At Shanghai FIC 2014, Angel Yeast Co., Ltd introduced a number of innovations which gained much attention of most exhibitors from March 25 to 27.

(Chairman Yu Xuefeng communicating with customers)

　　In the flavor agent market, YE is developing rapidly in recent years in the food industry, with its outstanding advantages including fresh flavor enhancing abilities, food attributes, lowering salt and lighting salt abilities, and strong tolerance. Angel, with its YE production capacity of 46,000 tons, has become the first in YE production in the world.

　　This year, Angel has introduced new YE products such as kokumi flavor YE, meat-free source YE, high glutamate YE to meet the higher level demand of the seasoning industry.

Wang Xishan, Deputy General Manager meeting leaders of the China Additive Association

　　In the field of baking and food raw materials, a number of new innovations that Angel launched became the focus of the exhibitors. The frozen dough technology and frozen dough  semi-finished product technology that Angel developed, which cater to the in depth need of Chinese users, can well meet the industry\'s new requirements of intensive production, respond to rising costs, and enduring labor and equipment constraints. Angel\'s buns chicken powder and Vienna new soft European series of raw materials, with their unique selling point and more intuitive customer value, have become very popular.

　　In the field of bio-fermentation, Angel also introduced vinegar fermentation nutrients, soy sauce semi-dry yeast, Saccharomyces for yellow rice wine and other products, providing good solutions for users to enhance productivity, reduce costs, conduct clean production, and increase added value.

　　Angel also demonstrated its strategy of being a large biotechnology company with a number of achievements in the field of enzymes.