China Foodstuff & Protein Group Co., Ltd

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'...

To help brands pioneer new frontiers in innovation and new product development in the nutrition space, FrieslandCampina Food Ingredients releases its top five nutrition trends for 2024 and provides insights into the latest consumer research and market trends. The company expects these trends to drive growth in the food, beverage and supplement industry this year. The five trends that the company is focusing on shaping consumer nutritional habits are: "Future-Securing Sustainability," "Holistic Nutrition," "Alternative Proteins Going Global," "Transcendence through the Gut," and "Aging and Health Recovery." Vicky Davies, global marketing director for performance, active and medical nutrition at FrieslandCampina, discusses the research behind these trends, the continued interest in holistic health and the growing demand for alternative proteins. “As we enter the new year, consumers continue to face tremendous pressure on brands, both pers...

A new climate study on diet and carbon emissions suggests that switching from high meat consumption to a plant-based diet could significantly reduce the environmental harm associated with food production. The study, the most extensive of its kind to date, published in the journal Nature Food, shows that an all-plant-based diet produces fewer climate-warming emissions than a diet that consumes more than 100 grams of meat per day. Water pollution and land use have also been reduced by 75%. Researchers also observed that eliminating the use of animal products was associated with a 66% reduction in wildlife damage and a 54% reduction in water use. Findings. The devastating impact of meat and dairy consumption on the planet is well-documented, and new research adds to the case for drastic reductions in meat intake, especially in the world's richest countries. Early research on diet and carbon emissions relied primarily on model diets and average effect values   for each food group. But ...

Replacing meat and dairy with whole grains, legumes, nuts and olive oil can significantly reduce cardiovascular disease and type 2 diabetes, according to a major study published in BMC Medicine on the impact of diet on health. An analysis of 37 studies found that the biggest contributor to reducing type 2 diabetes - a 20% risk reduction - was replacing processed meat with plant-based foods. German researchers analyzed 37 published studies assessing the benefits of switching from red and processed meats, poultry, fish, eggs and dairy products to plant-based foods such as legumes, nuts, whole grains, oils, fruits and vegetables. They found that rates of cardiovascular disease and type 2 diabetes were significantly reduced during the study period, as was the risk of death from any cause, especially when red and processed meats were replaced with plant-based foods. Sabrina Schlesinger, PhD, of the German Diabetes Center in Düsseldorf and senior author of the study, said: “ This evidence hi...

Modern people have many gastrointestinal diseases, and a "plant-based diet" may not be a solution. Dr. Huang Yuchun, a colorectal surgeon at Taipei Adventist Hospital, said that data shows that a plant-based diet can reduce the risk of gastrointestinal cancer in North American and Asian populations. At the same time, men who eat more fruits and vegetables have a higher protective effect on the gastrointestinal tract than women. Eating fresh fruits and vegetables, beans, and grains does have a certain inhibitory effect on intestinal cancer. In addition, reducing the intake of processed meat and refined sugar can also reduce the risk. Dr. Huang Yuchun posted on social media that according to the latest study "Plant-based Diet and Risk Assessment of Gastrointestinal Cancer", it is pointed out that eating more plant-based diet includes fruits, vegetables, beans, whole grains and other plant foods and their Nutrients such as vitamin C, folic acid, β -carotene, and dietar...

Unsaturated fatty acids, soy lecithin Soybeans have low fat content and are mainly unsaturated fatty acids; they also contain a certain amount of soybean lecithin. Unsaturated fatty acids can reduce bad cholesterol and total triglycerides. Unsaturated fatty acids and lecithin can promote the normal transport and metabolism of cholesterol, prevent the deposition of cholesterol on blood vessel walls, and help prevent hyperlipidemia and atherosclerosis. Phytosterols (phytosterols) Soybeans and their products do not contain cholesterol, but contain plant sterols. Plant sterols have a similar structure to cholesterol and can competitively inhibit the absorption of excess cholesterol. Although cholesterol has a certain effect on the human body, modern people tend to consume too much rather than insufficient cholesterol. The Chinese Nutrition Society recommends that the daily intake of cholesterol is 300 mg, and the cholesterol content of an egg is close to 300 mg. Excessive cholesterol intak...

