The new generation of veggie burgers aims to replace the beefy original with fake meat or fresher vegetables. To find out how well they do, we ran a blind tasting of six top contenders. By Julia Moskin.
In just two years, food technology has moved consumers from browsing for wan “veggie patties” in the frozen aisle to selecting fresh “plant-based burgers” sold next to the ground beef.
Behind the scenes at the supermarket, giant battles are being waged: Meat producers are suing to have the words “meat” and “burger” restricted to their own products. Makers of meat alternatives like Beyond Meat and Impossible Foods are vying to capture the global fast-food market, as big players like Tyson and Perdue join the fray. Environmental and food scientists are insisting that we eat more plants and less processed food. Many vegetarians and vegans say the goal is to break the habit of eating meat, not feed it with surrogates.
“I would still prefer to eat something that’s not lab-grown,” said Isa Chandra Moskowitz, the chef at the vegan restaurant Modern Love in Omaha, where her own burger is the most popular dish on the menu. “But it’s better for people and for the planet to eat one of those burgers instead of meat every day, if that’s what they are going to do anyway.”
The new refrigerator-case “meat” products already comprise one of the fastest-growing segments of the food industry.
Some are proudly high-tech, assembled from an array of starches, fats, salts, sweeteners and synthetic umami-rich proteins. They are made possible by new technologies that, for example, whip coconut oil and cocoa butter into tiny globules of white fat that give the Beyond Burger the marbled appearance of ground beef.
Others are resolutely simple, based on whole grains and vegetables, and reverse-engineered with ingredients like yeast extract and barley malt to be crustier, browner and juicier than their frozen veggie-burger predecessors. (Some consumers are turning away from those familiar products, not only because of the taste, but because they are most often made with highly processed ingredients.)
But how do all the newcomers perform at the table?
The Times restaurant critic Pete Wells, our cooking columnist Melissa Clark and I lined up both kinds of new vegan burgers for a blind tasting of six national brands. Though many people have already tasted these burgers in restaurants, we wanted to replicate the experience of a home cook. (To that end, Melissa and I roped in our daughters: my 12-year-old vegetarian and her 11-year-old burger aficionado.)
Each burger was seared with a teaspoon of canola oil in a hot skillet, and served in a potato bun. We first tasted them plain, then loaded with our favorites among the classic toppings: ketchup, mustard, mayonnaise, pickles and American cheese. Here are the results, on a rating scale of one to five stars.
1. Impossible Burger
Maker Impossible Foods, Redwood City, Calif.
Slogan “Made From Plants For People Who Love Meat”
Selling points Vegan, gluten-free.
Price $8.99 for a 12-ounce package.
Tasting notes “The most like a beef burger by far,” was my first scribbled note. Everyone liked its crisp edges, and Pete noted its “brawny flavor.” My daughter was convinced it was a real ground beef patty, slipped in to confuse us. The only one of the six contenders that includes genetically modified ingredients, the Impossible Burger contains a compound (soy leghemoglobin) created and manufactured by the company from plant hemoglobins; it quite successfully replicates the “bloody” look and taste of a rare burger. Melissa deemed it “charred in a good way,” but, like most plant-based burgers, it became rather dried out before we finished eating.
Ingredients: Water, soy protein concentrate, coconut oil, sunflower oil, natural flavors, 2 percent or less of: potato protein, methylcellulose, yeast extract, cultured dextrose, food starch-modified, soy leghemoglobin, salt, soy protein isolate, mixed tocopherols (vitamin E), zinc gluconate, thiamine hydrochloride (vitamin B1), sodium ascorbate (vitamin C), niacin, pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), vitamin B12.
2. Beyond Burger
Maker Beyond Meat, El Segundo, Calif.
Slogan “Go Beyond”
Selling points Vegan, gluten-free, soy-free, non-G.M.O.
Price $5.99 for two four-ounce patties.
