A briefing on the Plant Protein Company's development(2025.03)

Plant Protein Market

• The fourth-largest coffee chain in the United States, Scooter's Coffee, has announced that  it will eliminate the plant-based milk surcharge at all of its 800+ stores across the country.
• The leading plant protein company, Burcon, will collaborate with ProMan to establish a   top-tier plant protein production base in North America.

Plant Protein Products Plan

• The South African plant-based milk brand Maïzly has officially entered the U.S. market, launching its innovative product, corn milk. This milk is primarily made from corn, chickpea protein, and coconut oil.
• The European Union officially approves the duckweed as food. This plant produces six times more protein per hectare than soybeans.
• Beyond Meat has launched a new product, Beyond Steak. Each serving contains 20 grams of plant-based protein, only 1 gram of saturated fat, and is cholesterol-free.
• Hananom has developed a soybean protein-based snack called Power Chips. Each 35 g serving of Power Chips contains 11 g of protein.
• Starting from mid-March 2025, GREENFORCE will launch its first plant-based rib. According to the company, this vegetarian rib, which incorporates soy and wheat protein, is slow-cooked to achieve a texture remarkably similar to that of traditional ribs.
• On February 25, Magnum, a premium ice cream brand under Unilever, announced that it will adjust the formulation of its plant-based ice cream series in the UK market, replacing pea protein with soy protein in some of its products.
• Before The Butcher recently launched a new plant-based snack brand—The Original Butcher Stick—Pepperoni Style. This snack bar is primarily made from sunflower protein.

The Plant Protein Research Progress

• Research by Chinese scholars has found that high-moisture extrusion (HME) technology can produce plant-based meat products with a meat-like texture, and the addition of myoglobin is expected to simulate the color and flavor of real meat.
• In China, scholars have identified that the molecular structure of soybean protein contains labile regions susceptible to alkaline heat treatment. Increasing the pH level can alter the binding energy of protein subunit unfolding and reaggregation, thereby modifying the functional properties of the protein.
• The University of Saskatchewan research reveals that pea protein can improve bone health.