Allergic diseases (also known as allergic diseases) are long-term inflammatory diseases of mucosal tissues caused by the body's excessive immune response to allergens. Symptoms of allergic diseases are itchy and watery eyes, sneezing, runny nose, stuffy nose, coughing and wheezing, and itchy skin. Common allergic diseases include asthma, allergic rhinitis, allergic dermatitis, allergic conjunctivitis, etc. A large number of clinical studies and animal experiments have shown that diet and nutrition are closely related to the occurrence of allergic diseases and the severity of allergic symptoms. Zhang Ping, a researcher at the Biodiversity Research Group of Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, sorted out the literature related to this topic, wrote a review article (thesis title The role of diet and nutrition in allergic diseases), and published it on Nutrients. This article describes the immunological mechanisms of allergic diseases and the role of va...

Researchers at Penn State University found that adding soy protein to the diet can alleviate symptoms of inflammatory bowel disease, such as colon inflammation and loss of gut barrier function. Studies in mice pave the way for research to develop therapeutic strategies against the disease in humans.   Researchers from Penn State, Zachary Bitzer and Amy Wopperer, former graduate students in the school's Department of Food Science, collaborated with Joshua Lambert, an associate professor in the Department of Food Science in the College of Agricultural Sciences, and colleagues on the study.   The research team published its latest findings in the Journal of Nutritional Biochemistry. In the United States, an estimated 3.1 million adults suffer from inflammatory bowel diseases (IBD), such as Crohn's disease and ulcerative colitis.   Finding ways to relieve the symptoms of inflammatory bowel disease (IBD) is important because the chronic inflammation that characterizes inflamma...

With the increasingly fierce sports competition, in order to achieve excellent results, athletes need to constantly challenge the limit of physical fitness and bear super-load exercise in daily training. The body is in a state of water loss, protein decomposition, and electrolyte loss for a long time. Therefore, a reasonable diet Nutrition is the basic material guarantee for maintaining athletes' health and normal training. Muscle strength is the fundamental guarantee for human sports. Protein is the main substance of the body's muscle composition and the raw material for athletes' muscle repair. However, the efficiency of protein absorption from diet is low, and excessive lipids will be brought in. Therefore, the research on protein nutrition provides favorable material guarantee for athletes to achieve good results.   Types of protein nutrition food Protein nutritional food is mainly divided into protein powder, amino acid, and polypeptide nutritional food. The main funct...

Soy and traditional Asian foods made from soy, such as tofu, soy milk, and miso, are also unique among commonly consumed foods due to their isoflavone content. Although isoflavones are classified as phytoestrogens (plant estrogens), they differ from estrogens in important ways. In traditional Asian soy foods, each gram of protein is associated with about 3.5 mg of isoflavones. Many protein powders contain less than this amount. The average isoflavone intake in Japan is about 40 mg per day. Heart disease: The protein, fat, and isoflavone content of soy foods can all reduce the risk of heart disease. Soy protein directly lowers blood cholesterol levels. The polyunsaturated fats in soy foods also lower cholesterol levels when they replace foods high in saturated fat. Isoflavones can directly improve the health of arteries. Breast cancer: Historically low breast cancer rates in some Asian countries have sparked interest in the potential benefits of soy foods. Research has shown that among ...

Driven by corporate entry, a surge in product innovation, and favorable government policies, China's new protein meat substitute market has reached an inflection point. Additionally, health and lifestyle factors are encouraging more millennial and Gen Z consumers to explore new proteins. As a result, GlobalData, a leading data and analytics company, predicts that the sales value of new protein meat alternatives in China will surge at a compound annual growth rate (CAGR) of 12.6% through 2022-27. GlobalData estimates that soy-based products and plant-based proteins will lead the growth of China's new protein meat alternatives market during the forecast period, while the grain-based segment will experience a slowdown. Bobby Verghese, consumer analyst at GlobalData, commented: " The economic boom of the 80s boosted the consumption of meat and seafood, which became a symbol of good health and rising economic status. As a result, China became the largest market for animal meat ...