Tasting notes The Beyond Burger was “juicy with a convincing texture,” per Melissa, who also commended its “roundness, with lots of umami.” Her daughter identified a faint but pleasing smoky flavor, reminiscent of barbecue-flavored potato chips. I liked its texture: crumbly but not dry, as a burger should be. This burger was the most visually similar to one made of ground beef, evenly marbled with white fat (made from coconut oil and cocoa butter) and oozing a bit of red juice, from beets. Over all, Pete said, a “real beefy” experience.
Ingredients: Water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, rice protein, natural flavors, cocoa butter, mung bean protein, methylcellulose, potato starch, apple extract, salt, potassium chloride, vinegar, lemon juice concentrate, sunflower lecithin, pomegranate fruit powder, beet juice extract (for color).
3. Lightlife Burger
Maker Lightlife/Greenleaf Foods, Toronto
Slogan “Food That Shines”
Selling points Vegan, gluten-free, soy-free, non-G.M.O.
Price $5.99 for two four-ounce patties.
Tasting notes “Warm and spicy” with a “crisp exterior” according to Melissa, the Lightlife burger is a new offering from a company that has been making burgers and other meat substitutes from tempeh (a fermented soy product with a sturdier texture than tofu) for decades. That’s probably why it nailed the “firm and chewy texture” that I found a little bready, but “not worse than most fast-food burgers.” “Pretty good when loaded up” was Pete’s final verdict.
Ingredients: Water, pea protein, expeller-pressed canola oil, modified cornstarch, modified cellulose, yeast extract, virgin coconut oil, sea salt, natural flavor, beet powder (for color), ascorbic acid (to promote color retention), onion extract, onion powder, garlic powder.
4. Uncut Burger
Maker Before the Butcher, San Diego
Slogan “Meaty but Meatless”
Selling points Vegan, gluten-free, non-G.M.O.
Price $5.49 for two four-ounce patties, available later this year.
Tasting notes The Uncut Burger, so named by the manufacturer to imply the opposite of a cut of meat, actually rated among the meatiest of the bunch. I was impressed by its slightly chunky texture, “like good coarse-ground beef,” but Melissa felt it made the burger fall apart “like wet cardboard.” The taste seemed “bacony” to Pete, perhaps because of the “grill flavor” and “smoke flavor” listed in the formula. (To food manufacturers, they are not quite the same thing: one is intended to taste of charring, the other of wood smoke.)
Ingredients: Water, soy protein concentrate, expeller-pressed canola oil, refined coconut oil, isolated soy protein, methylcellulose, yeast extract (yeast extract, salt, natural flavor), caramel color, natural flavor (yeast extract, maltodextrin, salt, natural flavors, medium chain triglycerides, acetic acid, grill flavor [from sunflower oil], smoke flavor), beet juice powder (maltodextrin, beet juice extract, citric acid), natural red color (glycerin, beet juice, annatto), citric acid.
Maker Field Roast, Seattle
Slogan “Plant-Based Artisanal Meats”
Selling points Vegan, soy-free, non-G.M.O.
Price About $6 for four 3.25-ounce patties.
Tasting notes Not much like meat, but still “much better than the classic” frozen vegetarian patties, to my mind, and the consensus choice for a good vegetable burger (rather than a meat replica). Tasters liked its “vegetal” notes, a reflection of the onions, celery and three different forms of mushroom — fresh, dried and powdered — on the ingredients list. There was some crispness to like in the crust, according to Pete, but the bready interior (it contains gluten) was not popular. “Maybe this burger would do better without a bun?” he asked.
Ingredients: Vital wheat gluten, filtered water, organic expeller-pressed palm fruit oil, barley, garlic, expeller-pressed safflower oil, onions, tomato paste, celery, carrots, naturally flavored yeast extract, onion powder, mushrooms, barley malt, sea salt, spices, carrageenan (Irish moss sea vegetable extract), celery seed, balsamic vinegar, black pepper, shiitake mushrooms, porcini mushroom powder, yellow pea flour.
6. Sweet Earth Fresh Veggie Burger
Maker Sweet Earth Foods, Moss Landing, Calif.
