A briefing on the Plant Protein Company's development(2024.06)

Plant Protein Market

• The soybean protein factory invested in by CCSSupply Chain Management Co., Ltd. in Shenqiu, Henan Province,   was officially put into production. The  annual processing capacity of soybeans will reach 1.2 million tons.
• Shuangta Food plans to invest about 300 million yuan in Thailand to set up a company. The business scope is agricultural products, plant protein, starch, etc.
• Simply Good Foods announced that it will acquire the plant-based RTD protein shake brand Only What You Need for $280 million.
• According to ChemAnalyst, the price of soy protein isolate (SPI) on the global market declined in April 2024, mainly due to weaker demand in key sectors such as food and beverage, dairy, and healthcare.
• On May 17th, Kim Reynolds, Iowa's governor, signed a new law into law.The law   requires meat alternative products, such as veggie burgers, to be clearly labeled to ensure that it is clear to consumers that they are not traditional meat.

Plant Protein Products Plan

• Cargill launches soy-wheat complex protein. This protein can produce lighter-colored plant meat.
• IFF launches a new soy protein isolate. The final product is comparable to traditional meat when the soy protein is mixed with sodium alginate and then processed by the extrusion process.
• British plant-based food brand THIS has launched a new product: This isn't Chicken Thighs. This product uses soy and fava bean protein as the main raw materials.
• British food producer MYCO has launched burgers and sausages made from its exclusively developed oyster mushroom protein, "Hooba.".

•  Japanese plant-based meat company NEXT MEATS has launched NEXT  BEEF 1.0, a meat substitute based on soy protein.
• La Vie launches plant-based ham products. The main ingredients include pea protein, soy protein, and turnip juice concentrate.
• Roquette is launching its latest product, NUTRALYS® Fava S900M Fava Bean Isolate, in the European and North American markets. Compared to other broad bean protein products on the market, NUTRALYS® Fava S900M shows a significant improvement in overall flavor, with significantly lower bitterness. NUTRALYS® Fava S900M also has good gelation and viscosity.

The Plant Protein Research Progress

• Researcher in China has found that novel Penicillium alternative proteins can significantly improve plant meat quality. High-moisture plant-based meat was prepared by extruding pea protein isolate (PPI) and P. limosum mycelial protein powder and evaluated for structural and functional properties. The addition of 5% Penicillium proteins improved the viscosity, gelatinization, chewiness, and in vitro protein digestibility of plant-based meat compared to 100% PPI.
• Recently, New Protein Global, a Canadian company, announced the development of a  technology to process soybeans without hexane. The technology not only maintains the natural state of soy protein through a cold-press extraction process but also improves   the efficiency of oil extraction. It also produces soy protein concentrates and isolates with better functionality and a more neutral flavor and odor.