© FENGTAI BEIJING

Protein

China’s First New Protein Food Technology Innovation Base Is Established in Beijing

On January 11, a seminar on technological innovation and the development of new protein foods was held in Fengtai, Beijing, as part of the region’s innovation initiatives. The event was themed “Smart Manufacturing for a Shared Future” and organized by the People’s Government of Fengtai District and Beijing Shounong Food Group Co., Ltd. (Shounong Food Group). During the seminar, the China Meat Food Research Center’s New Protein Food Technology Innovation Hub was officially launched, marking the establishment of China’s first dedicated new protein technology innovation center in Fengtai. According to a report, with an investment of over $11 million, this cutting-edge facility in Beijing’s Fengtai District serves as a cornerstone of the new Beijing International Science and Technology Innovation Center. At the launch event, organizers …

more

Angel Yeast

© Angel Yeast

Manufacturing & Technology

New Angel Yeast Facility to Produce 11,000 Tons of Sustainable Proteins Per Year

Chinese manufacturer Angel Yeast has completed the construction of a new industrial yeast protein production facility as part of a project at Baiyang Yichang. The plant will be able to produce 11,000 tons of high-quality yeast protein per year, significantly boosting production efficiency. It will begin operations later in 2025. Angel Yeast has developed a method to extract sustainable proteins from yeast within hours, reportedly producing just 5% of the emissions associated with animal protein. The company’s AngeoPro protein is said to have significantly broadened the applications of yeast protein; it can be used in protein bars, high-protein cereals, chips, cookies, meat alternatives, and more. “AngeoPro has redefined ‘future protein’, boasting 80% higher protein content and a 96% protein utilization rate that surpasses nearly all …

more

Dr Sun, Product Manager of Angel Yeast Europe

Dr Sun, Product Manager © Angel Yeast Europe

Interviews

Angel Yeast: “Innovation in Formulation and Functional Ingredients is Pivotal for Plant-Based Foods”

Angel Yeast a leader in the production of yeast and yeast-related products, specializes in a wide range of applications across various industries. Founded in 1986, Angel Yeast has grown to become one of the largest yeast producers worldwide, with a strong presence in both domestic and international markets. The company is particularly known for its high-quality baker’s yeast, which is used in bread and other bakery products, as well as its fermentation products, such as yeast extract and other flavor-enhancing ingredients. In addition to its core products, Angel Yeast also offers solutions for the plant-based food industry, with yeast-based ingredients being utilized in the production of vegan and plant-based meat alternatives, providing key functional properties such as texture, flavor, and nutritional enhancement. We were pleased …

more

Songxianxian

© Songxianxian

Company News

China’s Songxianxian Achieves Sales of Over $68M With Stealthily Plant-Based Condiments

Chinese company Songxianxian has seen huge success with its plant-based condiments, reaching annual sales of almost $68.5 million in 2023. But the brand’s remarkable growth may be attributable to a surprising strategy — not marketing its products as plant-based. Songxianxian was founded by serial entrepreneur Zihan Yi, who had previously launched a plant-based restaurant and food brand. Both ventures ultimately struggled to grow, largely due to the relatively small size of China’s plant-based market. However, one product from the plant-based brand stood out — an alternative to chicken essence, an important ingredient in Chinese cuisine. The umami powder took seven years of R&D to develop and is made from mushrooms, vegetables, and fruit powders, with no MSG or other additives. Upscale condiment brand The powder …

more

Protoga Biotech, a Chinese company pioneering microalgae fermentation, announces the launch of a microalgae milk product that is said to be rich in protein and lutein, lactose, and cholesterol-free while meeting consumers' expectations for taste.

Image courtesy of Protoga Biotech

Algae, Microalgae & Seaweed

China’s Protoga Biotech Unveils “World’s First” Commercial Microalgae Milk

Protoga Biotech, a Chinese company pioneering microalgae fermentation, announces the launch of a microalgae milk product that is said to be rich in protein and lutein, while at the same time lactose and cholesterol-free and able to match consumer expectations for taste. The product, claimed to be the world’s first commercially available microalgae plant milk, is expected to launch this December. The company’s founder, Dr. Yibo Xiao, told vegconomist, our sister platform, that it had completed the pilot-scale phase and is gearing up for industrial production within the next two months. “Microalgae milk is a plant-based dairy product made primarily from microalgae. Microalgae, as an ancient and diverse biological resource, are rich in high-quality proteins, unsaturated fatty acids, various carotenoids, and other metabolites,” he explains. …

more

Angel Yeast

© Angel Yeast

Ingredients

Angel Yeast Unveils Yeast Protein Solution to Enhance Plant Milk Nutrition and Flavor Experience