Slogan “Exotic by Nature, Conscious by Choice”
Selling points Vegan, soy-free, non-G.M.O.
Price About $4.25 for two four-ounce patties.
Tasting notes This burger is sold only in flavors; I chose Mediterranean as the most neutral. Tasters liked the familiar profile of what Melissa declared “the burger for people who love falafel,” made mostly from chickpeas and bulked out with mushrooms and gluten. (Called “vital wheat gluten” on ingredient lists, it is a concentrated formulation of wheat gluten, commonly added to bread to make it lighter and chewier, and the main ingredient in seitan.) The burger wasn’t meaty, but had “nutty, toasted grain” notes that I liked from brown rice, and whiffs of spices like cumin and ginger. This burger is a longtime market leader, and Sweet Earth was recently acquired by Nestlé USA on the strength of it; the company is now introducing a new plant-meat contender called the Awesome Burger.
Ingredients: Garbanzo beans, mushroom, vital wheat gluten, green peas, kale, water, bulgur wheat, barley, bell peppers, carrot, quinoa, extra-virgin olive oil, red onion, celery, flax seed, cilantro, garlic, nutritional yeast, granulated garlic, sea salt, ginger, granulated onion, lime juice concentrate, cumin, canola oil, oregano.
2020 seems to be the year of plant-based eruptions.
In January, more than 300,000 people supported the UK's "Vegetarian 2020" campaign. Many fast food restaurants and supermarkets in the UK have expanded their offerings into a popular plant-based movement. Innova Market Insights also listed "plant-based revolution" as the second trend in 2020; At the same time, Nelson's report shows that on top of last year's sales of plant-based foods of more than US$3.3billion, which is expected to exceed US$5billion by 2020.
The plant base is mainly supported by various plant proteins. What is the situation of vegetable protein market across the world? What are the driving forces behind plant protein development? What are the future application trends of plant protein in 2020? Please follow me to find out.
1. Global market for plant protein
According to Markets and Markets, the global plant protein Markets is expected to be worth US$18.5 billion in 2019, It is expected to grow at a CAgr of 14.0% starting in 2019 and reach US$40.6 billion by 2025. Plant-based protein products are derived from plants such as soybeans, wheat and peas. Plant protein applications include protein drinks, dairy substitutes, meat substitutes, protein bars, nutritional supplements, processed meat, poultry and seafood, baking, food and sports nutrition products. Plant protein applications can enhance the nutritional and functional properties of the product, such as texture, emulsifying properties, solubility, stability and adhesion etc.
The application of plant protein in new food and beverage products has also been increasing in the world. According to Innova's Global New Product Database, which tracks plant protein claims of new food and beverage products worldwide, between 2014 and 2018, the proportion of them continued growing, with the exception of North America, the Middle East and Africa. Despite the decline in North America, the share of new product releases in North America remains one of the world's leading, accounting for 15.4% of total new product releases in 2018. Plant protein claims in Asia were the most significant increase, accounting for 13.4% of all new releases in 2018, an increase of 2.4% from 2014.
2. Market Driving Force of Plant Protein
1）Increased number of new releases
In food and beverage industry, more and more new products will use plant protein as the main highlight of the product. According to innova Market Insights, new food and beverage releases with plant protein claims were tracked globally at a CAgr of + 9 % between 2014 and 2018.
2）Change of consumer eating habits, advocating " clean " diet
Consumers pay more attention to food sources, and plants are what they consider " clean " sources. The trend toward a " clean diet " is largely driven by millennials who prefer healthy, ethical, natural, less processed foods.
On the other hand, consumers' eating habits are gradually changing, they are reducing meats and more prone to vegetation protein. In the uk, the " vegetarian 2020 " campaign was supported by over 300,000 people and many fast-food restaurants and supermarkets in the UK have expanded their offerings to take part in a popular plant-based movement.
