China Foodstuff & Protein Group Co., Ltd

 These days, pea protein is increasingly prominent in the plant-based protein powder sections of any health food store or e-commerce platform. For fitness enthusiasts and vegetarians, it's an important protein source. However, for those with lactose intolerance or soy sensitivity, pea protein offers a pure, efficient, and safe new option. Today, let's delve into why pea protein can meet the specific needs of this group. Different protein sources suit different needs; the key is finding the one best suited to you. Whey protein, extracted from milk, contains lactose, but approximately 65% of the global adult population has some degree of lactose intolerance, which can easily cause bloating, diarrhea, and gastrointestinal discomfort after consumption. Pea protein, on the other hand, precisely serves those with specific needs. Derived from natural yellow peas, it is lactose-free and gluten-free, providing another pure plant-based protein option. This is an ideal choice for those se...

The functional beverage market is quietly undergoing a revolution driven by health-conscious consumers. Product managers and R&D engineers face a persistent industry challenge: how to seamlessly integrate high-quality protein into crystal-clear beverages like juices, teas, sparkling waters, and even alcohol alternatives without introducing haze, sedimentation, or an unpleasant chalky texture. For years, a technological barrier has separated "high protein" from "clarity." Traditional whey or plant protein powders often denature and aggregate in acidic or complex liquid systems, resulting in cloudy appearances and unappealing sediments. This has stifled innovation and caused brands to miss significant opportunities in the lucrative market for refreshing, protein-enhanced drinks. The breakthrough lies in a molecular-scale revolution. The goal is not to find a "whiter" protein, but to make protein itself "invisible" in liquid. This is the core mi...

A new ingredient called "clear pea protein" is quietly emerging in the ingredient lists of fitness enthusiasts' shakes, vegan smoothies, and even high-end beverages, becoming a new favorite in the food industry and consumer market. It not only represents a significant breakthrough in plant protein technology but also reflects a profound trend towards a future diet that integrates cleanliness, efficiency, and sensory pleasure. Traditional pea protein, while nutritious, has long been limited to meat substitutes and other areas where sensory requirements are not high due to its poor solubility, tendency to clump, dark yellow color, and noticeable beany and astringent taste. The creation of clear pea protein overcomes these pain points through innovative processing technologies (such as precision fermentation, specific enzymatic hydrolysis, and novel filtration processes). Its core advantage lies in achieving "sensory invisibility": the solution is as clear as water...

As global demand for sustainable and functional nutrition continues to rise, protein sources are undergoing significant diversification. Beyond conventional animal-derived proteins and soy-based alternatives, proteins extracted from whole grains are gaining increasing scientific and commercial attention. Among them, brown rice protein has emerged as a high-potential ingredient, offering a unique combination of nutritional quality, hypoallergenicity, and environmental sustainability. Source and Extraction Technology Brown rice protein is derived from whole-grain brown rice, which retains the bran and germ layers rich in bioactive compounds. The protein is typically extracted using enzymatic hydrolysis and alkaline extraction followed by isoelectric precipitation, processes designed to preserve protein integrity while minimizing denaturation. Compared to harsh chemical extraction, enzymatic methods improve protein solubility, digestibility, and functional properties such as emulsificatio...

In today's pursuit of healthy eating, the value of whole grains is constantly being discovered. Among them, black beans, known as the "King of Beans," are highly regarded. Black bean powder, made from finely processed black beans, has become a new favorite on modern tables due to its convenient form and concentrated nutrition. I. Core Characteristics of Black Bean Powder Black bean powder is not simply a powdered ingredient; it is a concentrated essence of black bean nutrition. Its main characteristics are reflected in the following aspects: High Nutrient Density and Strong Nourishing Power Black bean powder retains most of the nutrients of black beans. It is rich in high-quality plant protein, making it an excellent source of protein for vegetarians. At the same time, it contains abundant dietary fiber, which helps promote intestinal peristalsis and maintain intestinal health. In addition, black bean powder is also a good source of trace elements such as calcium, magnesi...

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 ...

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...

