China Foodstuff & Protein Group Co., Ltd

When you open a can of fish, you might expect tender, fresh flesh, but upon tasting it, you're likely to be drawn to its firm texture, reminiscent of meat. Behind this unique experience often lies a crucial role of modern food technology—Textured Soy Protein. Textured Soy protein is a protein product made from soybeans using modern food processing techniques. Initially widely used in vegetarian products to mimic the texture and nutrition of meat, its application in traditional meat and fish products has become increasingly widespread in recent years. The "Texture Magician" of Canned Fish In canned fish production, textured soy protein primarily plays a role in improving and enriching the texture. After high-temperature, high-pressure canning, the muscle fibers of fish tend to become loose, often resulting in a soft or powdery texture. Adding appropriate amounts of textured soy protein can significantly improve this. Textured soy protein, with its unique fibrous structure,...

With the continued growth of the global population and the increasing demand for sustainable diets, an innovative food technology called "textured soy protein" is quietly changing our dining tables. This seemingly ordinary ingredient can now mimic the texture and taste of various types of fish, providing consumers with a new, environmentally friendly, and healthy option. Textured soy protein is a fibrous protein product formed by rearranging the structure of soy protein through physical, chemical, or biological methods. Its production process involves extracting protein from soybeans and using special techniques to form a fibrous structure similar to animal muscle. This technology originated in the 1960s, but it has only recently achieved breakthrough progress in the food processing field. A Magical Transformation: A Journey from Plant to "Seafood" Traditional soy products such as tofu and dried tofu, while rich in protein, have relatively limited textures. Textured...

As the plant-based diet trend sweeps the globe, textured soy protein has become a significant alternative to animal protein. Now, personalized customization services are transforming this field, allowing manufacturers to precisely tailor textured soy protein products to specific needs. Key Indicator: Precise Control of Protein Content Traditional textured soy protein often has a fixed protein content, but customization services can precisely control the protein content between 50% and 70%. This innovation provides diverse options for different applications: 50%-55% Protein Content: Suitable for mainstream vegetarian products prioritizing taste and cost, with a softer texture and easier seasoning. 56%-65% Protein Content: A balanced choice, balancing nutritional value and taste, suitable for mainstream plant-based meat products. 66%-70% Protein Content: The first choice for high-end health products, meeting the needs of fitness enthusiasts and high-protein diets, with a firmer texture. ...

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 today’s pursuit of healthy and sustainable diets, textured soy protein shaped like rice grains is quietly transforming modern dining tables. This innovative food ingredient, made from soybeans and reconstituted through advanced processing techniques, not only boasts a delicate rice-like appearance but also delivers exceptional nutrition, texture, and versatility. These qualities make it a rising star in the plant-based food industry. What Are Textured Soy Protein Rice Granules? Textured Soy Protein (TSP) is produced from low-temperature defatted soybean meal through processes such as extrusion, heating, and shearing. One common form is grain-like soy protein, which closely resembles rice grains in size. Nutritional Value: Contains over 80% protein and provides a wide range of essential amino acids. Texture: Porous and chewy, making it ideal for diverse food applications. Sustainability: Its production requires no animal involvement and consumes significantly fewer resources than mea...

When you see various "plant-based meat" products on supermarket shelves, have you ever wondered: Are these soy-based "meats" truly healthy? Or are they just another "health hoax" capitalizing on consumer anxiety? Today, let's cut through the marketing hype and examine the true value of soy textured protein with scientific data. First and foremost, it's essential to understand that soy textured protein is essentially a product made from defatted soybean meal through physical processing. Its core composition is remarkably pure: protein content ranges from 50% to 70%, a number that even surpasses that of beef of equal weight. More importantly, soy protein is one of the rare "complete proteins" in the plant kingdom, containing all nine essential amino acids required by the human body. It is particularly rich in lysine, an amino acid most grain-based proteins lack. For cardiovascular health, soy textured protein has a unique advantage: zero ch...

Today, with the increasing application of plant protein, textured protein is becoming a "powerful faction" in the food industry with its unique form and rich nutrition. Textured proteins range in shape from fine granules, flakes, to lumps, strips, and even cute balls, and different forms can meet the processing needs of different foods. The protein content is also flexible, typically between 50% and 80% depending on the ingredient and process, which means that it can be precisely matched to the nutritional needs of the food to infuse the product with sufficient protein nutrients. This "morphologically changeable, nutritionally controllable" property allows textured proteins to play an important role in a wide range of foods.  Among the many forms of textured proteins, globular-shaped textured textured proteins have emerged as healthy snacks such as protein bars and cereal bars due to their unique advantages. Imagine that when you bite into a protein bar, in addition...