  A new report predicts that by 2040, 60 percent of global meat consumption will be plant-based or cell-based. By 2040, more than half of the meat we eat will no longer come from farmed animals. Instead, it will come in the form of plant-based or lab-grown proteins, according to a new report published by UK intellectual property specialist GovGrant. Companies in the new protein industry are expected to continue to make progress and break down more barriers associated with plant-based and cell-based meat in the coming years, according to the GovGrant report. Specifically, GovGrant predicts that by 2040, cell-cultured meat will account for 35% of world meat consumption, while plant-based meat will account for 25% — leaving more and more room for our traditional methods of meat production. Small. Click to enter the details pag

  A review published in JAMA Internal Medicine by the Harvard School of Public Health found that people who adhered to a plant-based overall dietary pattern had a higher risk of developing type 2 diabetes than those who adhered to the diet. Weak people were 23% lower. The study also found that this link was strengthened when healthy plant-based foods such as fruits, vegetables, whole grains, legumes and nuts were included in this dietary pattern. Frank Qian, the study's first author and a master's student in the Department of Nutrition, said: "In recent years, plant-based dietary patterns have grown in popularity due to a number of factors. So we believe it is critical to quantify their overall association with diabetes risk. , especially given that such diets can vary widely in their composition." Plant-based dietary patterns emphasize getting food from plant sources, including lower levels of animal products or excluding them. It has received considerable attention ...

Jie Ying Lee, Senior Strategic Marketing Manager, Plant-Based Solutions, Kerry, a global food and beverage manufacturer, said, “ The dairy industry is seeing a boom in plant-based options as consumers in Asia are exploring healthier and sustainable dairy alternatives. The demand for milk beverages." Why did the trend of plant milk rise? What are the different taste preferences in each country? Asia's Dairy and Dairy Alternative Boom According to Kerry's 2021 Global Consumer Study, the top three reasons for buying healthy dairy products in Asia are immune, digestive, and bone and joint health benefits. Sources preferred by consumers come in particular from yogurt and dairy and plant-based milks. According to the Euromonitor report, Asia Pacific, Middle East and Africa (APMEA) will account for 50% of global dairy beverage retail sales in 2020, and Asia will lead the global dairy market sales, especially in new dairy beverage products 。 Plant-based milk affects approximately ...

  Recently, a 6-country study published in the online magazine "BMJ Nutrition Prevention & Health" showed that a plant -based and/or fish (finfish) diet such as beans, vegetables, etc., may help reduce the incidence of The chance of severe COVID-19 infection. This study collected health care workers (HCWs) from 6 countries (France, Germany, Italy, Spain, the United Kingdom, and the United States) who completed a web-based survey between July 17 and September 25, 2020. According to A 47-item food frequency questionnaire to obtain detailed information about the respondents ’ eating patterns in the past year and the severity of their COVID-19 infection. After considering several potential influencing variables such as age, race, medical profession and lifestyle (smoking, physical activity), claiming to eat a plant-based diet (higher content of beans, vegetables and nuts, poultry, red meat, and processed meat) Respondents with a lower content) or a plant-based/fish-based die...

Abstract :   The traditional concept believes that for kidney diseases, especially those with renal insufficiency, the diet should be based on animal protein, while plant protein (including soy protein) contains more non-essential amino acids, which will increase the burden on the kidneys. At the same time, soy products generally contain high phosphorus, which will aggravate hyperphosphatemia and affect the condition. Therefore, it is not recommended for patients with kidney disease to consume soy products. Is this concept correct? Does eating soy protein really increase the burden on the kidneys?

  Abstract : Soy protein is an important component of soybeans and provides an abundant source of dietary protein. Among the dietary proteins, soy protein is considered a complete protein in that it contains ample amounts of all the essential amino acids plus several other macronutrients with a nutritional value roughly equivalent to that of animal protein of high biological value. Soy protein is unique among the plant-based proteins because it is associated with isoflavones, a group of compounds with a variety of biological properties that may potentially benefit human health. An increasing body of literature suggests that soy protein and its isoflavones may have a beneficial role in obesity. Several nutritional intervention studies in animals and humans indicate that consumption of soy protein reduces body weight and fat mass in addition to lowering plasma cholesterol and triglycerides. In animal models of obesity, soy protein ingestion limits or reduces body fat accumulation and...

  The body absorbs only a limited amount of iron from foods and supplements. We absorb a higher percentage of heme iron, found in meat proteins, than we do nonheme iron, found in plant-based foods, and a variety of food components, including phytates and proteins found in soy, may inhibit nonheme iron absorption. If you have iron deficiency or are at high risk of developing iron deficiency, you should avoid eating nonheme iron sources with soy protein.