With the continuous improvement of sports competitive level, athletes need to constantly challenge their physical limits and endure ultra-high-load training in daily practice to pursue excellent results. In this process, the body is often in a state of rapid water loss, massive protein decomposition, and accelerated electrolyte loss. Therefore, scientific and reasonable dietary nutrition has become the core material basis for maintaining athletes' health and ensuring training quality.​ Muscle strength is the fundamental support for sports performance, and protein, as the main component of muscle, is the key raw material for muscle repair and growth. However, there are problems such as low absorption efficiency and easy accompanying intake of excessive lipids when obtaining protein through daily diet. Against this background, the research and application of protein nutritional supplements have provided important support for athletes to efficiently supplement protein and improve spor...

Plant protein drinks refer to milky liquid products made by using plant fruits, seeds, stone fruits or nuts with high protein content as raw materials, grinding them with water in a certain proportion, removing the residue, and then adding ingredients. The protein content of the finished product shall not be less than 0.5%. After entering the 21st century, with the improvement of people's consumption level, the requirements for beverages tend to be nutritious, health-care, safe, hygienic, and return to green and natural. Plant protein drinks are in the best period of development and have a lot of room for development. Benefits of plant protein drinks The benefits of plant protein drinks go far beyond providing necessary nutritional supplements for vegetarians. In today's fast-paced life, they are gradually becoming an important part of a healthy diet, leading a nutritional revolution. First of all, plant protein drinks are rich in a variety of vitamins and minerals. These nutri...

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 ...

As consumers become increasingly concerned about health, ethical and environmental issues, plant-based foods are sweeping the global market at an unprecedented rate. Meat alternatives are at the forefront of a trend that is reshaping the food industry, providing consumers with more sustainable and responsible eating options. Health-driven: plant-based with many benefits Numerous studies show that a diet rich in plant-based foods has numerous health benefits, including reducing the risk of chronic diseases such as cardiovascular disease, cancer, and type 2 diabetes, as well as improving overall weight management and digestive health. These findings have prompted an increasing number of people to seek to reduce their meat intake in favor of plant-based alternatives. Moral considerations: reject cruelty and advocate care Growing concerns over animal welfare have prompted many consumers to choose to reduce or stop eating meat altogether due to ethical concerns. Problems such as animal crue...

  A recent study conducted by Tufts University's Friedman School of Nutritional Science and Policy found that while today's campus dining is significantly healthier than what American children ate before, there is still plenty of room for improvement, approx. A quarter of campus meals are considered to be of poor nutritional quality. The study, recently published in the American Journal of Clinical Nutrition, shows that updating nutritional standards could bring significant benefits to thousands of children as they transition into adulthood. It’s worth noting that this change could also lead to huge financial reserves, potentially saving billions of dollars in lifetime medical costs. "On average, school meals are healthier than the food American children eat from any other source, including at home," Dariush Mozaffarian, a cardiologist and professor of nutrition at the Friedman School, said in a statement. , but we are at a critical juncture to further enhance nutriti...

  As consumer demand for high-protein and alternative foods continues to grow, plant-based proteins will have a huge impact in the baking and snacking segment. Alternative proteins are gaining mainstream appeal. Plant protein remains a key ingredient in the global food industry. As the industry accelerates towards innovative and sustainable diets, consumer demand for alternative protein sources has also changed. InnovoPro, a chickpea protein platform, noted: “ Global consumers are becoming more aware of what they eat and how food affects their health, raising questions about artificial ingredients and harmful additives. ” The emergence of the alternative protein market directly responds to these concerns and offers attractive product solutions in the bakery and snacks category.   High Protein Benefits Changing consumer behavior has a cascading effect on many food and snack categories, including an increase in new product launches in the bakery segment. Health-conscious consume...

Protein is an important component of all cells and tissues in the human body. All important components of the body require the participation of protein, which accounts for about 18% of the total mass of the human body. Without protein there is no life. However, there are also good and bad proteins. Generally speaking, they contain 9 kinds of essential amino acids for the human body and are called complete proteins. Essential amino acids mean that the human body cannot synthesize or the synthesis speed cannot meet the needs, and must be provided by food. They are especially important to the human body. Animal food is the main source of complete protein. How should vegetarians who are sensitive to animal food choose? Today I will introduce 6 sources of high-quality protein from plants that are not inferior to meat. ( 1) Quinoa Quinoa is not the "whole grain" or "grain" in our impression, and it is essentially different from rice and wheat. Quinoa, the seed of the quin...

