Tan Tianwei, academician of the CAE Member and president of Beijing University of Chemical Technology, He Chaohui, head of the office of the Chemical, Metallurgy and Materials Engineering Department o
The global fermented condiment industry is entering a digital upgrading era in 2026. Traditional fermented bean curd has long been troubled by unstable flavor, inconsistent salinity and batch differen
The global fermented condiment industry is entering a digital upgrading era in 2026. Traditional fermented bean curd has long been troubled by unstable flavor, inconsistent salinity and batch differen
The global specialty fermented condiment track welcomes a Yunnan-origin innovative product: matsutake oil fermented bean curd, a niche high-margin item independently developed by Lancang Pinzhilian Ag
The beverage producer launches a comprehensive product portfolio featuring Beer, Tea drinks, Kombucha, cider, Fruit juice soda drinks and RTD cocktail drinks. The collection includes craft beer, pre-m
Comprehensive Multi-Category Beverage Product Portfolio A full range of premium ready-to-drink beverages covers fermented drinks, traditional teas, fruity carbonated drinks and alcoholic refreshments,
The scientific and technological achievements of Chengzhi's "Development and Application of Key Technologies for Fermentation Production of D-Ribose" have been identified and reached the international
Global clean label and healthy eating trends continue to heat up in 2026. More international consumers and catering institutions are abandoning condiments with excessive preservatives, artificial pigm
I. Production Raw Materials and Pretreatment Raw Material Selection Corn starch, sucrose, or whey (a byproduct of dairy processing) are primarily used as carbon sources, requiring low cost, easy avail
As global consumers pursue distinctive regional gourmet flavors, innovative herbal-seasoned fermented condiments have become a new growth hotspot for China’s characteristic food exports in 2026. Break
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