produced by grinding and screening defatted soybean meal, yielding a powder with about 65% protein content. Unlike protein concentrates or isolates, it does not undergo deep extraction or purification, which means it retains starches, polysaccharides, and other natural components found in soybean meal. You can think of it as a more refined version of high-protein soy flour that has undergone only basic processing. Key Characteristics: Low Functionality Defines Its Role In food science, “functionality” refers to a protein’s technical ...

In today’s pursuit of healthy and sustainable eating, textured soy protein is quietly reshaping our diets. From vegetarian burgers to classic meatballs, this versatile ingredient is transforming the way we experience food. But what exactly is textured soy protein, and how does it acquire its many forms? Let’s explore the science behind it. What Is Textured Soy Protein? Textured soy protein is a protein-rich product made from defatted soybean meal. Through a series of physical processes, it develops a meat-like fibrous structure. Its origins trace back to the 1960s, when scientists discovered that heating and extrusion could realign soy protein molecules into a three-dimensional structure similar to muscle fibers—an impressive breakthrough in food technology. Inside a high-temperature, high-pressure extruder, soy protein undergoes denaturation, breaking intermolecular bonds and recombining into new arrangements. As it exits the die, the sudden pressure drop causes rapid water evaporatio...

In the current wave of health-conscious and sustainable eating trends, soy-based plant milk has emerged as a favorite among consumers, standing out from a plethora of plant-based beverages due to its rich nutritional profile and smooth texture. However, what you might not know is that behind the consistently high-quality and nutritionally balanced soy milk produced by modern industry lies the scientific contribution of two key core ingredients: isolated soy protein and instant soy milk powder. They act as the "cornerstone" and "soul" of the soy milk world, collectively shaping the final product's form and value. A clear dividing line exists between traditional soy milk and its modern, industrialized counterpart, defined by the deep processing and precise application of raw materials. Isolated soy protein can be considered the "essence of soy protein." Its production is a journey of precise purification: it begins with defatting to remove the oils from ...

Soy protein concentrate (SPC), a key product in the deep processing of soybeans, holds a significant position in the food industry due to its high protein content and excellent nutritional properties. However, it is primarily categorized into two distinct types based on differences in their functional characteristics: functional soy protein concentrate and non-functional soy protein concentrate. Understanding the connection and differences between these two forms is crucial for the correct selection and application of this ingredient. Shared Origins and Composition of Soy Protein Concentrate Common Raw Material Fundamentally, both functional and non-functional soy protein concentrates share a common origin. They start with low-temperature soybean meal from which the oil has been removed. Standardized Processing and Protein Content They are produced through similar process routes—typically wet processing—aimed at removing soluble sugars (such as stachyose and raffinose), ash, and other ...

With growing global awareness of health, environmental sustainability, and ethical living, the plant-based nutrition trend is transforming the food and supplement market at an unprecedented pace. Modern consumers are no longer satisfied with products that are merely “animal-free.” They seek cleaner, purer, and more functional plant-based protein supplements that deliver real nutritional performance. For brands developing in this space, scientific ingredient selection and precise formulation are the keys to success. This article explores the core principles of plant-based protein supplement development and explains how soy protein can become the cornerstone of your next innovation. Step 1: Understanding the Gold Standard of Plant-Based Protein A successful plant-based protein supplement must meet four key criteria that determine its quality, performance, and consumer acceptance. 1. Amino Acid Profile and Digestibility The value of a protein depends on its amino acid composition, especia...