Baixing Food has established an industry-academia-research partnership with Jiangnan University, focusing on edible mushroom fermentation and extraction processing. The collaboration targets natural nutritional additives, health food ingredients, and natural umami seasoning ingredients. Leveraging Jiangnan University's strengths in food fermentation, flavor chemistry, and functional factor research, together with Baixing's integrated mushroom value chain, deep-processing capabilities, and product development expertise, the team has achieved breakthroughs in targeted mushroom fermentation, high-efficiency extraction, flavor synergy, and stabilization technologies. These advances enable efficient enrichment of active compounds and natural umami from multiple mushroom species.
