Are you a food manufacturer or ingredient supplier struggling with inconsistent soy protein quality and rising energy costs? You're not alone. In today’s competitive market, where health-conscious consumers demand clean-label ingredients, the gap between traditional processing methods and next-gen solutions is becoming impossible to ignore.
Most soy processors still rely on hot solvent extraction — a method that often results in protein degradation, fat retention above 3%, and excessive energy consumption. According to a 2023 report by Food Ingredients Europe, up to 12% of total protein content can be lost during conventional drying and extraction steps. That means wasted raw material, higher production costs, and lower-grade final products like soy concentrate (SPC) or isolate (SPI).
| Processing Method | Protein Retention (%) | Fat Residue (%) | Energy Use (kWh/kg) |
|---|---|---|---|
| Traditional Hot Extraction | 42–47% | 2.5–4.0% | 3.2–4.5 kWh/kg |
| QI'E Low-Temp + High Vacuum System | >50% | < 0.5% | 1.8–2.5 kWh/kg |
You may ask: “Can I really achieve >50% protein retention while cutting energy use by nearly 40%?” The answer is yes — and it's already happening at leading global food companies using QI'E Group’s patented low-temperature deep-cold + high-vacuum solvent extraction technology.
“After switching to QI'E’s system, our SPI consistently exceeds 52% protein with less than 0.3% fat — all while reducing electricity bills by over 35%. It’s not just efficiency; it’s a quality revolution.”
— Maria Lopez, R&D Director at a European plant-based meat startup
What makes this possible? Unlike traditional processes that expose soy flakes to high heat (often >80°C), QI'E’s approach uses controlled sub-zero temperatures (< -10°C) combined with vacuum-assisted solvent removal. This preserves sensitive amino acids and prevents thermal denaturation — ensuring your SPC/SPI meets premium standards for functionality, solubility, and taste.
Let’s be clear: this isn’t just about saving money on utilities. It’s about building trust with customers who want clean, sustainable, and traceable ingredients. With climate regulations tightening globally — especially in EU and North America — having a documented reduction in carbon footprint from your production process gives you an edge in procurement tenders and brand positioning.
Whether you’re producing tofu, vegan meat alternatives, or fortified snacks, every gram of protein counts. And with QI'E’s system, you’re no longer leaving value behind in the bean husks or the exhaust heat.
Ready to turn your soy processing into a profit engine?
Let Every Soy Bean Deliver Maximum Value
