International search engine for Technology for Meat and Alternative Proteins Status: Exhibitors of IFFA 2025
Textured soy protein is widely used in plant-based food and animal proteinsupplements to provide better meat- structure, lt owns the characteristics ofhigh protein and low cholesterol, with good water retention&emulsification.
Concentrated soy protein is an emulsifying agent, mainly used in sausages,ham,quick-frozen food ,vegetarian food and other products to increase pro-tein content; it is also used as the raw material in textured plant protein.lt hasgood performance in water and oil binding,even the geling.
Isolated soy protein is widely used in sausages, ham, bacon, tofu, dried tofuand other products as supplements to increase protein content.
As well asused in cold drinks, protein beverages, diet products, and special medicalfoods. lt's also used as protein supplements to improve the protein content. ltis also used in textile fiber, paper tube glue, paperboard glue, and as the rawmaterial of industrial soybean peptides.
In addition, soy protein, with manyfunctional characteristics,such as gelation, water absorption, oil absorption,solubility, foamability, dispersibility, etc.
Soy dietary fiber is widely used in tomato paste, meat products, surimi prod-ucts, puffed food, solid beverages, candy, meal replacement powder andother products (especially in Cat litter).lt owns good water binding ability andperfect stabilization,ect
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