hydrolyzed wheat protein is a nutrient that is often added to foods. What is hydrolyzed wheat protein used for? What are the characteristics of hydrolyzed wheat protein?
l What is vital wheat gluten
l What are the characteristics of hydrolyzed wheat protein
l What is hydrolyzed wheat protein used for
What is vital wheat gluten
When the heat dough is kneaded and washed in water, part of its starch granules and bran particles are separated from the dough and become suspended, the other part is dissolved in water, and the remaining part is a lumpy rubber-like substance called gluten. Unlike other proteins, wheat gluten is less sensitive to heat and needs to be heated to about 80°C to gel. This shows that most of the molecules in the gluten are S-S cross-links, that is, the gluten protein is composed of a firm tertiary or quaternary structure. Therefore, if the S-S cross-links of gluten are cut with a reducing agent, its thermal sensitivity is significantly improved.
What are the characteristics of hydrolyzed wheat protein
1. Gliadin has ductility, glutenin has elasticity, and can form a network structure with water, so it has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming characteristics and light mellow or slightly grainy flavor. and other unique physical properties.
2. The gliadin molecule in wheat protein is spherical, with a relatively small molecular weight (25,000-100,000), with extensibility, but small elasticity; glutenin molecules are fibrous, with a relatively large molecular weight (above 100,000), with elasticity , but the extension is small. The combined action of these two makes wheat protein a unique viscoelasticity that other plant proteins do not have.
What is hydrolyzed wheat protein used for
1. Some of the polypeptides generated by incomplete hydrolysis of wheat protein have certain physiological activities, such as inhibiting hypertension and improving immunity.
2. wheat protein has a wide range of uses in food, and can be used as food preservation agent, emulsifier, foaming agent, chewing gum base, used in wine, edible artificial casing, cheese, acidic beverage, edible thin film, protein film Processing of food, baked goods, breakfast cereals, pet food and meat products.
3. Utilizing wheat gluten enhances dough strength, retains gas and controls expansion for consistent bread volume. The water absorption and retention properties of wheat gluten improve product yield, keep bread soft, extend shelf life, enhance natural taste, etc., and can produce a variety of high-quality bread products.
4. To produce dried noodles, add 1% to 2% active gluten, because the dough is well formed, the softness is increased, and the gluten strength is increased, so the production is convenient and the touch is improved. It is used to produce boiled noodles, which can improve the yield of boiled noodles, prevent noodles from being too soft or broken, and delay the extension of noodles.
If you are looking for a good quality and reasonable price of hydrolyzed wheat protein,Xinrui Group can provide you with the best
The application scope of soy protein in meat products is becoming more and more extensive, because of its good nutritional value and functional properties.
Adding soy protein in meat products can not only improve the product yield, but also improve the taste of the product. Soy protein has good gel property and water retention. When heated over 60℃, the viscosity increases rapidly, when heated to 80-90℃, the gel structure will be smooth, so that soy protein entering into the tissue of meat can improve the taste and quality of meat greatly. Soybean protein has both hydrophilic and hydrophobic properties which can easily combine with water and saturated with oil, so it has good emulsifying feature. This processing characteristic is very important in the processing of meat products with high fat content, which can restrain the lost of fat to stabilize the product quality. Although soy protein plays an important role in meat processing, in order to control soy protein in meat products replacing of whole meat and prevent adulteration, many countries have restrictly addition of it to ensure the healthy development in meat process. In view of the fact that there is no effective method for the determination of soy protein in meat products, it is great significant to study the detection method of soy protein in meat products.
