China Foodstuff & Protein Group Co., Ltd

In today's global plant-based revolution, soy protein is no longer confined to soy milk and tofu. It is penetrating every corner of the food and beverage industry with unprecedented innovation, initiating a comprehensive revolution from texture and flavor to nutritional function. I. Texture Revolution  Traditional vegetarian meat is often criticized for its “monotonous texture and lack of chewiness,” but innovative high-moisture extrusion technology has completely changed the game. By precisely controlling temperature, moisture, and shear force, soy protein forms a fibrous structure similar to animal muscle during extrusion. Today, a “steak” or “chicken breast” made from soy protein not only achieves a juicy and tender yet chewy texture but can even simulate the “tear-and-grind” sensation of meat. The science behind this is the ultimate mastery of the art of folding and recombination of protein molecules under thermomechanical action. Even more cutting-edge is 3D food printing tech...

Amid the global pursuit of carbon neutrality, our daily food choices are evolving into powerful tools for climate action. When we trace the complete lifecycle of soy protein from field to fork, we discover how this humble ingredient is quietly pioneering a sustainable food revolution. The low-carbon journey begins in the agricultural stage. Unlike livestock farming that requires extensive grazing land, soy cultivation delivers protein directly to humans through remarkably efficient land use. Modern soybean fields employ sophisticated crop rotation systems and ecological farming practices that not only reduce carbon emissions but actively sequester carbon - transforming atmospheric CO₂ into rich organic matter stored within the soil. The processing phase reveals even greater advantages. Producing 1 kilogram of soy protein consumes approximately 50 megajoules of energy, compared to 250 megajoules for equivalent beef protein. This five-fold efficiency difference stems from multiple factor...

 In the soybean protein industry, China FP Group is highly competitive. FP Group is a leader in the research, development, and production of soybean protein in China, with over 20 years of experience. During its development, it has introduced advanced technologies and management models from the United States and Japan, achieving rapid growth. Its products have been recognized by customers both at home and abroad. Raw materials High-quality non-GMO soybeans are selected to control the quality from the source. In the production process, the factory has obtained certifications such as ISO9001, and ISO22000, and is strictly managed in accordance with food safety regulations. The packaging is carried out in a Class 100,000 clean workshop to prevent the finished products from being contaminated. Through the certification of agricultural products and food IP traceability, the products can be traced. Each batch of goods undergoes three strict quality inspections during production, and will...

       Magnum is a premium ice cream brand under Unilever.   Magnum was founded in 1989 and was initially developed and produced by the Danish company Frisko, which is part of Unilever. As the pioneer of ice cream bars with chocolate coatings, Unilever positioned Magnum as a mid-to-high-end ice cream brand from the very beginning. On February 25th, Magnum, a premium ice cream brand under Unilever, announced that it will adjust the formulas of its plant-based ice cream series in the UK market, replacing the pea protein in some products with soy protein. This improvement applies to three products: Vegan Classic, Vegan Almond, and Blueberry Cookie. Magnum stated that this change aims to enhance the flavor of the products through soy protein and has received positive feedback in consumer tests. To complement the formula upgrade, Magnum has also launched a new packaging design to more intuitively convey the product changes. Daniel Lythgo, the Magnum UK brand manager,...

In today's society, people are increasingly concerned about healthy diets, and protein, as an essential nutrient for the human body, has received extensive attention regarding its sources and intake methods. When it comes to protein, many people first think of animal-based foods such as meat, fish, and eggs. However, soy protein from plant-based foods also has significant nutritional value and, in some aspects, even surpasses animal protein, making them comparable. The Nutritional Value of Soy Protein 01 Complete Amino Acid Composition Soy protein is a high-quality plant protein with an amino acid composition that closely matches human needs. It contains all nine essential amino acids that the human body cannot synthesize on its own, such as lysine, tryptophan, and leucine. The amino acid ratio in soy protein is relatively balanced, effectively meeting the body's requirements for various amino acids and facilitating physiological processes such as muscle synthesis and cell repa...

Soy protein isolate solid beverage is a beverage with soy protein as the main ingredient. Its characteristics are as follows: 1. High protein: Soy protein isolate solid drink contains high protein, which helps to enhance the body's immunity and maintain muscle health. 2. Low fat: Compared with milk and other protein drinks, soy protein isolate solid drinks have lower fat content, which helps control weight and blood lipids. 3. Easy to digest: The protein in soy protein isolate solid drink is easy to digest and absorb, especially suitable for the elderly and people with fragile digestive systems. 4. Good palatability: The soy protein isolate solid drink has a delicate and smooth taste and a light taste, suitable for people with different tastes. ‌The advantages of soy protein drinks mainly include the following aspects‌: 1. ‌High protein content‌: Soy protein is a high-protein plant protein with a protein content of more than 90%. It is an ideal substitute for animal proteins such a...

