Development status and bottleneck of fermented soybean products

The development status of fermented soybean products:

In recent years, the development of fermented soybean products has received more and more attention, including tofu, tofu milk, soymilk, bean sprouts, soybean skins and so on. Fermented soybean products have the advantages of rich nutrition, good taste, easy to digest and so on, which are favored by consumers.

At present, the development of fermented soybean products has made great progress, which includes technological advancement, product improvement and market expansion.

Technology, fermented soybean products production process has been improved, so that its texture is more delicate, taste more delicious;

Products, fermented soybean products varieties have been expanded to meet the needs of consumers of different tastes;

Markets, fermented soybean products sales channels have also been expanded, so that its influence in the market is increasingly larger.

Bottlenecks in fermented soy products:

Despite the great progress in the development of fermented soy products, there are still some bottlenecks.

First of all, the production cost of fermented bean products is high, making them less competitive in the market.

Secondly, the texture of fermented soy products is still not delicate enough, and the taste experience of consumers is not good enough.

In addition, the sales channels of fermented soybean products are not perfect enough, making its influence in the market not big enough.

In short, there are still some bottlenecks in the development of fermented soybean products, the need for the government and enterprises **** with efforts to improve the production costs of fermented soybean products, improve taste, improve sales channels, in order to improve the competitiveness of fermented soybean products in the market.