3）Large enterprises invest in vegetable protein market
Shandong Kawah Oils
Wonderful Industrial Group
Xinrui Group – Shandong Kawah Oils invetsted USD 45,000,000 in 2016 to establish 4 soy protein isolate production lines with the output of 6000 tons annually based on the 12- year-old soybean oil extracting factory.
China had the largest capacity to process as much as 79 percent of global soy protein isolate, the total capacity is 500000 t/y and the actual producing amount in total is 350000t in 2019.
ADM (US) and DuPont (US) are the two giants in the global market. These companies have made expansion and investment the main strategy for expanding their market in plant protein. In January 2019, ADM expanded its presence in Brazil with the construction of a new soy protein production base in Campo Grande, South Mato Grosso State, Brazil, valued at USD 250,000,000. The company will produce a range of functional protein concentrates and isolates for ADM's current product line.
3. Application Trend of Plant Protein
1）Soy protein is expected to dominate the market in the next 5 years, with the emerging of pea and oat protein as the new trend.
Soy protein is widely used in the food and beverage industry due to the demand for high protein diet and the increasing popularity of soy protein. In a survey of plant protein sources by Aritzon in 1919, soy protein topped the list at US $3.12 billion. According to Innova data, soy protein was the leading ingredient in food and beverage new products announced by plant protein between 2014 and 2018, with 9% of related new products adopted. Soy protein helps lower cholesterol levels, improves metabolism, bone density, and can also reduce the risk of cancer. Soy protein isolate can be used in nutrition bars, meat substitutes, baking products, sports nutrition products and beverages, etc.
Apart from soy, pea protein consumption has increased rapidly in recent years. Global pea protein consumption has doubled from 2015, according to data from food company technical adviser enk Hoogenkamp, to 275000 tons, by 2020. Its consumption will grow 30% to 580000 tons by 2025.
Oat protein is also a kind of great potential plant protein. Oat contents 19% of protein, oat protein is rich in amino acids and essential amino acids, is a high-quality nutritional protein. Oat milk is a newly developed non-dairy vegetable milk. There are many functional similarities between oat milk and milk. Both are creamy and have a smooth texture and consistency. According to Mintel data, the European market in April 2017 to March 2018 listed new products, oat-based drinks and yogurt accounted for 14.8 percent, compared with 9.8 percent a year earlier.
2）Protein ssolate expected to dominate plant protein market in the next 5 years
Protein Isolate contains high Protein content and digestibility. Protein isolates are widely used in protein- and nutrition-related applications such as sports nutrition, protein drinks, and nutritional supplements. In recent years, because of its different functional characteristics, it has been widly used in a variety of beverages and dairy products to cater for athletes, body builders, vegetarians.
3) Sports nutrition, snacks are the application trend
Sports nutrition products and snacks are the trend for future applications. According to Innova Market Insights, the Global New Product Database tracks the launch of a new food and beverage product with plant protein claims, The growth of sports nutrition category is the most obvious, with an average annual compound growth rate of 32% from 2014 to 2018, followed by snack, with an average annual cgr of 14%.
Protein nutrition bar originally belongs to sports nutrition, with the upgrading of consumer awareness, it gradually moved closer to the category of snacks. Today, protein bars are not just for athletes, but also for the average consumer looking for a nutrient bar for breakfast or a daily snack.
The Application of Plant Protein in Protein Nutrition Bar in Recent Years：
BEKIND Nuts bar
PhD Nutrition Bar
64g (per piece) contains 23g vege protein.
Probar Energy Bar
Each Probar contains 1 billion 10 active probiotics and 10g of vege protein.
Dang Nutrition Bar
Each bar has 9-10g of vegetable protein, gluten free.
Blake’s Protein Bar
2020 seems to be the year of plant-based eruptions and the Nutrition Bar is the most popular in snack. Mars launched the BEKIND nut bar, aiming at post-exercise energy supplement and meal replacement scene in Dec., 2019, also trends to Chinese New Year snack gift pack. Can plant protein follow the trend and stack up in nutrition bars? We'll see.