A new study finds that a specific soy protein may reduce symptoms of heart failure by modulating gut bacteria that produce short-chain fatty acids (SCFA). Recent research published in the journal "Clinical Nutrition" shows that β -conglycinin, which is common in soybeans, can increase the number of intestinal microorganisms that produce SCFA. Studies have also found that daily consumption of it can increase the concentration of SCFA in the intestinal environment. This finding highlights the potential of this protein component to assist in the treatment of heart failure, particularly in addition to pharmacotherapeutic and medical effects. Although heart failure has received multiple batches of treatments, it remains a significant health problem worldwide. The Heart Failure Society of America estimates that there are 960,000 new cases of heart failure each year, and that number is likely to continue to rise as the obesity problem continues to grow. Previous research has shown t...

Soy protein is a high-quality plant-based protein with a complete range of amino acids. It contains various amino acids necessary for the human body. It can significantly reduce blood cholesterol. Long-term consumption of soy protein can reduce the occurrence of coronary heart disease. Soybean protein is a soybean product that uses low-temperature desolubilized soybean meal as raw material to separate and extract soybean protein concentrate, soybean protein isolate and extruded and puffed soybean textured protein. At present, the commonly used soy protein products on the market are mainly soy protein isolate and soy texture protein. Taking advantage of the excellent functional properties of soy protein, it can be applied to a variety of food systems. Biomimetic food is also called artificial food. It is the application of bionic technology in the food industry. It simulates natural food in shape, flavor or nutrition, making the product convenient to eat, nutritious and healthy, and low...

What are the differences between animal and plant protein nutrition? The reason why proteins contain different amino acids has a lot to do with the source of the protein. Protein mainly comes from animal foods and plant foods. The amino acids contained in animal proteins and plant proteins are different, which means that their nutritional values ​​ are also different. Animal protein mainly comes from meat, eggs and milk of poultry, livestock and fish. Its protein composition is mainly casein (78~85%), which can be better absorbed and utilized by adults. More importantly, animal protein has a complete range of essential amino acids in a reasonable proportion, so it is easier to digest, absorb and utilize than ordinary plant protein, and its nutritional value is relatively high. Generally speaking, the amino acid scores of meat (such as fish, beef) proteins and proteins in milk are between 0.9 and 1.0. Plant-based protein mainly comes from rice, noodles and beans, but the protein nutriti...

Textured soy protein, derived from high-quality soy protein isolate through a series of processing techniques, has become a popular food additive. This protein enhances meat products such as ham, sausages, dumplings, glutinous rice balls, and meatballs with its unique meat-like taste and high nutritional value. Moreover, due to its excellent water absorption and retention properties, it reduces product costs, providing meat product manufacturers with a competitive edge. In recent years, more food manufacturers and consumers in my country have recognized and favored soybean textured protein. Its unique attributes improve the quality of meat products, offering better texture and nutritional benefits. For consumers, as living standards improve, the demand for meat products has surged. However, excessive meat consumption can lead to "wealth diseases" due to high cholesterol and fat intake. Incorporating soy textured protein as a partial meat substitute not only satisfies taste pr...

Many people in life like to eat some soybean protein powder to improve their physical fitness. It is said that it is rich in nutrition and has health benefits, which can not only resist disease but also anti-aging. But now soybean protein powder is not popular, it belongs to health products, many people don ’ t know its efficacy, now I will introduce it to you in detail.   1. Restore body function In daily life, some people ’ s body function will decline due to excessive physical exertion or irregular diet. At this time, eating some soybean protein powder in time can make the body function recover quickly. Because soybean protein powder contains a lot of plant protein, these proteins can be decomposed into a variety of amino acids after being absorbed by the human body, which can directly participate in the life activities of muscles, blood, skin, and other organs, and can quickly repair damaged body tissue cells. 2. Improve the body's disease resistance When the immune function of...

In the development of conditioned meat products, soybean protein is a commonly used additive. It can not only supplement the essential amino acids needed by the human body, but also has good functional properties such as foaming, emulsifying and gelling properties, etc., so it can significantly improve The taste of food, increase the elasticity of food, oil retention and water retention, improve the storage performance of food, etc., and at the same time can reduce production costs, it plays an important role in the processing of conditioning meat products. Application of Soybean Protein in Conditioned Meat Products Soybean protein contains essential amino acids for the human body, which can strengthen the nutritional components of conditioned meat products, and at the same time play an important role in improving the quality of conditioned meat products. 1. A cost-effective protein source for enhanced nutrition Soybean protein has been widely used in conditioning meat products due to ...