2 Advantages of applying soy protein in meat products
Meat is reagarded as the best source of protein, owing to its high nutritional value and good taste in western countries. In order to make full use of animal resources, meat processing enterprises not only use protein-rich lean meat, but also often use fat-rich chicken skins, fat and other low-value materials. For example, Bologna sausages, Frankfurt sausages, salami and other meat products have relatively high content of fat. For example, Frankfurt sausages has about 30% of the intestine fat content and raw pork intestine fat content of up to 50%. High fat additions make meat processing more difficult. For example, in the production of emulsified sausages with high fat content, it is easy to form the phenomenon of oil. In order to control the oiling phenomenon of sausages in the heating process, it is necessary to add emulsifiers or accessories with the function of water-preserving oil. Usually, meat products as a "emulsifier" is the meat protein, but once the amount of lean meat added is relatively small, fat content is large, the entire emulsification system will lose balance, some fat in the heating process will be isolated. This can be addressed by adding non-meat protein, thus soy protein the best option. In meat processing, there are several other important reasons for adding soy protein. Medical health experts believe that low-fat meat products are healthier, fatty meat products are more likely to cause high blood pressure and other related diseases. Low-fat meat products will become the future development trend of meat products. Developing low-fat meat products is not simply a reduction in fat addition, which also requires a comprehensive consideration of the taste of product. As fat plays an important role in juicy, tissue structure and other aspects of meat products, once reducing the amount of fat, the taste of meat products will be affected.Therefore, in the development of meat products, "fat substitute" is necessary, it can reduce the fat content of the product on the one hand, on the other hand it can ensure the taste of the product. By adding soy protein, not only can reduce the calories of the product, but also can preserve the flavor and taste of the product to the greatest extent. Wheat protein, egg white and soy protein are better fat substitutes, while soy protein is more popular because of its good processing properties. Another reason to add soy protein is that it's much cheaper than meat protein. Adding plant protein can greatly reduce the production cost of meat products. In the actual production, because of the high price of meat protein, in order to improve the cost performance of the product, the low price of soy protein is often the first choice of production enterprises. In addition, in economically backward areas, animal protein is very scarce, soy protein and other plant protein is the most important source of protein. Soybean protein is the most widely used plant protein. Its main advantages lie in: First, smaller peculiar smell; Second, the price is low; Thirdly, high nutritive value ( soybean protein is rich in essential amino acids, and its digestibility and absorption rate are high in human body ) Fourth, excellent processability (better hydration, gelation and emulsification); Fifth, the use of meat products can improve product appearance quality and palatability. Soy protein can be divided into soy protein concentrate, soy texture protein, soy protein isolate and so on according to their components. Each protein product has different functional properties, which are applied to different types of meat products according to different functional properties. For example, soy protein isolate and protein concentrate are mainly used in some emulsified sausages. Compared with soy protein concentrate, soy protein isolate is rich in raffinose and stachyose oligosaccharides, which can easily cause bloating. Tissue proteins are often used in meatballs and pies. In addition, soy protein isolate ( SPi) and soy protein concentrate ( SPc) are often used in some injection-type meat products to improve the hardness, slicing and yield of the products. Because soybean whole flour has strong beany smell and rough taste, Ruiqianjia soy protein isolate and protein concentrate are better than soy whole flour in food processing.
3 Requirements and problems of soy protein applying in meat products
Too muchh addition of soy protein can cause allergies in some groups of people, in order to prevent soy protein being used as pure whole meat in meat process, to prevent adulteration and ensure the healthy development of the meat industry, many countries have strictly restricted the addition amount of soy protein. Some countries have strictly restricted the amount of soy protein added to meat products. In the United States, for example, the amount of soy flour and soy concentrate protein in sausages can not exceed 3. 5%, the addition of soy protein isolate should not exceed 2%; Soy flour, soy protein concentrate and soy isolated protein in beef patties and meatballs should not be over 12%. In salami, many countries have strict restrictions on the amount of addition soy protein, Spain requires less than 1%; French food laws require less than 2 per cent.
The U.S. labeling requirements for soy protein in meat products are as follows:
When the soy protein addition is less than 1/13, it needs to be identified in the ingredients list; When the addition is close to 10%, it should not only be identified in the ingredients list, but also be commented next to the product name; When its content is more than 10%, soy protein is not only identified in the ingredients list, but also in the product attribute name.
