Soy protein is a high-quality plant-based protein derived from soybeans. It is rich in the nine essential amino acids required by the human body, with nutritional value comparable to that of animal protein. Free from lactose and cholesterol, it is suitable for vegetarians and individuals with lactose intolerance. Its main forms include soy protein isolate, soy protein concentrate, textured soy protein, and soy peptides. Thanks to its excellent solubility, emulsifying properties, and high absorption rate, soy protein is widely used in beverages, health products, and sports nutrition products.

In the beverage sector, soy protein is commonly incorporated into plant-based protein drinks, meal replacement shakes, and high-protein functional beverages. It delivers high biological value protein and exhibits good thermal stability. It can be compounded with plant-based raw materials such as oat milk and coconut milk to improve taste and nutritional balance. Through enzymatic hydrolysis and homogenization technologies, the beany flavor can be effectively reduced, while enhancing the smoothness and flavor of beverages. Additionally, soy protein is often used in nutritional drinks for the elderly, growth shakes for children, and meal replacement beverages. When combined with calcium, vitamins, and dietary fiber, it helps fortify the nutritional structure of these products.

In the health product industry, soy protein is frequently utilized in products targeting cardiovascular health, metabolic regulation, and immune enhancement, owing to its unique nutritional components and active substances. Studies have shown that soy protein and its isoflavones contribute to lowering blood lipid levels, improving cholesterol profiles, and promoting blood glucose stability. Protein powders and nutritional powders with soy protein or soy peptides as the main ingredients are also highly popular in the market. Featuring high absorption rate, low fat, and low cholesterol content, they are ideal for daily nutritional supplementation and sub-health conditioning.

In the field of sports nutrition, soy protein has emerged as an ideal alternative or complementary ingredient to whey protein, thanks to its optimal amino acid composition and sustained-release characteristics. It promotes muscle synthesis and repair, aids in rapid physical recovery after exercise, and alleviates muscle soreness. Soy protein is also widely applied in protein bars, sports drinks, and energy powders to provide high-quality protein support. Soy peptide products produced via enzymatic hydrolysis or fermentation technologies offer faster absorption, making them suitable for nutritional supplementation after high-intensity exercise or endurance training.

Currently, the application of soy protein in healthy food is evolving towards diversification and high-endization. With the rise of the plant-based nutrition trend, soy protein, characterized by its natural, low-carbon, and sustainable properties, meets the dual demands of modern consumers for health and environmental protection. In the future, as technologies such as enzymatic hydrolysis, fermentation, and microencapsulation advance, soy protein will unlock greater potential in functional beverages, health nutrition products, and sports recovery products, becoming a key raw material driving innovation in the healthy food industry.

The manufacturer is the world's largest processing base for non-GMO soy protein and its raw materials, a national leading enterprise in agricultural industrialization, the chairman unit of the National Technological Innovation Alliance for Deep Processing of Soybeans, a national key high-tech enterprise, an excellent leading enterprise in China's food industry, and the chairman unit of the China Soy Protein Association.

The company has 6 industrial subsidiaries, 1 national enterprise technology center, 7 provincial-level scientific research centers, and 2 well-known national brands. It processes 600,000 tons of non-GMO soybeans annually, with an annual output of 400,000 tons of low-temperature soybean meal, 130,000 tons of soy protein, and 20,000 tons of vegetarian products. The low-temperature soybean meal has ranked first in domestic market share for many consecutive years, and the production and sales volume of soy protein ranks first in China.

A complete industrial chain is maintained from soybean breeding and planting to end-series products such as low-temperature meal, protein, and plant-based meat. It represents a full-industry-chain brand of non-GMO food from "seed to table" and has established a seven-level food safety control system. It is a soy protein enterprise in China that has passed the supervision of the US FDA with zero defects at one time, obtained the BRCGS Standard Grade A certification, and gained national laboratory accreditation (CNAS).

With over 40 years of dedication to the non-GMO soybean industry, the enterprise adheres to the mission of "For ourselves, save the earth, and let safe and reliable plant-based protein foods bring a healthy and long-lived life to mankind". It strives for the vision of "becoming a sustainable leader in the global soy protein industry and making natural non-GMO plant-based protein foods enter every household in the world", and is committed to making people healthier, longer-lived, and more beautiful.

Ranked No.1 Globally by Sales Volume of Non-GMO Soy Protein
Source: Frost & Sullivan, confirming 2024 global Non-GMO Soy Protein sales lead. Derived from non-GMO soybeans, used in food and feed industries. Survey completed September 2025.

Passed the U.S. FDA on-site inspection with zero non-conformances in one go.