  Although overall protein intake recommendations are insufficient to counteract muscle loss, protein intake from plant-based sources may help improve muscle health in China's elderly population, researchers say. Since most of the existing data on the relationship between dietary protein intake and muscle mass come from Western countries, researchers in China conducted a cross-sectional study to investigate how different amounts and sources of protein intake affect aging Chinese Human muscle mass. The article titled "Association of Dietary Protein Intake with Muscle Mass in Elderly Chinese: A Cross-Sectional Study" was published in Nutrients recently. The study analyzed data based on the 2018 China Health and Nutrition Survey (CHNS), which included 4,826 participants aged 60 and over from 15 provinces. Protein intake data were assessed using three days (two weekdays and one weekend) of 24-h dietary recall obtained through face-to-face interviews with participants. Their l...

  According to GFI's "State of the Industry 2021" report, an in-depth study of the new protein segment. Overall, new protein is showing strong growth in 2021, with a notable increase in the number of cell culture and fermentation-based startups, and new protein seafood companies emerging as a major growth category. The global new protein industry is changing every day, here's what you need to know: 1. Investment in cell cultured meat hits a record high The global cell culture meat industry raised $1.38 billion in 2021. This represents 71% of the total raised ever raised. More than 36% ($507 million) of that amount came from Israel (six new cell-cultured meat companies were established in Israel in the same year). 2.Cell-cultured meat and seafood startups grow by nearly a quarter By the end of 2021, there are 110 startups around the world looking to innovate in cell-cultured meat and seafood. This is a 24% increase from the end of 2020. 3.Cell cultured meat has become ...

  If in order to prevent kidney disease, generally everyone knows not to eat too much protein, especially if the kidneys are relatively poor, a low-protein diet will be recommended. Especially in the choice of protein, you should choose "high-quality protein". According to a new study, choosing more plant-based protein can help reduce the risk of death from cardiovascular disease and cancer. Eating more plant protein can reduce the risk of cardiovascular disease by 12%! In a new study published in the British Medical Journal this year, the team analyzed 715,128 participants over 32 years and found that those who ate plant protein had an 8% lower overall mortality rate than those who ate animal protein, and Cardiovascular disease mortality can be reduced by 12%. Click to enter the details pag

  the scale will reach US$290 billion in 2035, and plant-based products account for 70% With the advancement of technology, the emergence of innovative companies, the entry of large companies into the market and the continuous realization of capital investment, the size of the alternative protein market will be further expanded to meet the public's demand for healthy and high-quality protein. The recent report on the development of the alternative protein industry released by the Boston Consulting Group shows that by 2035, the market size of alternative proteins is expected to reach 290 billion US dollars, of which plant-based products will reach 69% of the market share, followed by microbial fermented proteins (22). %) and cell culture proteins (9%).   Alternative protein consumption is on the rise Consumers around the world love to enjoy animal protein, so much so that in 2020, humans consumed a total of 574 million tons of meat, seafood, dairy and eggs, an average of 75 kil...

Analysts at market data research firm ReportLinker predict that the plant protein industry is currently worth $10.3 billion in 2020 and will continue to grow at an annual rate of 7.2% over the next few years, even surging to $15.6 billion by 2026 Dollar. According to the report released on February 15 by the US market research firm MarketsandMarkets, the shift in consumption habits towards sustainable and healthy plant-based diets is the main driver of the growing demand for plant-based proteins in the food sector. In the report, experts predict that the main categories in the food industry that will drive increased demand for plant-based proteins include the nutritional segment (including protein isolates and textured proteins), as well as products suitable for use in plant-based meats, plant-based milks, convenience foods, and snacks. ingredients. According to the report, soy   protein will be one of the most in-demand plant-derived proteins. If broken down by region, Asia Pacifi...

In recent years, plant-based meat has been shining brightly, and many well-known companies around the world have invested in the development of plant-based meat products. However, do modern people have a high degree of acceptance of plant-based meat? According to a new research report: Most consumers feel that eating plant-based protein is better than animal protein. Irish food giant Kerry has released a report on global attitudes towards protein consumption. It was found that in recent years, most consumers believe that eating plant protein is "healthy", and their attitudes towards such products have also turned positive. According to statistics, 61% of consumers around the world think it ’ s better to eat plant protein, while 50% think it ’ s better to eat animal protein, a difference of 11%. Among them, plant protein is especially keen in Europe and Asia Pacific, with a difference of 16% and 21% respectively. Kerry's previous report also highlighted the high demand for...