Introduction Maintaining strict personal hygiene standards for production operators is essential in tofu and soy food manufacturing. Proper hygiene practices help ensure food safety, product quality, and equipment protection, while also complying with international food safety regulations such as HACCP and GMP.The following hygiene requirements apply to all personnel working in soy product processing facilities. […]
The quality of soy products largely depends on the quality of the raw soybeans. Generally, any soybeans that are free from mold or heat damage, regardless of whether they are new or old, can be used to make soy products. New soybeans, with their bright color, plump grains, and absence of insect infestation or rodent […]
Although there are many types of beans, most bean products on the market have a protein composition ratio that meets human needs, making them an ideal source of complementary protein from grains. Secondly, soybeans contain 15%–20% fat and over 50% linoleic acid, making them beneficial for preventing coronary heart disease, hypertension, and atherosclerosis. Soybeans are […]
On April 2, 2019, the 9th China (Changsha) International Soybean Food Processing Technology and Equipment Exhibition officially opened at the Changsha International Convention and Exhibition Center in Hunan, China. The exhibition covered a total area of over 15,000 square meters and attracted more than 5,000 industry professionals from China and abroad, including soy food manufacturers, […]
On April 15th, the 2021 China International Soybean Food Processing Technology and Equipment Exhibition (SPEE2021) grandly opened at the Kunshan Huaqiao International Expo Center in China. More than 6,000 participants from across the country, including soybean product industry professionals, researchers from scientific research institutions, distributors, agents, investors, and media representatives, gathered in Huaqiao to witness […]
On April 14, 2023, the China International Soybean Food Processing Technology and Equipment Exhibition and Soybean & Plant Protein Food Processing Technology and Equipment Exhibition (SPEE 2023) officially opened at the Hefei Binhu International Convention and Exhibition Center in Hefei, China. As one of the most influential annual events in the soy food industry, SPEE […]
The calcium content of soy milk is comparable to that of cow’s milk. In addition to the calcium naturally found in soybeans, most commercially available soy milk is calcium-fortified, providing approximately 300–400 mg of calcium per 250 ml (8 oz) serving, which equals about 30–40% of the recommended daily calcium intake. It is also commonly […]
Under the theme “Respecting Market Demand, Stimulating Industrial Innovation, Enhancing the Quality of the Soy Products Industry Chain, and Promoting Sustainable Soy Consumption,” the 2024 China International Soybean Food Processing Technology and Equipment Exhibition (SPEE 2024) was successfully held from April 18 to April 20 at the Huaqiao International Expo Center in Kunshan, Jiangsu, China. […]
On April 12, 2025, the 2025 China International Soybean Food Processing Technology and Equipment Exhibition & Soybean and Plant Protein Food Processing Technology and Equipment Exhibition (SPEE2025) grandly opened at the Binhu International Convention and Exhibition Center in Hefei, Anhui Province. Domestic and international soybean and soy product manufacturers and related industry practitioners, researchers from […]
Traditional soy milk production processes generally include soybean selection, soaking, washing, grinding, pulp and residue separation, and boiling. Among these, how to use the soy milk cooking machine to boil the soy milk is an indispensable and important step in soy product production. The main purpose of boiling soybean milk is to heat it, causing […]
