As the year draws to a close, Shuangta Food has once again delivered outstanding news in scientific and technological innovation. Relying on its deep-rooted technological expertise and pioneering leadership in the industry, Shuangta Food has successfully been approved to undertake the national key R&D program—“Research on Key Technologies for Green Manufacturing and Biosynthesis of Functional Proteins.” With this nationally recognized research project as its backbone, Shuangta Food is injecting strong momentum into the high-quality development of the pea protein industry and providing powerful impetus for seizing technological leadership and enhancing core competitiveness in the new era and new stage.

From “following” to “leading,” scientific and technological innovation strength establishes industry benchmarks.

As a leading enterprise in the deep-processing sector of pea protein, Shuangta Food has consistently taken technological innovation as its core driving force, achieving a transformative leap from “following” others technologically to becoming an industry “leader.” Since 2020, the company has repeatedly undertaken major provincial-level scientific research projects in Shandong Province. This recent approval for a national key R&D program project not only marks a milestone in the company’s technological advancement but also represents high recognition of Shuangta Food’s comprehensive strength in the R&D of critical technologies for functional proteins, underscoring its absolute technical leadership within the industry.

For many years, Shuangta Food has been deeply committed to cutting-edge fields such as green manufacturing, biosynthesis, functional modification, and high-value applications. The company has undertaken numerous major national and provincial-level projects, including the National Torch Program and the National Science and Technology Support Program, and has established several high-end provincial innovation platforms, including an Academician Workstation, the Shandong Provincial Enterprise Technology Center, and an Engineering Laboratory. Thanks to its relentless R&D investment and pursuit of innovation, the company has won numerous prestigious awards, including the First Prize for Technological Innovation in Shandong Province. Its core technologies have reached internationally advanced levels, laying a solid foundation for China’s pea deep-processing industry to break through technological bottlenecks and achieve global leadership.

Deepen the integration of industry, academia, and research to build a high-end innovation ecosystem.

Technological innovation hinges on a robust system. Shuangta Food has consistently placed technological innovation at the heart of its strategic priorities, building a comprehensive innovation ecosystem that integrates “talent aggregation + platform support + intellectual property protection.” To date, the company has been granted a total of 72 patents, including 20 invention patents, and has obtained invention patent certifications in multiple countries such as the United States, Canada, and Belgium, thereby establishing a globally comprehensive portfolio of independent intellectual property rights that provides a solid foundation for the core competitiveness of its products.

In terms of collaborative innovation among industry, academia, and research institutions, Shuangta Food is making steady and confident strides. Relying on the academician workstation led by Sun Baoguo, an academician of the Chinese Academy of Engineering, Shuangta Food has established a deep partnership with the team led by Ren Fazheng, another academician of the Chinese Academy of Engineering, in the field of pea nutrition and health. Together with universities such as Jiangnan University, Jinan University, and Shandong University of Technology, Shuangta Food has formed an innovative consortium, creating an integrated “industry-academia-research-application” ecosystem that enables efficient collaboration among talent, technology, and resources, thereby providing solid intellectual support and platform guarantees for tackling key technological challenges.

Anchor on new-quality productivity and empower high-quality industrial development.

Undertaking this key national R&D project under the National Key Research and Development Program is a crucial step for Shuangta Food in implementing its innovation-driven development strategy, and also reflects the company’s sense of responsibility in empowering industrial upgrading. After the project is implemented, we will further break through core technologies in the green manufacturing and biosynthesis of functional proteins, driving the iterative upgrade of production processes toward greater cleanliness, efficiency, and intelligence. This will help our products move toward greater functionality, differentiation, and high-end positioning, comprehensively enhancing the company’s global competitiveness and brand influence.

Since the beginning of this year, Shuangta Food has been committed to transforming scientific research findings into productive forces. The role of “new-quality productivity”—this critical variable—has become increasingly prominent, and the pace of technological innovation continues to advance both in breadth and depth. We have developed functional pea protein products tailored to meet the diverse needs of customers, endowing them with properties such as emulsification, dispersion, and gelation. We’ve also expanded our protein portfolio by introducing smaller-category proteins—including mung bean, broad bean, chickpea, and flaxseed proteins—thus broadening both the variety and distribution channels of our protein offerings. Pea protein peptides are rapidly gaining popularity in overseas markets, with orders pouring in as scheduled. The growing global consensus on health concepts driven by precision nutrition is further fueling this trend. In response to the needs of athletic scenarios, we’ve launched high-branched-chain amino acid peptide powders with a purity level exceeding 95%. Additionally, we’ve developed low-sodium, high-calcium pea isolate proteins and dietary fiber polysaccharides, which are being applied in meal-replacement powders and baked goods. These continuously iterated and upgraded premium new products are opening up new markets and creating fresh growth opportunities for Shuangta Food. Traditional drivers of growth are being revitalized, while new growth engines are steadily building momentum, enabling us to continuously forge new competitive advantages.

Today, Shuangta Food is truly turning a single soybean into a green, healthy, and eco-friendly food kingdom by continuously cultivating and exploring new frontiers—ensuring that every stage of the bean’s growth is ecologically sustainable and that all its components are efficiently utilized.

Looking ahead, Shuangta Food will take this approval of the National Key R&D Program project as a new starting point to further deepen collaborative innovation among industry, academia, and research institutions, accelerate the transformation of key technological achievements into practical applications, and seize the commanding heights of industry development through scientific and technological innovation. By harnessing new-quality productivity, we will inject fresh momentum into industrial growth, deliver a “Shuangta answer” to the high-quality development of China’s protein industry, and contribute Chinese strength to the innovative development of the global functional protein industry.