About

R&D Center

Equipment & Environment

Able to provide customers with free material grinding experiment, middle-test and all testing services

Shanghai R&D Center supply gellan gum, xanthan gum, Brunei gum and pectin products to customers around the world from three locations. We received FSSC 22000, ISO 9001, non-GMO, Judaism and Halal certification.

TG enzyme can be widely used in pork, fish, beef and other meatballs, meat reconstitution, ham sausage, sausage and other intestines, etc. It plays an important role in improving the taste, flavor, texture and nutrition of meat products.

The complex sweetener is used in combination to enhance the sweetness, improve the aftertaste, and mask each other’s bad flavors, making the product taste better while reducing costs.

We offer a comprehensive portfolio of single active enzymes improve the softness of bread and cakes and extend shelf life. Optimize production processes and reduce costs.

The r&d team

Professional scientific research personnel provide professional technical support

  • Hydrophilic colloid r&d engineer

    Hydrophilic colloid r&d engineer

    Hydrophilic colloid r&d engineer

    Hydrophilic Colloid

    We supply gellan gum, xanthan gum, Brunei gum and pectin products to customers around the world from three locations. We received FSSC 22000, ISO 9001, non-GMO, Judaism and Halal certification.
    View applications
  • Meat product engineer

    Meat product engineer

    Meat product engineer

    Transglutaminase for Meat Industry

    TG enzyme can be widely used in pork, fish, beef and other meatballs, meat reconstitution, ham sausage, sausage and other intestines, etc. It plays an important role in improving the taste, flavor, texture and nutrition of meat products.
    View applications
  • Sweetener r&d engineer

    Sweetener r&d engineer

    Sweetener r&d engineer

    Compounded sweetener and tabletop sweetener

    The complex sweetener is used in combination to enhance the sweetness, improve the aftertaste, and mask each other's bad flavors, making the product taste better while reducing costs.
    View applications
  • Enzyme preparation r&d engineer

    Enzyme preparation r&d engineer

    Enzyme preparation r&d engineer

    Enzyme Preparation For Baking

    We offer a comprehensive portfolio of single active enzymes improve the softness of bread and cakes and extend shelf life. Optimize production processes and reduce costs.
    View applications

After more than ten years of development, Foodchem has established a research and development center in Shanghai. We have developed high-intensity and low-calorie sweeteners to serve customers in the beverage industry. Hydrocolloid engineers focus on developing colloidal products for customers in the meat industry. Egypt’s enzyme preparation experts joined the development of baking products to better serve customers around the world.

Joint Lab With Jiangnan University

Food Institute of Jiangnan University is the only national key discipline in the field of food science and engineering

Good news for Foodchem! Our Joint Lab with Jiangnan University is founded!

 

This cooperation not only means our laboratory can better strengthen Foodchem awareness of quality control, but also means a major breakthrough in our research and development.

Food Institute of Jiangnan University is the only national key discipline in the field of food science and engineering, and has State Key Laboratory of food science and technology. The Institute has established a long-term and stable cooperative relationship with research institutions of United States, Netherlands, Japan, France, Ireland, Canada, Denmark, Russia and other countries, and enjoyed a high reputation at home and abroad.

FOODCHEM Group, in the second decade of sustainable development, not only wants to provide customers with high-quality products and services, but also to provide customized one-stop solutions. We will regularly carry out the technical exchanges, explore the application of technology and market trends, and promote the development of nutritional food ingredients, to make substantial contributions to the nutritional food ingredients progress.