March 2026

Pea protein isolate (PPI) is derived from yellow field peas. It is now a leading plant-based protein ingredient. This is driven by strong consumer demand for sustainable, allergen-friendly, and non-GMO alternatives to animal and soy proteins. PPI contains over 80-90% protein and a balanced amino acid profile rich in lysine. Consequently, it is widely used […]

The global plant-based protein market is undergoing a seismic shift. As consumers move beyond simple meat alternatives into functional beverages, clean-label snacks, and high-performance sports nutrition, the demand for pea protein has skyrocketed. For manufacturers, this gold rush presents a fundamental technical crossroad: How should you extract the protein? Traditionally, the industry relied heavily on

Soy Protein Isolate (SPI) is currently the highest-purity and most widely used functional plant protein, with a protein content typically ≥90%. It is extensively applied in meat products, dairy alternatives, nutrition bars, sports foods, and plant-based beverages. However, in industrial production, SPI yield (also called recovery) has long stagnated at 75%–88%, with 10%–25% of protein

With the continuous increase in consumer demand for high-quality food, traditional soybean processing methods are facing new challenges and opportunities. As a major global source of plant-based protein, soybeans are processed into a wide variety of products. These include soy milk, tofu, soybean flour, protein concentrates, and plant-based meat. In deep processing of soybeans, the

Project Background With the increasing demand for high-quality powders in the food industry, a large Russian food raw material supplier aimed to process potato starch into ultrafine powder. This transformation was designed to improve solubility, dispersibility, and mouthfeel in pastries, confectionery, and frozen foods. The client’s core goal was to achieve high-efficiency ultrafine potato starch

Q: What is Soy Protein Isolate (SPI)? A: Soy Protein Isolate (SPI) is a high-purity protein extracted from soybeans, typically containing more than 90% protein. It is an important plant-based protein ingredient widely used in food and beverages, nutritional supplements, meal replacement powders, and meat alternatives. SPI has high nutritional value, excellent emulsification properties, and

1. Texture Challenges in Plant-Based Dairy and the Role of Soy Protein Isolate With the growing popularity of healthy diets and increasing environmental awareness, the plant-based dairy market is experiencing explosive growth. However, compared with traditional animal-based dairy products, plant-based alternatives often suffer from issues such as rough mouthfeel, strong graininess, and unbalanced flavor. These

In the rapidly evolving world of functional beverages, where consumers demand high-protein, plant-based options that deliver both nutrition and an indulgent sensory experience, texture has emerged as a make-or-break factor. Ready-to-drink (RTD) protein shakes, fortified coffees, wellness smoothies, and clear protein waters must not only pack a nutritional punch but also feel luxurious on the