1. Plant-based Protein Market by Type (Isolates, Concentrates, Protein Flour), Application (Protein Beverages, Dairy Alternatives, Meat Alternatives, Protein Bars, Processed Meat, Poultry & Seafood, Bakery Product), Source, and Region - Global Forecast to 2025，Markets and Markets
2. Creation of Plant Protein, Innova Market Insights
3. PLANT-BASED PROTEIN MARKET GLOBAL OUTLOOK & FORECAST 2020−2025，Arizton.
P.1: Xinrui Group – Plantation Base – N-GMO Soybean Plants
Soybeans were cultivated in Asia about 3,000 years ago. Soy was first introduced to Europe in the early 18th century and to British colonies in North America in 1765, where it was first grown for hay. Benjamin Franklin wrote a letter in 1770 mentioning bringing soybeans home from England. Soybeans did not become an important crop outside of Asia until about 1910. Soy was introduced to Africa from China in the late 19th Century and is now widespread across the continent.
In America soy was considered an industrial product only and not used as a food prior to the 1920’s. Traditional non-fermented food uses of soybeans include soy milk and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. Originally, soy protein concentrates and isolates were used by the meat industry to bind fat and water in meat applications and to increase protein content in lower grade sausages. They were crudely refined and if added at above 5% amounts, they imparted a “beany” flavor to the finished product. As technology advanced soy products were refined further and exhibit a neutral flavor today.
In the past the soybean industry begged for acceptance but today soybean products can be found in every supermarket. Differently flavored soy milk and roasted soybeans lie next to almonds, walnuts and peanuts. Today soy proteins are considered not just a filler material, but a “good food” and are used by athletes in diet and muscle building drinks or as refreshing fruit smoothies.
P.2: Xinrui Group –N-GMO Soybeans
Soybeans are considered to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason soy is a good source of protein amongst many others for vegetarians and vegans or for people who want to reduce the amount of meat they eat. They can replace meat with soy protein products without requiring major adjustments elsewhere in the diet. From the soybean many other products are obtained such as: soy flour, textured vegetable protein, soy oil, soy protein concentrate, soy protein isolate, soy yoghurt, soy milk and animal feed for farm raised fish, poultry and cattle.
The dramatic increase in interest in soy products is largely credited to the 1995 ruling of the Food and Drug Administration allowing health claims for foods containing 6.25 g of protein per serving. The FDA approved soy as an official cholesterol-lowering food along with other heart and health benefits. The FDA granted the following health claim for soy: “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”
Soy flour is made by milling soybeans. Depending on the amount of oil extracted the flour can be full-fat or de-fatted. It can be made as fine powder or more coarse soy grits. Protein content of different soy flours:
Full-fat soy flour - 35%.
Low-fat soy flour - 45%.
Defatted soy flour - 47%.
Soybeans contain all three of the nutrients required for good nutrition: complete protein, carbohydrate and fat as well as vitamins and minerals including calcium, folic acid and iron. The composition of soy protein is nearly equivalent in quality to meat, milk and egg protein. Soybean oil is 61% polyunsaturated fat and 24% monounsaturated fat which is comparable to the total unsaturated fat content of other vegetable oils. Soybean oil contains no cholesterol.
Commercially processed meats contain soy protein today throughout the world. Soy proteins are used in hot dogs, other sausages, whole muscle foods, salamis, pepperoni pizza toppings, meat patties, vegetarian sausages etc. Hobbyist have also discovered that adding some soy protein allowed them to add more water and improved the texture of the sausage. It eliminated shrivelling and made the sausage plumper.
Soy concentrates and isolates are used in sausages, burgers and other meat products. Soy proteins when mixed with ground meat will form a gel upon heating, entrapping liquid and moisture. They increase firmness and juiciness of the product and reduce cooking loss during frying. In addition they enrich the protein content of many products and make them healthier by reducing the amount of saturated fat and cholesterol that otherwise would be present. Soy protein powders are the most commonly added protein to meat products at around 2-3% as the larger amounts may impart a “beany” flavor to the product. They bind water extremely well and cover fat particles with fine emulsion. This prevents fats from lumping together. The sausage will be juicier, plumper and have less shrivelling.
