China’s Angel Yeast has officially opened the doors of its purpose-built complex for industry technology research and development.
Unveiled in June, the complex marks a major milestone for the group’s scientific research process, as Angel Yeast continues to support the technological advancement of the biotechnology industry.
Located in Yichang City, Hubei Province in central China, the centre spans a total area of 36,000sqm and can house up to 1,500 people engaged in R&D and related work.
Planning for the project first commenced in October 2019, and more than 196 million yuan ($30 million) has been invested to date.
After it is put into operation, Angel Yeast estimates that over $60 million will be allocated annually into scientific research, with the aim to transform the complex into a leading global yeast technology research platform and a world-class biotechnology product R&D centre.
“We are thrilled to open our new R&D complex after more than a year of planning and construction. We believe this project will further accelerate the advancement of Angel Yeast’s innovation system in major industries, including yeast and yeast derivatives, healthy ingredients and raw materials, nutrition and healthcare, and non-yeast related biotechnologies,” said Xiong Tao, chairman of Angel Yeast.
Xiong pointed out that other than the development of biotechnology, the company pursues the innovation of healthy life as well.
“By enhancing our independent innovation capabilities and strengthening our international cooperation, we have cemented Angel Yeast’s position as a leader and pioneer in the development of the industry,” he added.
The company’s new R&D complex contains nine technical centres respectively for yeast and enzyme, industrial and brewing microbiology, protein nutrition and food flavouring, baking and Chinese dim sum, agricultural biotechnology, environmental protection, industrial innovation, nutrition & health, and testing.
Researchers at Angel Yeast’s complex will concentrate their efforts on exploring plant-based meat alternatives, food flavor enhancements, gut health and probiotics, clean nutritional sources for fermentation, immune health and sports nutrition, alternatives to antibiotics, and yeast production and sustainable development.