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  • Jul 30, 2020

    Plant Protein & Natural Blue Pigment- Spirulina Blue

    Hi Guys!
    Did you know that the pigments you eat are basically synthetic?
    Do you know its harm?
    Natural blue pigment- Spirulina Blue, always guarding your health and gives you unbridled happiness!

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  • Jul 08, 2020

    The main application of konjac gum

    Konjac gum is a pure natural high-purity hydrocolloid made from the alpine plant-fresh konjac tubers and processed into konjac fine powder and then refined by alcohol. The main component is glucomannan. The dry basis content is over 80%. The particles are fine and even, with high viscosity, strong stability and no odor. It has better water solubility, gelability, uniform and stable aqueous solution, fast dissolution, and has physical and chemical properties such as expansion coefficient of more than 100 times. It is widely used in health food and other aspects, and is a new product with high technical content.

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  • Jul 03, 2020

    Foodchem has developed three products, welcome to order

    Foodchem Energy drink R&D team has successfully developed energy drink preparation with ginseng flavor, red bull flavor, and other flavors. EnerUPTM Energy Drink Preparation could reduce complexity in your value chain and increase production efficiency.

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  • Jun 06, 2020

    New business opportunity of energy drink! EnerUP™ launched Ginseng Flavor

    EnerUPTM Energy Drink Preparation with ginseng flavor has the advantages of slight sweet, aftertaste, mouthful fragrance, mild supplement and no side effects. After many blind drinking tests, ginseng taste stands out and becomes one of the most popular tastes.

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  • Foodchem

    May 21, 2020

    ISOLATE ORGANIC SOY PROTEIN MARKET GROWTH, TRENDS, AND FORECASTS (2020 – 2025)

    Global Isolate Organic Soy Protein Market is segmented by Application as Bakery and Confectionary, Meat Alternative, Dairy Alternative, Infant Formula, Animal Feed, Others; and Geography.

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  • Spirulina-powder

    May 11, 2020

    Natural Spirulina: contains five major health factors including carotene and chlorophyll

    The nutritional value of spirulina lies in its high protein content, high digestibility and high absorption efficiency. The protein content of spirulina is up to 68% to 72%, and the protein of spirulina is water-soluble, and has all the advantages of animal protein. According to the digestion experiments of the researchers, the digestibility coefficient of spirulina reached 83% -85%.

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  • May 08, 2020

    The king of stabilizers in beverage production – FibroMcc

    Microscopic particle with porous, which shows high absorbency.
    Strong hydrophilic dispersion.
    High reaction capacity

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  • sausage

    Apr 13, 2020

    INNOVATION DRIVES MEAT INDUSTRY

    Foodmate group is one of the earliest companies engaged in the research and development and production of food additives and ingredients in China and we are committed to providing one-stop application solutions for customers in meat products.

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  • Hydrolyzed Vegetable Protein [HVP] - SavorPlus™

    Mar 18, 2020

    Hydrolyzed Vegetable Protein [HVP] – SavorPlus™

    The hydrolyzed vegetable protein solution is the product of the hydrolysis of plant proteins under acid catalysis. Its constituent components are mainly amino acids, so it is also called an amino acid solution. Mainly used for the production of high-grade seasonings and nutrition-fortified food bases and meat flavor raw materials.

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