Many countries have strict requirements for the addition of soy protein and the marking of meat products. But there is no effective way to detect soy protein. Because current testing of proteins is mainly determined by detecting nitrogen content, plant proteins and meat proteins are difficult to distinguish. In order to further regulate the use of soy protein in meat products, a method to detect plant protein content is needed. In the 1880s, many food scientists studied the detection of soy protein content in meat products. The enzyme-linked immunoassay method is recognized as a more authoritative test, but the standard of the soy protein added is required to use this method. In view of this, there is no effective way to carry out a simple and rapid test of soy protein in meat products. In order to regulate the use of soy protein in meat products, it is important to develop an effective test
Soy protein as a high-quality plant protein comparable to animal protein, containing the human body's 8 essential amino acids, with high nutritional value, meanwhile soy protein has excellent water & oil bonding and excellent gel characteristics, as well as cheap price and other advantages to make it widely used in meat processing. However, some enterprises use soy protein to increase water retention and thus cover up adulteration, in order to sub-charge, damage consumer rights and interests, which should be severely cracked down and controlled. At present, there is no effective detection method for soy protein in meat products, so it is urgent to develop a new test method for the rapid, convenient and accurate discrimination of meat adulteration.
Xinrui group – Shandong Kawah Oils Co., Ltd. Factory direct supply soy isolated protein.
www.xinruigroup.cn / firstname.lastname@example.org /+8618963597736.
We pursue an extreme perfection.
It is not only an idea, but also an attitude.
We pay attention to every detail, take cyclic development as the core, and devote ourselves to providing more valuable green agricultural products for global customers.
XINRUI -- China's high-quality wheat protein / soybean protein production base
Professionalism is a spirit.
Adhering to professionalism, we have successfully developed a series of intensive processing products concerning wheat and soybeans whicha dapt to the needs of global customers. With a total asset of RMB 1.7 billion, integrating base planting, scientific and technological R & D, agricultural product processing and import & export trade, the Company is China's first-class integrated supplier of modernized agricultural products.
Concentration is a belief.
We have established an integrated control system regarding product R & D, supply chain management, service support and marketing, and realized the whole industry chain operation including planting, terminal products and after-sales services, with excellent quality.
Our core products, including wheat flour, wheat starch, wheat gluten, alcohol, high protein feed,Non-GMO soybean oil, soy protein isolate and soy dietary fiber, are exported to more than 40 countries and regions.
We have been advocating green agriculturalcircular economy, and have made independent innovations on two circular economic industry chains.
With wheat as the raw material, our 300kt/a intensive processing wheat industry chain successively extracts a series of flour, i.e., special fine steamed bread flour, flour for dumplings, individualized nutrition powder, acid baking powder. Then, wheat gluten, wheat starch A, starch B and pentosan will be extracted and transformed into special-grade and superior alcohol products and feed. With internationally advanced manufacturing technology, we have achieved fully-enclosed clean production, and reached China's advanced level in terms of scale, equipment, technology and product quality.
With Non-GMO soybeans as the raw material, our 180kt/a integrated intensive processing soybean industry chain successively extracts soybean oil, low-temperature food-grade soybean meal, protein isolate, dietary fiber, etc. For manufacturing technology, the single line capacity of core equipment exceeds 12,500t, leading the industry.
After high protein feed is extracted from industrial wastewater, biogas can be extracted by fermentation, and form abiogas power generation supply chain. The produced sludge and production waste will become organic fertilizer processing materials, and be restored into the Company's planting base, thereby, achieving the recycling of exhaust gas, wastewater and waste materials, and forming a fully circular economic industry mode: base planting -- intensive process -- liquid cultivation -- biogas power generation -- water resource reuse -- organic fertilizer processing -- basesoil remediation.
Sticking to innovation, we have achieved dozens of scientific research results, passed ISO9001, ISO22000, HACCP certification, HALAL certification, KOSHER certification, IP Non-GMO certification, as well as BRC Global Standard for Food Safety certification, and have been highly recognized by global customers.
Extreme perfection is an attitude.
We seek whole process quality management, and select the best-quality raw materials. Both raw materials and products must undergo the strictest tests so as to guarantee quality.
