Protein; concentrates and textured protein substances

HS code 210610 covers a range of protein-based products, including concentrates and textured protein substances. These products play a crucial role in the food and beverage industry, providing essential nutrients and functional properties that enhance the quality and texture of various food items. As a key component in the production of meat substitutes, protein concentrates and textured proteins are becoming increasingly important in the growing plant-based and alternative protein market, catering to the evolving dietary preferences of consumers worldwide.

The production of protein concentrates and textured protein substances typically involves a series of processing steps, including extraction, purification, and modification. Extraction methods, such as solvent extraction or membrane filtration, are used to isolate the desired protein fractions from raw materials, which can include soy, wheat, pea, or other plant-based sources. The extracted proteins are then further purified and concentrated, often through techniques like isoelectric precipitation or ion exchange chromatography. Texturization processes, such as extrusion or high-moisture heating, are then applied to create the desired physical and functional properties of the final product.

The main inputs required for the production of HS code 210610 products include various plant-based protein sources, such as 100300 Soybeans, 100190 Wheat, or 071310 Peas. Additionally, processing equipment like extruders, dryers, and purification systems are essential for the manufacturing of these protein concentrates and textured protein substances. Depending on the specific application, other ingredients like flavors, colors, or binding agents may also be utilized.

The primary outputs of HS code 210610 are protein concentrates and textured protein substances, which are widely used as ingredients in the production of 160100 Sausages and similar products, 160250 Prepared or preserved meat, offal or blood, and 220900 Vinegar and substitutes for vinegar obtained from acetic acid. These protein-based products can also be used as standalone meat substitutes or as components in plant-based meat alternatives, catering to the growing demand for sustainable and health-conscious food options.