Soy protein concentrate (about 60% protein), is a natural product that contains around 60% protein and retains most of the soybean’s dietary fiber. SPC can bind 4 parts of water. However, soy concentrates do not form the real gel as they contain some of the insoluble fiber that prevents gel formation; they only form a paste. This does not create a problem as the sausage batter will never be emulsified to the extent that the yoghurt or smoothie drinks are. Before processing, soy protein concentrate is re-hydrated at a ratio of 1:3.
Soy protein isolate, is a natural product that contains at least 90% protein and no other ingredients. It is made from de-fatted soy meal by removing most of the fats and carbohydrates. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. As soy protein isolate is more refined, it costs slightly more than soy protein concentrate. Soy protein isolate can bind 5 parts of water. Soy isolates are excellent emulsifiers of fat and their ability to produce the real gel contributes to the increased firmness of the product. Isolates are added to add juiciness, cohesiveness, and viscosity to a variety of meat, seafood, and poultry products.
P.3: Xinrui Group –Ruiqianjia Brand ISP – Good gel and emulsification.
For making quality sausages the recommended mixing ratio is 1 part of soy protein isolate to 3.3 parts of water. SPI is chosen for delicate products that require superior flavor such as yoghurt, cheese, whole muscle foods and healthy drinks. Isolated Soy protein manufactured by Xinrui Group - Shandong Kawah Oils and exported by Guanxian Ruichang Trading usually contains 90% of protein.
P.4: N-GMO –SPI Made by Xinrui Group - Shandong Kawah Oils
Soy protein isolate is a kind of plant protein with the highest content of protein -90%. It is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence.
Soy protein isolate, also known as isolated soy protein is used in the food industry for nutritional ( increasing protein content), sensorial ( better mouthfeel, bland flavour) and functional reasons( for applications requiring emulsification, water and fat absorption and adhesive properties).
Soy protein is used in following food products:
Meat processing, frozen products,poultry and fish products
Soups,sauces and prepared foods
Meal replacements,breakfast cereals
Energy and protein bars
Weight loss ready-to-drink beverages
Flow Chart of Isolated Soy Protein
Soymeal---Extraction---Centrifugation---Acidification---Centrifugation---Neutralization---Sterilization---Descent---Spray Drying---Screening---Packing---Metal Detecting---Deliver to the Warehouse.
Applications of Soy Fiber
Characters of Soy Dietary Fiber:
-High water binding ability as 1:8 at least;
-Ability of keeping (supporting) effects of emulsifier;
-Insolubility in water and oil;
-To form gel together with soy protein.
Advantages to Use Soy Dietary Fiber
Thanks to the high water-binding ability, it increases the yield of meat production greatly, for the purpose to reduce the production cost. And the thermal stability of edible fiber under high temperature sterilization also makes it used widely in the production of many kinds of canned food. Besides this, it cleans gall bladder, prevents forming stones and helps to reduce the cholesterol in human blood.
Soy Dietary Fiber is recommended in the following kinds of products:
-Cooked Sausages, Cooked Hams; Half-smoked, boiled-smoked sausages;
-Chopped semi-prepared meat;
-Canned food, like Luncheon Meat, Canned Tuna;
-Tomato Mix, Tomato Paste, Tomato Sauce, and other Sauces recommended.
Flow Chart of Soy Fiber
Defatted Soya Flake---Protein Extracting---Centrifugating---Double Centifugating---PH Adjusting---Neutralizing---Washing---Squeezing---Crumbling---HeatTreating---Drying---Screening---Packing---Terminal Metal Detecting---Deliver to the Warehouse.
Soya Beans And Milk
Soy protein is a type of protein which comes from soybean plants.
It comes in 3 different forms – soy flour, concentrates, and soy protein isolates.
The isolates are commonly used in protein powders and health supplements due to their muscle-building qualities.