 With global consumer interest in healthy eating and sustainable food on the rise, the use of plant-based proteins in the meat industry is experiencing explosive growth. Among the many plant-based protein ingredients, textured soy protein is becoming a new favorite in the sausage manufacturing industry due to its unique advantages. This fibrous protein product made from soybeans, peas or wheat not only perfectly mimics the taste and texture of meat, but also helps producers to reduce costs, improve the nutritional value of their products and meet environmental requirements, making it an important innovation in the traditional sausage manufacturing process. The application of textured soy protein in sausage production brings multiple benefits to manufacturers. Firstly, it can significantly reduce the cost of raw materials. Due to the good water absorption and swelling properties of textured soy protein, the addition of 20%-30% of textured soy protein can increase the yield of the pr...

 In recent years, the global plant-based food market has experienced explosive growth. According to Bloomberg Intelligence, the plant-based meat market is projected to reach $162 billion by 2030. At the heart of this revolution lies textured soy protein (TVP), which has become the core technology for meat alternatives due to its exceptional texture-mimicking capabilities and high nutritional value. This article takes you on a journey through the world's most influential plant-based restaurants, showcasing how they use soy protein to create astonishing culinary experiences. 1. Beyond Meat Flagship Restaurant：Where Technology Meets Gastronomy In 2019, plant-based meat pioneer Beyond Meat opened its first pop-up restaurant in Los Angeles, featuring a menu entirely based on its patented soy-pea protein blend. The signature "Beyond Burger" uses textured soy protein (TVP) fiberization technology to perfectly replicate the texture and "bleeding" effect of beef. Key Inn...

In the trend of pursuing a healthy and delicious diet, textured soy protein is quietly emerging as a rising star in the food industry. You may have tasted it in vegan meats and snack foods, but you might not be fully aware of its magical transformation process. The extraction and processing of textured soy protein can be regarded as a delicate "magic trick". First of all, high-quality soybeans are carefully selected and undergo pretreatment processes such as cleaning and peeling to remove impurities and bean skins. Subsequently, an advanced leaching process is adopted, using a specific solvent to extract the oil from the soybeans, resulting in soybean meal. Then, the soybean meal is ground and made into a slurry, and the pH value is adjusted. After that, it is extruded and formed under high temperature and high pressure. Through this series of complex processes, the originally ordinary soybean raw materials are splendidly transformed into textured protein with a unique struct...

The consumption of textured protein in Vietnam is on the rise, mainly influenced by multiple factors such as the progress of medical research, the enhancement of health awareness, and the development of the food industry. With the popularization of the vegetarian culture and the improvement of environmental protection awareness, the market prospect of textured protein is broad.  Medical Research Driving Specific Consumption In terms of medical research, there have been studies targeting Vietnamese patients with type 2 diabetes, in which patients were given textured soy protein to consume. The research found that consuming textured soy protein has a positive effect on improving the blood glucose and blood lipid concentrations of patients with type 2 diabetes. This indicates that textured protein has a certain application in the medical and health field in Vietnam, and it may promote the awareness and trial consumption of textured protein among some consumers, especially those who ar...

The textured soy protein ingredient market is predicted to witness more than 7% CAGR from 2023 to 2032. The increasing awareness of the plant-based diets and the associated health benefits, including a lower environmental impact and reduced risk of chronic diseases are influencing the market growth. Consumers are increasingly seeking protein alternatives, with textured soy protein emerging as a versatile and nutritious option. The demand for meat alternatives is skyrocketing as consumers seek ethical and sustainable choices. Companies are launching new products to meet the evolving needs. In January 2023, Japan Keystone introduced the SoyJock Organic Dried Soy Beans Protein Strips, designed in the shape of chicken wings as an alternative for meat protein. Click to enter the details pag

Textured soybean protein is a fibrous protein formed by using low-temperature defatted soybean meal, soybean protein concentrate, etc. as raw materials, through heating, extrusion, puffing and other processes. Its structure and tissue are similar to meat, and it also has a distinct meaty texture when eaten. Soybean textured protein is rich in protein and low in fat. It is often used in the market to simulate alternative meats. For example, some burgers, lunch meat, ham and other foods contain soybean textured protein, which is more suitable for people who want to lose weight. Moreover, soybean textured protein is also used in the production of meat products. Since soybean textured protein has good water absorption and oil retention properties, adding it to meat products can increase the color, aroma and taste of meat products, and can also increase the protein content in meat products. In addition, soybean textured protein also contains certain natural antioxidants, which can play a pr...

  Textured Soy Protein (TVP) is a plant-based protein derived from soybeans used as a meat substitute in vegetarian and vegan diets. It is a nutritious and versatile ingredient that can be used in a variety of food products such as meat substitutes, snacks and bakery products. Global Market Analysis: The global soy textured protein market is expected to grow at a significant rate during the forecast period 2021-2026. Growing consumer demand for plant-based protein coupled with growing awareness about the health benefits of soy protein is driving the growth of the global textured soy protein market. Furthermore, increasing vegetarian population and rising disposable income levels are also contributing to the growth of the market. The global textured soy protein market size is expected to reach USD 3.5 billion by 2026, growing at a CAGR of 8.2% from 2021 to 2026. The Asia-Pacific region is expected to witness the highest growth rate owing to the growing adoption of plant-based protei...

