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China National Research Institute of Food & Fermentation Industries

China National Research Institute of Food & Fermentation Industries (CNRIFFI), formerly known as Scientific Institute of Food and Fermentation Industries of the Ministry of Light Industry, was established in 1955. It is a national research institution with the longest history, the largest scale and the strongest comprehensive strength in China’s food industry. As a contributor who laid the foundation for national food industry, it owns the right of formulating international standards in the field of biotechnology, food technology, etc. It is committed to providing technical support and integrated industrial solutions for the development of China’s food industry.

The main business of CNRIFFI is scientific R&D, standard formulation, high-end services and transformation of technological achievements in food and fermentation industries. It is the domestic leader in many fields, like the key improving technology of Chinese baijiu, beer, other

alcoholic beverages and traditional fermented food, the process- upgrade transition of intelligent brewing, the core technology of low GI food resources and nutritional functional food, and the utilization of food industrial microbial resources. It plays an irreplaceable role in national food safety and authenticity assurance, food standard formulation, common key technologies in food industry, and products development. In the field of health and functional foods, CNRIFFI as a host of national science and technology programs, has managed to develop various health and functional food products to satisfy differentiated needs, such as health management of chronic diseases, weight management, cosmetic function, fitness function, particular needs sustenance for elders and children, and other targeted nutritional formula food for special medical purpose. CNRIFFI owns the largest national fermented- food microbial resources collection, including 13000 industrial microbial strains, which is capable to provide microbial products and technology solutions in the fields of food fermentation, medicine, cosmetic, environmental protection, etc.

Introduction of product series：
Maotai-flavor Expert Tasting Baijiu 　　This product is produced in core Maotai-flavor spirits production area: Mao Tai, GuiZhou. The liquor is using traditional Maotai Kunsha method that distilled from fermented hongyingzi sorghum and high-quality wheat, with premium water from Chishui river.
Maotai-flavor Baijiu 　　Maotai-flavor baijiu was produced from Zunyi Maotai Town in China, where is the world's top ten liquor producing areas. This baijiu benefits from the unique local natural conditions of brewing. It is made from the local high-quality red sorghum, wheat and water, using the traditional process of daqu Maotai-flavor baijiu and combing the modern technology. This product has the typical maotai-flavor, round and delicate taste, coordination body, long aftertaste, long-lasting empty cup incense. It is a high-quality maotai-flavor baijiu.
Stachyose 　　Stachyose is a functional oligosaccharide with China National Research Institute of Food & Fermentation Industries co. Ltd's independent copyright. Stachyose is extracted from the traditional Chinese vegetable Stachys sieboldii by water. It has a well-studied structure-activity profile and a stable property. It works in small doses (0.5-3g) and suitable for a wide scale of applicable consumers.
Peptide Nut Bar 　　Peptide Nut Bar is jointly developed by China National Research Institute of Food & Fermentation Industries co .ltd and Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease. The healthy product considers both leisure and nutrition. Nut Bar is prepared with high-quality ingredients at home and abroad, such as almond, cashew nut, cranberry, and pumpkin seeds.
Teleda Qvevri Dry Red Wine 　　Teleda is committed to sustainable vineyard management and production of fine wines in large Qvevri with minimum addition of sulfur. Almost all wines produced in the winery are made in this traditional Qvevri method which dated back to 8000 years ago. This Qvevri Dry Red Wine boasts aromas of cherry and berries, with elegant chocolate and herbal notes. Vines are 60-80 years old from low-yield vineyard. It shows silky tannin with a hint of minerals. Mild spices appeared in the after taste. This wine pairs perfect with lamb, stewed beef, etc.
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