Angel Yeast has introduced a groundbreaking yeast protein solution aimed at enhancing the nutritional value, flavor, and texture of plant-based milk products in the rapidly growing alternative dairy market. The yeast protein AngeoPro, is derived from brewer’s yeast through enzymatic hydrolysis and extraction, resulting in a microbial protein with over 80% protein content. This innovation addresses key challenges in the plant-based milk sector, including nutritional deficiencies and sensory issues that have long plagued the industry. “For years, consumers have been seeking plant-based milk alternatives that match the nutritional profile and sensory experience of dairy milk,” said R&D engineer of Angel Yeast. “We are thrilled to offer AngeoPro, which not only enhances the nutritional value of plant-based milk but also significantly improves its taste and texture, …

more

BeanStalk Foods, a new plant-based meat brand inspired by Beyond Meat, Moving Mountains, and Heura, is entering the European market with a wide range of plant-based meat products.

Image courtesy of BeanStalk Foods

Products & Launches

New Plant-Based Meat Brand ‘BeanStalk’ Enters European Market with Diverse Range from Burgers to Pastrami

BeanStalk Foods, a new plant-based meat brand inspired by Beyond Meat, Moving Mountains, and Heura, is entering the European market with a wide range of plant-based meat products that the company describes as delicious and high-quality alternatives to animal proteins. Supported by a large international business group with operations in Madrid and Barcelona, a production facility near Shanghai, China, and a sister company in New York to market its products in North America, the company presents itself as a global entity producing and distributing high-quality plant-based meat. After a year of product development and adhering to European regulations, its portfolio includes traditional items like hamburgers and meatballs and less common options such as pastrami, breaded calamari, and pulled meat. It also offers salami and chorizo …

more

The multinational biotechnology Calysta, announces it has shipped the first large batch of its fermented proteins, FeedKynd Pet, designed for pet nutrition to its warehouse in Poland.

© Calysta

Pet Food

Calysta’s Protein for Pet Food, Made with Microbes, Carbon, and Renewable Energy, Arrives in Europe

FeedKind Pet, an air-based protein for pet food claimed to be nutritious and super sustainable, will soon be available to pet food manufacturers across Europe to cater to consumers looking for high-quality, health-supporting, eco-friendly pet food products. The multinational biotechnology company Calysta, its developer and producer, announces it has shipped the first large batch of FeedKind Pet to its warehouse in Poland. The shipments originated from Chongqing, China, produced by Calysseo, a joint venture between Calysta and Adisseo, which is one of the world leaders in animal nutrition with a turnover of €1.72 billion in 2023 and more than 4,200 customers. According to Calysta, Calysseo’s facilities include two of the world’s largest fermenters, each having a 10,000-ton capacity, to ferment the protein at full commercial scale. Herman …

more

CONSUMER by NONGZAO transforms ordinary plastic objects into eco-friendly items by using them as molds for mycelium grown on agricultural waste, such as coffee grounds and rice husks.

© NONGZAO

Fungi, Mushrooms & Mycelium

This Design Studio Shapes Mycelium and Coffee Grounds into Biodegradable Everyday Objects

Chinese design studio NONGZAO has launched a new project called CONSUMER that explores using mycelium and agricultural waste to transform everyday plastic objects into aesthetically unique biodegradable items. Designers Gang Xu, Yatu Tan, Lili Liang, and Zixin He started by using popular and widely available plastic stools, chairs, and lighting fixtures as molds for the mycelium to grow on coffee grounds and rice husks. Coffee grounds are rich in nutrients such as cellulose and lignin, which favor mycelium growth while allowing food waste to be turned into functional objects. Additionally, the process recycles waste and absorbs carbon, reducing atmospheric CO2 levels. Breaking from industrial waste Every mold infused with the biological material transforms into a unique and organic form, shaped by the growth patterns of …

more

ProVeg plant-based eating in China

Image: ProVeg

Studies & Numbers

Promoting Plant-Based Eating in China

Education is pivotal in the adoption of plant-based diets. This is the primary insight from a survey of over 1,000 Chinese consumers commissioned by ProVeg Asia, which revealed that nearly all consumers are willing to consume more plant-based foods once they learn about the benefits. The findings have been incorporated into ProVeg Asia’s latest report, Plant-based eating in China: attitudes and opportunities, which examines the extent to which Chinese people have embraced plant-based food. The report specifically examines Chinese consumers’ willingness to increase their plant-based food consumption after being informed about health and environmental benefits, as evidenced by peer-reviewed studies in international scientific journals. This invaluable guide also ranks the benefits provided by plant-based diets in terms of their perceived significance and identifies motivations and …

