R＆D CENTER

Foodchem has served more than 5,000 customers worldwide in the first decade. According to market trends and customer needs, Foodchem hopes to serve more global food terminal customers in the second 10 years. Provide product application solutions and the development of new products.

The Shanghai R&D Center was established in 2017. In the past two years, we have developed high-intensity sweeteners, complex sweeteners and natural sweeteners for beverage products. This year we have developed hydrocolloid products to serve meat products customers; Egypt's enzyme preparation experts Join Foodchem and develop enzyme preparations & flour improvers to serve customers around the world.

We have developed three branded product lines:Foodmate™,Foodsweet™ and Foodzyms™.The specific products are as follows:

Foodmate™: Collagen, gelatin and nutritional health product development

Foodsweet™: Natural sweetener, compound sweetener, tabletop sweetener

Foodzyms™: Baking enzyme preparation, flour improver, baking raw material

Foodchem and Jiangnan University set up a joint laboratory!

This collaboration not only means that our labs can better enhance Foodchem's awareness of quality control but also represents a major breakthrough in our new direction.

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 the United States, Netherlands, Japan, France, Ireland, Canada, Denmark, Russia, and other countries, and enjoyed a high reputation at home and abroad.

Foodchem International Corporation, 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.