China Foodstuff & Protein Group Co., Ltd

In today's booming plant-based meat and vegetarian snack market, textured soy protein is becoming a star ingredient in food processing. Made from high-quality soybeans through extrusion puffing, it has a fibrous structure similar to lean meat, commonly known as "plant-based meat." But what you might not know is that even among textured proteins, the taste can vary drastically—and the key lies in the "protein content." Research shows that protein content significantly impacts the quality of textured protein. In a study on textured soy protein, changes in the protein ratio within the material system resulted in consistent changes in the product's texture, taste, and overall quality. Generally, higher protein content leads to a more pronounced fibrous structure, a stronger chewiness, and a more meaty and meat-like texture in the resulting "plant-based meat." This is precisely the value of having multiple textured soy protein options with varying prote...

In the world of protein powder, there's a seemingly simple yet often overlooked number—protein content. While some concentrated protein powders are labeled 68%, others can reach 69% or even 70%. What does this tiny 1%-2% difference mean? Today, we'll discuss the "purity ladder" of functional concentrated protein to help you understand the value behind these three numbers. First, what is "functional concentrated protein"? Unlike regular protein powders that only emphasize "protein supplementation," the core of functional concentrated protein lies in the word "functional." This means that during processing, we not only pursue high protein content but also focus on preserving the protein's natural structure—maintaining good solubility, emulsification, and a smooth texture. Simply put, it not only provides nutrition but also a better consumption experience. 68% Protein:  A High-Performance, High-Value Concentrated Protein This is our stan...

In today's era of health-conscious consumption upgrades, plant-based beverages have become a core growth engine in the beverage market. Soymilk powder, a product combining traditional and modern processes, is becoming an indispensable "universal key" for beverage powder formulators due to its rich protein selection and excellent solubility. Protein "Gradient Selection": From Basic to High-End Our soymilk powder product line's greatest advantage lies in its diverse protein content gradient—from 18%, 20%, 30%, 38%, up to 40% pure soymilk powder, forming a complete protein matrix. 1. Products with a protein content of 18%-20% are ideal for basic beverage powders.   The national Class I soymilk powder standard requires a protein content of no less than 18%. This gradient meets the basic nutritional needs of the mass consumer market while maintaining a cost advantage, making it suitable for large-scale production of breakfast cereals and mass-market solid beverag...