After eight years of development, butter and frozen noodle products producer Kerisom Food Biotechnology, located in the Xinghua Economic Development Zone, Xinghua city, East China's Jiangsu province, has become the only enterprise with enzymatic butter production technology in the country.
One highlight of the company's overall efforts is its bolstering of agricultural science and technology innovation, strengthening basic research and exploring cutting-edge technologies.
In 2019, the company established the first provincial-level enzymatic hydrolysis dairy products engineering center in the country.
The company also emphasized the intelligent transformation of production methods. As such, it built a logistics distribution system to promote the automation of product inbound and outbound processes, in its push to create modern intelligent warehousing.
Through its systematic intelligent transformation, it is estimated that the company's workshop production efficiency has improved by over 30 percent, its product defect rate has been reduced to 6 percent and its raw material utilization rate has increased by over 5 percent.
A bird's-eye view of the plant run by Kerisom Food Biotechnology. [Photo/WeChat account: jsxhkfq]
The company has also placed emphasis on product research and development to seize more international and domestic market share.
Through the acquisition of a Swiss biotechnology company, the group succeeded in achieving significant results in the deep processing of agricultural and animal husbandry products by adopting internationally cutting-edge biological fermentation enzymatic hydrolysis technology.
Moving forwards, plans are for Kerisom to continue to expand its product line, focusing on the richness of product types and the diversification of flavors. To date, it has launched 60 to 70 types of products in various categories including soups and noodles.
Currently, Kerisom is continuing to extending its industry supply chain and fostering the development of the agricultural industry towards digitalization, intelligence, going green and in nutrition.