With the idea of great services, we have established strategic cooperation with numerous first-class customers. In China, Russia, Eastern Europe, the Middle East, North America, Australia, Southeast Asia, etc., we can provide more valuable products and all-round after-sales services for more and more customers.
Today, we are actively building a chain-based circular economic system, which integrates characteristic wheat, Non-GMO soybean planting, intensive processing of agricultural products and "Internet + marketing" engineering and is characterized by the integration of three industries, focusing on customer demands to create value for them, and striving to be a world-class supplier of wheat and soybean health products, with safety, environmental protection, energy conservation and efficiency.
XINRUI allows you to achieve extreme prosperity and enjoy life!
Our new factory, which will manufacture wheat gluten 70,000tons, wheat starch 120,000 tons is being constructed. The workshop is being built according to GMP standard, will become the largest wheat industry chain in China, even the World. We always pursue excellent products and professional service; very welcome all customers both from China and abroad visiting our Group, to create magnificent future together!
Guanxian Xinrui Group is located in Guanxian Industrial Zone, founded in 2003, covers an area of more than 700 fields, with a total assets of 1.3 billion yuan, more than 1,000 employees. Based on the strategy of comprehensive utilization of resources, energy saving and emission reduction, and environmental protection, the overall industrial layout of the company has been developing for more than ten years, has developed into a scientific and technological research and development, intensive processing of agricultural products, import and export trade as one of the provincial key leading enterprises in agricultural industrialization. The way of zero-emission circular economy development from wheat and soybean primary processing, intensive processing, sewage treatment, reclaimed water reuse to sludge production of organic fertilizer for soil improvement and rehabilitation has been preliminarily realized. The company's brand products sell well around more than 20 provinces and cities, and exported to Southeast Asia, South, the Middle East, Norway, Russia and more than 40 countries and regions, product quality excellence, well received by customers at home and abroad. Has been identified by the Shandong provincial government as "Provincial-level key, leading enterprises in agricultural industrialization in Shandong province”, and the top 10 grain and oil industrial park.
The company at this stage vigorously develops wheat, soybean two major circular economy industrial chains.
The group began to develop 300,000 tons of wheat processing industry in 2007. The industry chain is to give priority to extracting high value-added refined flour from wheat. Vital Wheat gluten and superior starch were extracted from secondary flour with lower added value by downstream workshop, (Vital Wheat Gluten is used in high-gluten flour compounding, vegetarian food processing, and superior starch is used in the processing of Vermicelli, cold powder and other products.) The starch pulp composed of residual secondary starch and Pentosan was used to extract food-grade alcohol and medical alcohol through saccharification and fermentation in the production line of alcohol.
On the basis of summarizing the successful experience of wheat industry chain, the company developed 180,000 tons of soybean deep processing industry chain in 2015. Non-GMO soybean oil and food-grade soybean meal were produced from non-GMO soybean. Soybean meal can be used in food processing industry such as 1,000-page Bean Curd, meatball, ham, chafing dish and so on, it can be used in industries such as ketchup and dietary supplement.
The high concentration organic wastewater from the production of wheat and soybean industry chain was transported to the wastewater treatment plant. The remaining high-concentration organic wastewater is converted into biogas by anaerobic fermentation, and the biogas is purified and desulphurized, and then used in power generation or steam supply industry chain. After anaerobic treatment of wastewater by aerobic treatment and then advanced treatment to achieve the recycling water standard as heat and power co-generation boiler make-up water, industrial chain recycling water. The sludge from sewage treatment was fermented at high temperature after dehydration and processed into organic fertilizer, which was used to improve the soil remediation and improve the yield and quality of crops. The wheat and soybean produced by the base are used as raw materials in the industrial chain, thus realizing the development of closed-cycle economy from wheat and soybean planting, intensive processing, sewage treatment to soil improvement and rehabilitation of the planting base.
