Fushine: Plans to develop multiple plant-based meat products

Li Huiyue, Vice Chairman of Fushine, introduced at the Second National Microbial Protein Technology Innovation and Industry Development Conference held today that the company's new products developed based on new quality proteins mimic the strong fibrous texture of meat, being tender, juicy, and comparable in taste and appearance to real meat. The company plans to develop more than 10 C-end products across multiple tracks through independent research and development and external cooperation. Currently, the company has established the first domestic thousand-ton-level microbial new quality protein production line and is in the process of building a production line with an annual output of 20,000 tons of microbial new quality protein. Xiao Cai Note: Chen Jian, an academician of the Chinese Academy of Engineering, stated at the conference that compared to the traditional livestock/aquaculture breeding model of conventional protein, the production efficiency of new quality protein is increased by 1,000 times, saves over 90% of water, and does not require pesticides or fertilizers. The development of new quality protein can solve key protein supply issues in the meat, egg, and dairy industry chain regarding cost and sustainability, further meeting national strategic needs and ensuring food supply security, with enormous industrial potential and market space