Fermented Glucose Flour is kind of product primarily made from glucose powder, yeast extract, and other raw materials. It is produced by fermentation with GRAS (Generally Recognized As Safe) microbial strains. Suitable for Meat, Dairy, Bakery, Egg products, and Rice or Starch-based foods.
This product extends shelf life and aligns with the "clean label" trend in healthy food development.

Fermented Sugar is a solid-state seasoning product produced by fermentation with white sugar (sucrose), yeast extract, and other raw/auxiliary materials, use food-safty microbial strains.

Fermented Sugar is rich in amino acids, proteins, organic acids, and other bioactive compounds, effectively enhancing and maintaining food flavor profiles.

Fermented Corn Flour is a non-ready-to-eat product for industrial food processing, primarily made from corn starch. Fermented by multi-strain (e.g., yeast, acetic acid bacteria) , processed and packaged via spray-drying or non-drying methods, resulting in distinctive flavor-enhancing compounds.

Nisin is a small antimicrobial peptide produced through modern biotechnology, extracted from the fermentation products of Lactococcus lactis. Composed of 34 amino acids, it exhibits strong antibacterial activity. Upon ingestion, Nisin is safely digested and broken down into amino acids by proteolytic enzymes in the human body. Recognized as a safe food preservative by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), it is widely approved for use in food safety applications.

Fermented Wheat Flour is a solid-state seasoning product produced by fermentation with Wheat, use food-safty microbial strains. Which is rich in amino acids, proteins, organic acids, and other bioactive compounds, effectively enhancing and maintaining food flavor profiles.

Vinegar powder is asolid-state seasoning product which has antibacterial and seasoning functions.