more

Plant-Based Brand Zrou expands across Northern China

Image credit: Zrou

Studies & Numbers

Chinese Consumers Are Open to Plant-Based Diets When Aware of Health Benefits

A new study by ProVeg International, “Plant-based eating in China: attitudes and opportunities,” found that nearly all Chinese consumers (98%) are willing to eat more plant-based foods after learning about their health benefits. The Kantar Group’s survey targeted 1,000 people in major cities like Beijing, Shanghai, and Guangzhou. Primarily omnivores and flexitarians, respondents were presented with 15 statements highlighting the advantages of plant-based diets. These benefits spanned health, the environment, animal welfare, food security, and taste. Health concerns drive interest The survey employed an “Agreement/Persuasion Matrix” to categorize the benefit statements. This method allowed researchers to identify which benefits resonated most with consumers and which were most persuasive in driving dietary changes. At the end of the survey, the research identified a strong correlation between awareness …

more

Beyond Leather Materials partners with Veshin

© Beyond Leather Materials/Veshin

Leather Alternatives

Beyond Leather Materials & Veshin Factory Collaborate to ‘Redefine the Material Landscape’ with Upcycled Apple Waste

Beyond Leather Materials, a Danish scale-up producing an alternative to animal leather, has announced a partnership with the sustainably progressive design and manufacturing facility Veshin. Using apple waste from European juice and cider production, Beyond Leather Materials produces an 89% bio-based leather alternative called Leap. Through the new partnership, the two companies will use the material to create products for various markets, including the fashion, home, and furniture sectors. The collaboration will allow brands worldwide to easily source and manufacture products made with Leap. Veshin Factory has been chosen due to its focus on next-gen alternatives to animal-derived materials, along with its commitment to ethical practices and transparency. The facility specializes in luxury bags and accessories made with materials that prioritize the well-being of animals, …

more

Cultivated Fish Burger from Avant

Cultivated fish burger © Avant

Cultivated Seafood

Avant Meats to Expand Cultivated Fish Production Significantly by 2025, Following Successful Pilot Production

China’s first cultivated and seafood startup, Avant Meats, is set to expand its manufacturing capacity from 250 to 2000 L bioreactors at its pilot plant in Singapore by 2025, CEO and co-founder Carrie Chan said in an interview with the South China Morning Post. Chan, who expressed confidence in Avant Meats’ end-to-end platform for cultivated fish products, said the company aims to raise new capital for its ambitious expansion plans later this year. Already running the first pilot scale batches in 50 and 250 L, Avant has obtained many kilograms of cultivated fish per batch to create prototypes (fish maw and fillet) and send samples to potential customers. The data gathered from these pilot runs will serve as valuable information for the company’s larger-scale plans, …

more

Fresh bamboo shoots

© Debbie -stock.adobe.com

Protein

Another Sustainable Alt Protein Source: Bamboo Shoots Found to Contain Proteins Similar to Cow’s Milk

Bamboo shoots, the edible part of some bamboo plants, are gaining recognition as a source of essential amino acids, according to a recent study by researchers from the China National Bamboo Research Centre. Titled “Bamboo shoot and its food applications in the last decade: an undervalued edible resource from forest to feed future people,” the study highlights bamboo shoots’ nutritional composition and health benefits, noting their protein content is “similar to cow’s milk.” Bamboo as a nutritional powerhouse In an attempt to demonstrate how bamboo plants can be an alternative to conventional foods, the researchers found that bamboo shoots are rich in seven essential amino acids, carbohydrates (mainly fibers), iron, and vitamins while low in fat, making them a valuable source of nutrition. Furthermore, similar studies …

more

Ivy Farm Gyoza dish

© Ivy Farm

Cultivated Meat

BSF Enterprise and Ivy Farm Partner to Produce Cultivated Meat in China

Two UK firms, BSF Enterprise, owner of the UK clinical and cell ag company 3D Bio-Tissues (3DBT), and the cultivated meat company Ivy Farm Technologies, have partnered to fundraise, produce, and scale cultivated meat in China. BSF Enterprise (LSE: BSFA) (OTCQB: BSFAF) announced that the commercial agreement involves securing investment to help Ivy Farm enter the Chinese market and find key manufacturers to develop various cultivated meat products. Last year, BSF Enterprise formed a separate entity (BSF HK) and opened an office in Hong Kong to develop a distribution and partner network to commercialize its products and launch cultivated meat in the country. China consumes over 100 million tons of meat (with pork as the preferred meat), which is more than a quarter of global meat consumption, representing a …

more

plant-based yogurt in a glass bowl

© Nishihama – stock.adobe.com

Milk- and Dairy Alternatives

Research Finds Novel Method of Improving Gelling and Texture Properties of Soy Yogurt