The protein content in soybeans is more than 50%, and soybeans have the highest protein content in commonly used foods. It is more than five times that of rice, more than four times that of flour, more than two times that of beef, 2.4 times that of lean pork, and 2.8 times that of eggs. Soybean is deeply processed to produce various soybean proteins, and one of the important products is soybean textured protein. 1.Processing conditions of soybean textured protein. The quality requirements of soybean textured protein products are: uniform surface color, no hardness, high elasticity, water absorption and oil absorption, and porous spongy shape. Through several years of production practice, we have realized that in order to produce tissue protein that meets the above requirements, there must be strict requirements from raw materials to processing. The main conditions are: a. High-quality soybeans must be selected as raw materials, and the grade of soybeans must at least meet the national ...

  Following a plant-based diet is anything but boring. In fact, if you recently transitioned to plant-based, chances are you're trying more foods (and recipes) than ever before. Knowing what foods to substitute in to create your favorite meals might seem challenging at first. However, once you figure out a few meat alternatives that you genuinely enjoy, making vegan and vegetarian versions of your favorite dishes becomes easy. Choosing a meat substitute that satisfies your nutritional needs and flavor preferences is key to creating a recipe that you love. Instead of filling your plates with a meat substitute overflowing with artificial ingredients and preservatives, we recommend sticking to a more wholesome choice like textured soy protein. If you have ever wondered, “ How is textured vegetable protein made? ” you have come to the right place. Keep scrolling as the Bob's Red Mill food experts walk you through how textured soy protein is made and the many different ways you can ...

  What is textured vegetable protein (TVP) made out of? It ’ s made from soy flour, which is derived from soybeans. TVP was created in the 1960s by a man working in the agriculture industry. Today, it ’ s most often sold as TVP “ crumbles, ” which can be used to make different meat alternatives, like vegan sausages, vegan taco “ meat ” and so on. You ’ ll also find TVP in most packaged meat substitutes sold in grocery stores, including soy sausages, soy burgers and soy chicken strips.   Types/varieties: TVP goes by several other names depending on the country where it ’ s sold, including soy meat, soya chunks/granule/slices or defatted soy flour. All types of textured vegetable proteins are made from dried soy, but there are a bunch of different TVP options sold in stores, which mainly differ in terms of their sizes and shapes. When shopping for TVP, you ’ ll find: • granules • flakes (big and small) • chunks • slices • strips • nuggets   What does TVP taste like? When it...

  As one of the important inventions in the food industry, plant tissue protein is a fibrous plant protein with a texture similar to muscle fibers formed by the production and processing of plant protein by a special process.   Plant tissue proteins are mainly classified according to their structural organization, including thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to different silk type structures and the tensile strength of silk, there are many The combination of plant tissue protein can be used to make ham, meat filling, beef jerky and canned food. Its own advantages are embodied in: giving meat texture to products; replacing meat products and reducing costs, improving their cost-effectiveness; good taste improvement effect; juice outflow inhibition effect; heat shrinkage inhibition effect; oil outflow inhibition effect; fiber formation effect; tissue formation synergistic effects, etc. The food made from i...

Textured vegetable protein is also called textured soy protein, commonly known as vegetable protein or vegetarian meat. It is extracted from defatted soy flour by squeezing and extracting from defatted soy flour, and its by-product is soy oil. Vegetable protein is easy to cook, and its protein content is equivalent to real meat but without fat, which is good for health without losing the sense of deliciousness. Textured Vegetable Protein (TVP) was a mainstay of 1970s and 1980s vegetarian cooking, and it ’ s still commonly available at most natural foods stores. But the stuff has gotten less popular over the years as the quality of vegan meats has improved. TVP was originally developed, not for the sake of pleasing vegans, but as a cheap way to extend hamburger and other ground meat products. But the stuff caught on in the vegetarian community during the 1970s because, seasoned appropriately, it could be made into dishes that were capable of fooling meat eaters. As its name implies, TVP...

In the plant food industry, plant meat products are a rising star. Factors such as health and environmental protection have promoted the vigorous development of the plant meat market. The outbreak of Covid-19 directly catalyzed the rapid development of the vegetable meat industry. KFC and Starbucks have successively launched their own vegetable meat products. It is understood that the basic production process of plant meat is to use soy protein , wheat protein, pea protein, etc. as the main raw materials, through physical processing methods such as extrusion, to produce silky protein similar to real meat fiber, and then rehydrate, chop and mix. Seasoning, molding and other processes are used to make reconstituted meat. Some experts also said: "The purpose of extrusion technology is to imitate the fibrous taste of meat. This process sounds easy, but it is difficult to do and requires a lot of experience. Moreover, in addition to the technology itself, your supply conditions and raw...