Top-performing structural fibers and emulsifiers optimized for France's clean-label standards and high water-binding requirements.
France's food industry is undergoing a structural paradigm shift driven by consumers demanding "Clean Label" transparency, organic options, and health-focused profiles. The implementation of the Nutri-Score labeling system across French supermarkets has compelled food manufacturers to modify recipes to achieve class 'A' or 'B' ratings. This requires increasing dietary fiber and protein content while reducing fat, sodium, and simple carbohydrates.
Our premium Soy Dietary Fiber (SDF) plays an essential role in this transformation. As a naturally functional fiber derived from 100% Non-GMO soybean cotyledon, it offers French B2B food developers an effective tool to increase the total fiber ratio in formulations without altering the organoleptic profile of premium French products—be it local charcuterie, artisanal industrial *boulangerie*, or the growing plant-based meat alternative segment in Paris and Lyon.
Efficiently elevate food ratings from C/D to A/B with low-calorie fiber inclusion.
Allows declaration as simple "Soy Fiber" instead of synthetic chemical additives.
How our Soy Dietary Fiber addresses industrial processing challenges across the European food sector.
Our dietary fiber features a water-holding capacity (WHC) of 1:8 to 1:10. In bakery products like traditional brioche or pain de mie, it maintains freshness, prevents retrogradation of starch, and extends commercial shelf life without chemical preservatives.
SDF builds a stable three-dimensional network within meat batters and plant-based protein structures. It reduces thermal cooking losses and stabilizes emulsion properties in high-speed industrial processing environments.
With its excellent oil-binding capacity (OBC), it partially replaces expensive fats and oils in emulsified products, lowering overall recipe costs while preserving the creamy mouthfeel required by French consumers.
Leveraging scale and deep processing technologies to secure B2B food ingredient supply chains.
Established in 2003, Xinrui Group has developed a circular economy industrial chain for agricultural deep processing. Spanning an area of over 1,000 mu with an annual output value of 2.8 billion Yuan, the group operates domestic wheat and non-GMO soybean planting bases to ensure vertical traceability from seed to finished ingredient.
Our dedicated soybean division, Shandong Kawah Oils Co., Ltd. (established 2014, registered capital 120 million Yuan), processes 180,000 tons of Non-GMO soybeans annually. It relies on advanced extraction processes to yield low-temperature food-grade soybean meal, isolated soy protein, and soy dietary fiber sequentially. The facility features the largest single-line spray drying tower in China, designed by Dachuanyuan, which maintains molecular structure integrity during production.
Global supply chain operations and export functions are managed by our specialized entity, Guanxian Ruichang Trading Co., Ltd., exporting over 70% of our output directly to food manufacturers and distributors in Europe, Asia, and the Americas.
Navigating the regulatory landscape enforced by the European Food Safety Authority (EFSA) and the French DGCCRF requires strict adherence to contaminant controls, heavy metal limits, and allergen declarations. Our factory systems are designed to meet these stringent B2B sourcing requirements:
Formulation metrics for incorporating soy dietary fiber into key sectors of the French food processing industry.
In commercial baguettes, sourdough breads, and sweet brioches, adding 1.5% to 3.0% SDF increases dough yields by retaining additional water. It ensures a tender crumb structure, improves volume, and extends fresh shelf-life by delaying starch retrogradation.
For emulsified French sausages, rillettes, and pâtés, SDF creates a stable matrix with proteins to lock in free fats and moisture. This prevents fat separation during thermal sterilization and preserves texture in vacuum packs.
In meat alternatives, vegan steaks, and dairy alternatives, SDF provides the structural bite and juiciness required to mimic animal protein. It acts as an emulsifier and nutritional fortifier to help developers secure a Nutri-Score 'A' rating.
Our factory operates a highly integrated circular economy system designed to minimize environmental impact while optimizing raw material yields:
From processing 500,000 tons of wheat flour annually, we extract vital wheat gluten and A-starch. Secondary B-starch and pentosans are channeled directly into biofuel and sustainable animal feed production lines, minimizing organic waste discharge.
Our extraction lines process domestic non-GMO soybeans using chemical-free physical separation and low-temperature thermal techniques. This process preserves the long-chain structure of the dietary fiber, maintaining its native water-binding and emulsifying capacity.
Inside look at our automated production lines, modern extraction machinery, and quality control departments.
Technical and commercial answers for French food procurement and R&D managers.
Highly functional proteins and wheat derivatives for industrial foods in France.
Optimize your recipes for Nutri-Score, improve dough yield, or request customized packaging options. Our team provides fast, localized solutions for the French food manufacturing sector.
Xinrui Group