Chinese researchers have developed a new approach to improving the properties of soy yogurt through different processing techniques. The study investigated the impact of three factors — the soybean proteins 7S and 11S, homogenization pressure, and glycation modified with glucose — on the gelling of soy yogurt. Homogenization is the process of making two non-soluble liquids the same throughout, while glycation involves attaching a sugar to a protein through covalent bonding (the sharing of electron pairs between atoms). The results indicate that using a 7S/11S globulin-glucose conjugate at a 1:3 ratio, combined with a homogenization pressure of 110 MPa, significantly improves the properties of soy yogurt. The resulting product has better characteristics than soy yogurts made using additives such as pectin or maltodextrin. “These findings provide …

more

70/30 Food Tech pack shots

© 70/30 Food Tech

Market & Trends

Chinese Alt Protein Sector Could See “Pivotal Chapter” in 2024

This article was compiled with insights from Rouyu Wu, Director of Innovation and Investment at Dao Foods. 2024 looks set to be a pivotal year for the Chinese alt protein sector, with companies facing a combination of challenges and opportunities. Here, we take a look at some of the most significant trends predicted for the months ahead. Regulatory approval There are indications that China’s National Health Commission may be speeding up its regulatory approval process; last year, it accepted applications for 22 novel food ingredients and issued solicitation drafts for 17 new ingredients. Two of the submitted applications were accepted the same year, suggesting an accelerated review speed. Approved ingredients included nutmeg protein, yeast protein, and fermentation-derived Human Milk Oligosaccharides (HMOs) for use in infant …

more

the Chinese startup will launch the 70/30 Mycelium Research Lab, located within a renowned biotech startup incubator,

© 70/30 Food Tech

Cultivated, Cell-Cultured & Biotechnology

70/30 Food Tech to Launch Mycelium Research Lab to Create Affordable Proteins for Asia

Shanghai-based 70/30 Food Tech, a 100% plant-based ready meal company and a producer of plant, fungi, and mycelium-based ingredients, announces that it has completed a seed-extension fundraising round (the raised amount has not been disclosed). With the funds, the Chinese startup will launch the 70/30 Mycelium Research Lab, seemingly located in Bangalore, India, within a renowned biotech startup incubator to develop cost-effective fungi-based biomass ingredients for alternative meats. With this expansion, the startup will have a presence in two important Asian markets. According to the press release, the funding round received strong backing from investors, with participation from Better Bite Ventures and support from previous seed investors. “We believe that mycelium-based sustainable protein products can be a gateway to broader consumer adoption in Asia, especially given …

more

Beyond Dumplings

© Beyond Meat

Market & Trends

New Report Highlights Evolving Trends in the Chinese Alt Protein Market in Low-Investment Post-Pandemic Era

A new report on the Chinese alt protein market landscape by Asymmetrics Research highlights a slower rate of investments in the sector (this year) due to difficult fundraising and unfavorable macroeconomic conditions. According to the report, the most recent investment deals have been in cell-based culture and fermentation startups. In its third edition, the new report sets the market context and examines trends across key categories, offering updated information on the quickly evolving market in China’s post-pandemic era. Asymmetrics Research’s 2021 report predicted rapid growth for the alt protein market in China, driven by flexitarianism and health, safety, and sustainability concerns. This year’s report has found that trends for the plant-based category still gravitate around health, with customers looking for discounts, while fermentation and cell-based foods are emerging …

more

Matthew Kenney Cuisine

© Matthew Kenney Cuisine

Food Service

Plant-Based Celebrity Chef Matthew Kenney Expands Plant-Based Food Hall Model to China

Matthew Kenney, plant-based celebrity chef and entrepreneur, has revealed plans to bring his plant-based food hall model to China after the success of Plant City, the “world’s largest vegan dining hall”, in Rhode Island. Boasting a substantial portfolio of plant-based restaurants, including Casa Planta in Costa Rica, Folia in the Middle East, and Plant Food + Wine in the US and Peru, Kenney has been promoting a plant-centric lifestyle on a global scale, currently operating over 50 restaurants around the world. With this latest venture, the chef plans to target markets in China, including Guangzhou, Shanghai, Chengdu, Macao, and Shenzhen. Each of these establishments will house between 12 and 14 individual restaurants specializing in diverse plant-based cuisines, along with food and lifestyle retail options. Among …

more