Soy protein contains essential amino acids which cannot be produced naturally by the body. For this reason, many people on a restricted diet, like vegetarians, consume soy protein supplements for nutritional benefits.
Due to its high volume of amino acids, soy protein is considered to be a “complete protein” by nutritionists, containing similar benefits to the protein found in legume pulses.
It is also one of the cheapest supplemental sources of protein and can be found in foods such as tofu and soy milk.
Soy protein isolate is often used in protein shakes as an alternative to whey, which some people can be sensitive to or avoid consuming for dietary reasons.
What are the types of Soy Protein?
There are two main different types of soy protein – soy protein isolate （Ruiqianjia brand） and soy protein concentrate. Both of these products come from soybean meal, which is then dehulled and defatted before being processed into different parts.
The isolate is a powdered protein supplement which is common in soy protein shakes and supplements. Isolate is 90-95% protein and contains almost no fat or carbohydrates.
Soy protein concentrate, on the other hand, is manufactured by taking the dehulled/defatted soybean meal and removing some of the carbohydrates from it. It is often used in baking, cereals, and as an ingredient for various food products.The concentrate is very easy to digest and contains a lot of fiber, so it is often recommended for children, elderly people, and pregnant women who need to keep a close eye on their health.
Soy Protein Benefits
According to the Food & Drug Administration in the US, soy protein can be used as a good substitute for animal products in a plant-based diet.
2.Fights Heart Problems
Soy reduces LDL cholesterol levels in your body, which is instrumental in fighting heart disease problems.
3.Great for Bone Health
Soy contains phytoestrogen, which makes it easier to absorb calcium. As a result, many soy protein supplements come fortified with calcium, helping to increase your calcium intake. This helps to prevent a loss in bone mass and fights against osteoporosis, a condition where your bones deteriorate as you get older.
4. Increases Energy
Undergoing some intense exercise? Doing some mad workouts at the gym? Soy contains amino acids which can be used by the body and converted into energy. This way, soy protein not only helps you with muscle-building – it also keeps your energy up when you’re working hard to acquire that lean muscle mass!
5. Helps to Prevent Cancer
Soy contains genistein-phytochemicals that have been found to lower risks of prostate cancer and breast cancer, making it attractive to both male and female health nuts alike. The genistein found in soy protein can actually stop tumor cells from growing altogether, halting cancer in its tracks before it can develop and get worse.
Xinrui Group – Shandong Kawah Oils: factory direct export good quality isolated soy protein.
Xinrui Group is a leading soy protein and Wheat protein production base in China. The company will participate in the 25th China International Food Additives and Ingredients Exhibition from August 16 to 18, 2022 in Guangzhou, Guangdong Province. At the exhibition, Xinrui Group will showcase its latest wheat gluten, soy dietary fiber and soy protein isolate products and technologies.
Exhibition pictures over the years
With the strong support of colleagues in the food additives and ingredients industry, FIC has become a world-renowned, Asia's largest, most international and most cohesive food additives and ingredients industry brand exhibition after more than 20 years of cultivation and development. , much favored by colleagues in the industry at home and abroad.
This Exhibition is an important event that will take place in Guangzhou from August 16 to 18, 2022. Xinrui Group will participate in this exhibition and show our latest wheat gluten, Wheat protein, soy dietary fiber and soy protein isolate products and technologies.
Xinrui Group is China's high-quality wheat protein & soy protein production base. With 17 years of agricultural products extraction and sales experiences, we are an integration of multiple and diversified group companies. Its products include vital wheat gluten, wheat starch, soy dietary fiber, soy protein isolate, edible ethanol and so on.
Xinrui Group will exhibit its wide range of wheat protein & soy protein products. These products include include vital wheat gluten, wheat starch, soy dietary fiber, soy protein isolate, edible ethanol and so on. They are used in various foods such as beverage, meat processing, Cooking, Emulsifier, Food Additive, bakery and meat products.
Visitors to the exhibition will have the opportunity to find information about our products and learn about their application in food production. They will also be able to ask questions about our products and services.