With the change of lifestyle in recent years, the number of conditioned meat products is quietly increasing, ranging from a variety of semi-finished fried chicken nuggets, seasoned meat steaks and barbecue products, to the main products of convenience stores such as skewers and bentos. Through retail terminals, conditioned meat products are increasingly infiltrating into the household consumption of Chinese people, and gradually becoming popular in consumption. Classification of Soy Protein 1. Soy flour Most soybean flour is "defatted and deodorized soybean", which is cheap because of its low protein content. When used in meat products, it can keep twice its own weight in water, and soybean flour emulsion can keep the same weight of fatty substances without oil during thermal processing. Soy flour has poor functionality, has many shortcomings in taste and flavor, and is subject to many restrictions in the scope and amount of use. 2. Soy protein concentrate The protein content...

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...

Animal protein is rich in a variety of essential amino acids and is an important source of high-quality protein, but the food source of animal protein is also rich in fat and cholesterol, which is an important reason for the high incidence of various chronic diseases in modern people. Soy protein is the only "complete protein" from plant sources. The so-called "complete protein" means that it can provide the human body with comprehensive essential amino acids, and the ratio of these amino acids is also in a good balance, which can meet the health needs of the human body. Speaking of this, we need to clarify the concepts of the following terms, because there are many kinds of protein that also come from soybeans, such as soybean flour, soybean protein concentrate and soybean protein isolate, and they are very different. Click to enter the details pag

Soybean itself is a healthy food, with high protein content, a lot of dietary fiber, and also contains substances that resist oxidation and protect the cardiovascular system. In addition to these, soybeans, as a meal replacement food, can help you lose weight and waist. Why is there such an effect? Meal replacements effectively lose weight without rebounding. To stay away from metabolic syndrome, weight control is very necessary. Weight control is primarily achieved through diet. However, diet control and weight loss must also be done properly. Some common incorrect concepts include: eating vegetables and fruits for weight loss, skipping meals; reducing protein intake to help lose weight; thinking that refrigerated food and drinks consume calories; Dieting, will accelerate weight loss, etc., these are not true. In recent years, the more recommended scientific diet control method is meal replacement, also called meal replacement. In 2005, the "European Journal of Clinical Nutrition...

On April 6, Beijing Technology and Business University and new vegetarian researchers Li Wenhui, Fu Xiaohang, Zhang Tianyu, Li He, Chen Tianpeng, and Liu Xinqi published a research paper on soybean protein lowering blood sugar in the JCR Q1 journal "Food&Function". Although extruded soy protein (ESPro) is currently used to produce plant-based meat, there are few studies involving its in vitro and in vivo hypoglycemic activity. In this study, the α -glucosidase inhibitory activity of ESPro with different extrusion parameters was compared, and it was found that ESPro1 (160 ° C, 30r/min) had the highest inhibitory activity. Then, ESPro1 was mock digested and ultrafiltered in vitro, yielding the ESPro1 digest (<1 kDa) with the highest inhibitory activity. Further separation by gel filtration chromatography yielded the ESPro1 F3 fraction with the highest inhibitory activity. Finally, six peptides with α -glucosidase inhibitory activity were screened from ESPro1 F3 fraction ...

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 ...

Soybeans have been known as the "King of Beans", "Tanaka's Meat", and "Green Milk" since ancient times. Soy protein is the essence of soybean extraction, this article will take you to understand the magic of soybean protein. Nutritional value of soy protein. Protein is the material basis of all life and an important part of body cells, and protein is divided into complete protein and incomplete protein. Most plant proteins lack some essential amino acids, so this type of protein is called incomplete. Complete protein, and soy protein is the only complete protein among plant proteins. In terms of nutritional value, soybean protein is comparable to animal proteins such as eggs, milk, and beef. In terms of amino acid structure, it is closest to human amino acids and is the most nutritious plant protein. Click to enter the details pag

  Is Soy Gluten Free? The short answer is yes, soy is gluten free. Soybeans and soy protein are naturally gluten free, but that doesn ’ t mean all soy products are gluten free. Once processed into other forms, the resulting soy based product may end up no longer qualifying as gluten free – so be sure to know your soy products! Is soy protein gluten free? The answer is yes! Soy protein is indeed gluten free. This is a question that many people ask, especially those who are looking for a healthy, gluten free alternative to animal protein sources. There are many reasons why someone might want to choose soy protein over other protein sources, such as being vegan or vegetarian, wanting a lower calorie option, or needing a source of protein that is also high in fiber. Whatever the reason, soy protein offers a delicious, nutritious option that is also gluten free. What is Soy Protein? There are many different types of soy protein available on the market today. The two most common forms ar...