The 2021 Company actively adapts to the new situation, develops new forms of business, relies on the national rural revitalization industrial policy, takes the industrial prosperity as the lead, encircles the agricultural circular economy chain to extend the strong chain, raises the file to upgrade, an investment of 220 million yuan will be made to build a new project for intensive processing of highly efficient circular agricultural products. The first phase of the project started construction in February of 21, and the trial operation was realized at the end of December. By means of upgrading and building new production line, the project improves the original gluten production line, three new wheat gluten production lines, two wheat starch production lines, sludge and production waste material conversion of organic fertilizer production lines, the project to low value-added secondary flour as raw materials, to build digital, intelligent chemical plants, reduce labor by 40% and energy consumption by 15% , and realize on-line quality real-time monitoring, standardized production, greatly improve product quality, to meet the differentiated and specific needs of different customers, at the same time into the terminal market, the product directly to the dinner table. By upgrading the advanced treatment process of wastewater to further improve the utilization rate of water resources; by reusing sludge and production waste into organic fertilizer back to the field, raw materials are all eaten and squeezed, leaving no waste, finally achieve the whole industry chain of green closed-loop management.
The company’s main products are Vital Wheat Gluten, wheat starch, food-grade alcohol, non-GMO soybean oil, soy protein isolate, soybean dietary fiber, etc. , among them, Vital Wheat Gluten, soy protein isolate and soybean dietary fiber products are exported to more than 40 countries and regions, and are the key export enterprises in Liaocheng (Guanxian Ruichang Trading Co. , Ltd.) . With the continuous development and growth of the company, the management system has been gradually internationalized, certification through the most stringent food quality and safety system, such as BRC, HACCP, ISO 9000 & 14000, HALAL, KOSHER and so on. In order to open up the market and stable market, we actively participate in various industry exhibitions and seminars at home and abroad, and achieved good results.
The company insists the concept of“Integrity”, “Competition”, “Responsibility” and“Innovation” and the core values, and Shandong Liaocheng University‘s Dongchang College, Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences and other institutions of high-standard learning, and actively recruit external professional engineers, and constantly develop high-tech, distinctive and competitive products. It is implementing projects such as wheat silk protein, soybean protein concentrate, anhydrous ethanol, high-temperature fermentation of sludge organic fertilizer, high-efficiency wastewater reuse, etc. . At the same time, the company continues to upgrade through technology, optimize existing projects, and improve the management level, product quality to obtain continuous recognition and support of customers.
Looking forward to the future, with the continuous care of government departments at all levels, the group’s chairman, General Manager and colleagues in the strong cooperation, the company has always insisted on standardized management, stable development, and seek opportunities in stability, to seek development in reform, to insist on development and management as an important task, to emphasize the quality of economic operation, to make full use of the company's overall advantages, to actively adjust business strategies, and to strengthen the control of business risks, following the development path of scientific and technological innovation and constantly exploring new products, adhering to the policy of independent development and co-existence of industry, university and research, and planning and layout in accordance with industry standards and requirements, to condense the technology target, improve the innovation ability and train the high-quality scientific research personnel, to realize the industrialization of science and technology, to develop more high-tech products to meet the market demand, to produce the generation, to reserve the generation, to develop a new generation of plant protein extraction and application enterprises with sustainable and innovative development, to promote scientific and technological progress in the industry and strive to be a leader in the industry, we are committed to making Xinrui group a leading plant protein production base in China.
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.
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.
Soy dietary fiber is derived from the cell wall material of soybean cotyledon. It is composed of a complex matrix of insoluble fiber, soluble fiber and protein. In many products like ice cream, bread food and drink etc. Soy dietary fiber can increase final products' water-binding ability and formability. Soya dietary fibre is wildly used in Nutritional food, Dietary food, Fast food, Seasoning products, Meat products, Bread and so on.
Application: meat products, quick-frozen products, bakery, tomato sauce, ketchup, heath products, fat-free food, low-fat and low-sugar food and high fiber food.
- Good color and luster, excellent flavor.
- Excellent water-holding and expansibility. To enhance moisture and defer aging when added into the food.
- Excellent property of emulsifying, suspension and thickening.
Packing: 20kgs per plastic-paper bag with separate inner PE liner.
Keep from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.
Best temperature for storage is below 25, keep ventilation and dryness.
Shelf life is 12 months.