Xinrui Group has participated in the China International Food Additives and Ingredients Exhibition for many years now. The exhibition is a great opportunity to network with industry leaders and to showcase our latest products to food additives and ingredients manufacturers.
This year's exhibition will be held from August 16 to 18, 2022 in Area A of the China Import and Export Fair Complex in Guangzhou. We look forward to seeing you there!
Isolated soy protein is a complete, high-quality, plant-based protein.It is a great solution for meat replacement without compromising quality, nutrition and functionality. Also it is cholesteral-free, low in saturated fat and carbohydrates, which makes it very attractive to health- conscious cousumers. Soy protein now are widely used in meat products such as hot dog, sausages, ham and fish products.
Application: high-temperature meat products, such as hot dog, sausages, ham, meat balls, meat paddies, fish balls, etc.
- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food, hold water of food, reduce shrinkage and prolong its freshness period.
- Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and sliceability of products.
- Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from separating, stabilize the emulsion. This can increase the yields of products, reduce costs, and make the preserving capability of water and oil 1:5:5(1 unit of protein can absorb 5 unit of water and 5 unit of oil or fat).
- Good liquidity, high viscosity etc.
Packing: 20kg/bag, Paper-plastic bag with lining
- prevent goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.
- best temperature for storage is below 25Celsius, keep ventilation and dryness.
- shelf life is 12 months.
With the development of economy and people's attention to health, food rich in Soybean protein isolate content is more and more popular. Why can SPI be accepted by people? What are the advantages of soy protein isolate?
l What are the advantages of soy protein isolate?
l What is the application of Soybean protein isolate?
l Specific application of soybean protein isolate isolate in food
1. Soybean is a magical species. Although it looks simple, it is rich in nutrients. Its protein content is as high as 38%. It has a complete range of amino acids and contains various amino acids necessary for the human body. It is a complete vegetable protein. In terms of nutritional value, it is equivalent to animal protein. Because of these advantages, people all over the world love soy protein isolate products. soy protein isolate has the properties of significantly lowering blood cholesterol. The US FDA has confirmed that long-term consumption of soy protein isolate can reduce the incidence of coronary heart disease, and this is only one aspect.
2. In addition to protein being an important nutrient in food, its functional properties also play a very important and decisive role in the quality of some foods. As a food additive, soy protein isolate can not only supplement the essential amino acids needed by the human body, but also have good functional properties, such as foaming, emulsifying and gelling properties. Elasticity, oil retention and water retention, improve the storage performance of food.
SPI is soybean protein isolate with a protein content of more than 90%. SPI contains a large amount of elements such as C, H, O, N, S, P, and a small amount of trace elements such as Zn, Mg, Fe, and Cu. It is rich in amino acids, including a large amount of glycine, aspartic acid, glutamic acid, lysine and tryptophan, etc., which can provide a variety of amino acids needed by the human body, and is used in meat products, film products, and flour products industries.
SPI can not only be added to meat products as a non-functional additive to replace part of meat products, but also can be used as a functional additive to improve the quality of products, that is, to improve the nutritional content of meat products. Using the water retention and gel properties of soybean protein isolate isolate can improve product texture, improve tissue properties (cut surface, tenderness, taste) and surface morphology, reduce syneresis, and stabilize product yield. The addition of SPI to pasta products can increase the nutritional content of pasta products, improve the elasticity, water absorption and toughness of pasta products, prolong the shelf life of pasta products, and reduce cargo loss. When SPI is used in the production of bread, it can increase the volume of the bread, improve the color of the skin, and have obvious effects on the sensory quality and nutritional value of the bread. The effect is obvious. soybean protein isolate hydrolyzate uses SPI as raw material, and the obtained soybean polypeptide mixture with molecular weight between 180-1000u after hydrolysis has good solubility, reduced beany smell, low allergenicity, more favorable for digestion, and has a selective To promote the proliferation of microorganisms, soybean peptides are added to milk powder because of their promotion of digestion and absorption, low allergenicity, and promotion of the proliferation of probiotics.
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