01 The Rise of Plant-Based Foods
Global Market Growth
In 2018, the top 10 investment and transaction projects in the “Global Innovative Food Investment and Transaction Projects” ranking were all plant-based foods, with the top 8 focusing on plant-based meat and plant-based protein beverages. The sector experienced a growth rate of 17%.
Beyond Meat, known for its “vegetarian burgers,” became the world’s first publicly listed plant-based food company. Its market value surged by 163% on the first day of trading, igniting capital enthusiasm and global consumer interest, and pushing plant-based food to the forefront of the international food industry.
Expansion of the Chinese Market
In China, the market is also accelerating. The “Six Walnuts” brand launched a room-temperature walnut fermented milk in November 2019, entering the plant-based yogurt category. Other brands, such as those promoting “energy + plant-based” products and “Original Bean Fuxingye,” have also innovated plant-based snacks like slow-grinding dried tofu and non-heritage soy foods. From domestic to international markets, plant-based foods are entering a new era.
02 Current Status of Plant Protein Resource Processing in China
Main Utilization Categories
China is rich in plant protein resources and has a long history of utilization. Plant protein use can be grouped into three main categories:
- Feed
- Direct consumption
- Food and ingredient processing
Five Major Food Processing Categories
Plant protein-based foods in China can be further divided into five categories:
- Ingredients and additives
- Nutritional protein powders (peptide powders)
- Plant-based milk beverages
- Plant-based meat
- Traditional soy products
Among these, ingredients and additives, nutritional protein powders, and plant-based meat represent new development paths, with soybean protein playing a crucial role in functional foods and clinical nutrition.
Importance of Traditional Soy Products
Traditional soy products remain a vital source of plant protein in China, providing one-fourth of the daily protein intake for Chinese adults and contributing significantly to national nutrition.
03 Development of Plant-Based Milk Beverages in China
Market Growth and Consumer Demand
With rising health awareness, plant-based protein drinks are increasingly favored. According to the “2017–2022 China Plant Protein Beverage Industry Market Demand and Investment Planning Analysis Report,” the plant milk industry generated 121.72 billion yuan in revenue in 2016, with a 24.5% compound annual growth rate. The market share of plant protein beverages increased from 8.79% to 18.69%, and continued growth above 20% is expected.
Product Categories and Key Brands
China’s plant-based beverage market includes brands such as Six Walnuts, Lulu Almond Dew, and Coconut Palm, forming a stable and balanced category landscape. Although consumption of coconuts, walnuts, almonds, oats, and nuts continues to rise, soybeans remain the primary raw material for plant-based beverages in China.
Research shows that newly launched soybean-based plant beverages account for 53% of China’s new plant-based products, surpassing the global average of 40%.
Rise of Plant-Based Yogurt
Recent studies indicate that lactic acid fermentation enhances peptide and amino acid absorption, promotes beneficial bacteria, boosts immunity, and helps relieve internal heat. These findings support the growth of plant-based fermented yogurt.
Since 2018, brands such as Nongfu Spring, Sanyuan (with Saint Yoho), and Six Walnuts have launched various plant-based yogurts. Although still limited in market presence, consumer acceptance of flavor and texture will be key to determining long-term success.
04 Development of Plant-Based Meat and Processing Technology Innovation
Current Applications of Textured Vegetable Protein
Textured protein (also known as drawn or structured protein) is widely used in:
- Meat products
- Frozen foods
- Instant foods
- Snack foods
Applications include ham sausage, dumplings, instant noodle seasonings, fish balls, vegetarian chicken, and vegetarian meat.
Challenges for the Catering Industry
To integrate plant-based meat into mainstream dining, the industry must:
- Align with Chinese eating habits
- Deepen processing technology for plant-sourced “meat”
- Achieve realistic meat replacement in restaurants
This represents a major direction for technological innovation.
Impact of Raw Material Properties
Using peanut tissue protein as an example:
- Higher fat content during low-moisture extrusion reduces protein texture quality.
- Increased starch content improves water solubility, with amylopectin and pregelatinized starch enhancing protein dissolution rates.
Quality and Safety Issues of Drawn Protein
Current drawn protein products typically have:
- Low moisture content
- Sponge-like, brittle structures
- High breakage rates during storage and transport
Conversely, increasing moisture improves softness but raises the risk of microbial growth, threatening food safety.
Key Technological Challenge
The industry must find ways to increase the softness of drawn protein while ensuring food safety, making this a pressing issue for plant-based meat manufacturers.
What are the primary technical challenges currently facing the plant-based meat industry in China?
While the market is growing rapidly, manufacturers face two significant hurdles in making plant-based meat indistinguishable from animal protein:
Flavor Masking: Plant proteins, especially soy and pea, often have a natural “beany” or bitter aftertaste. Researchers are focusing on advanced seasoning and microencapsulation techniques to mask these off-flavors without adding excessive sodium or artificial additives, maintaining a “clean label” profile.
Texture and Mouthfeel: Achieving the specific “fibrous” structure of animal muscle requires advanced extrusion technology. High-moisture extrusion is being developed to move away from the “spongy” texture of traditional soy products to a more realistic “chew.”
How is the Chinese plant-based milk market evolving beyond traditional soybean milk?
The Chinese market is diversifying through “multi-protein” strategies and improved processing methods:
Nutritional Fortification: Modern plant milks are increasingly fortified with calcium, Vitamin D, and specific amino acids to bridge the nutritional gap between plant-based drinks and traditional bovine milk.
Raw Material Diversity: There is a major shift toward using oats, rice, coconuts, and nuts (like almonds and walnuts) to create different flavor profiles and nutritional benefits that appeal to younger, health-conscious consumers.
Enzymatic Hydrolysis: This technology is being widely adopted to break down starches into natural sugars, which improves the sweetness and “creamy” mouthfeel of grain-based milks (like oat milk) without the need for added cane sugar.
