China Foodstuff & Protein Group Co., Ltd

A recent study in “Food Research International” introduces an innovative approach to plant-based foods: a hybrid cheese containing 25% pea protein that closely mimics the flavor and texture of paneer, a traditional Indian cheese. This breakthrough offers a novel solution to the long-standing challenge of creating dairy-free cheeses that match conventional products in taste and mouthfeel.   Unlike most plant-based cheese substitutes that rely entirely on plant ingredients, this research pioneers a "hybrid cheese" model by integrating milk proteins with plant proteins. This cross-disciplinary approach is rare in academic circles and aims to balance flavor preservation with environmental sustainability—reducing the climate and land-use impacts of traditional cheese production by minimizing dairy dependence.   Using paneer—a cheese that maintains structural stability when heated, unlike meltable varieties—as a model, the team designed three protein-blend experiments: 75%...

Soybeans, a common ingredient in daily life, are a "treasure trove of nutrition". Soy protein concentrate, in particular, is a shining pearl within, boasting a unique production process, numerous health - beneficial properties, and playing a crucial role in various products. The production of soy protein concentrate is like a well - choreographed "purification journey". First, high - quality soybeans are selected and cleaned to remove surface impurities, as if "washing away the dust" from the soybeans. Then, they enter the peeling stage and shed their outer layer. After that, they are sent to the extraction workshop. With the help of a special solvent, like a magical spell, the oil in the soybeans is gently separated, leaving behind soybean meal. The soybean meal needs further processing - it is ground and made into a slurry, and then undergoes a small "chemical transformation" by adjusting the pH value. Finally, under the combined action of high...

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...

Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...

Hydrolyzed soy protein liquid (HVP) is a functional product made from soy protein through a hydrolysis process. Its production process is rather complex.  First, high-quality soybeans are selected and undergo a series of pretreatment steps, such as screening and washing, to remove impurities. Then, defatting is carried out, often using physical pressing or organic solvent extraction to obtain soybean meal with a higher protein content. Next, the crucial hydrolysis step comes into play, with three main methods: acid hydrolysis, alkaline hydrolysis, and enzymatic hydrolysis. Although acid and alkaline hydrolysis are relatively simple to operate, they have harsh reaction conditions, are prone to environmental pollution, and can destroy some amino acids, affecting product quality. Enzymatic hydrolysis, with its mild reaction conditions, easy control of hydrolysis degree, and minimal amino acid damage, has become the mainstream method. In enzymatic hydrolysis, appropriate proteases, suc...

The competition in the plant-based food industry is far more than just about taste, texture, or marketing. Price is the core factor that determines whether it can truly break through. Although plant-based meat products have achieved price parity in some markets in recent years, and have even been briefly cheaper than traditional meat, on the whole, consumers still tend to choose animal meat with a lower price. And this price advantage does not only come from breeding efficiency, but is the result of long-term shaping by government subsidies and the market system. Why is the price of meat so low? In supermarkets, consumers may not be aware that the market prices of the beef, pork, and chicken they buy often do not truly reflect the production costs. Arild Skedsmo, a senior analyst at KLP, pointed out that the environmental impact of the meat industry has not really been factored into the price. More importantly, globally, the meat industry is often supported by government subsidies to e...

 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...