Pioneering Research and Development in Functional Ingredients #
Be New ‧ Be Beneficial ‧ Be Limitless #
The Innovation R&D Center at New Bellus is dedicated to advancing the science and application of functional ingredients. Our multidisciplinary team and state-of-the-art laboratories drive innovation across probiotics, medicinal mushrooms, fermented herbs, and bioactive compounds, ensuring high standards of quality and efficacy.
Professional R&D Team #
Our R&D team brings together experts from diverse fields, including food science, microbiology and immunology, molecular bioscience, and biomedical science. This collaborative environment fuels our innovative spirit and research excellence. Since its inception, the team has published multiple papers in international journals and received numerous patents and international invention awards, reflecting our commitment to scientific advancement.
Probiotics Laboratory #
The Probiotics Laboratory focuses on identifying and optimizing strains suitable for large-scale production. Through continuous screening, culture medium optimization, and precise fermentation parameter adjustments, we establish ideal growth conditions for each strain. The lab is equipped with fermenters of various sizes to simulate scale-up processes, ensuring biological stability during production. Our advanced strain identification and preservation techniques have enabled us to build a comprehensive probiotic gene bank, now housing thousands of strains.
Medicinal Mushroom Laboratory #
Our Medicinal Mushroom Laboratory specializes in mycelium isolation and preservation from mushroom fruiting bodies. The collection includes a wide variety of mushrooms sourced globally, with ongoing expansion. The lab is committed to optimizing growth conditions for fungal mycelium and maximizing the yield of active ingredients through improved culture media and post-processing techniques. Successful commercialization includes Antrodia cinnamomea mycelium, Cordyceps sinensis (Hirsutella sinensis) mycelium, and Hericium erinaceus mycelium.
Fermented Herbal Laboratory #
The Fermented Herbal Laboratory leverages probiotics and fungi to ferment traditional Chinese herbs, fruits, vegetables, and rice grains. By optimizing fermentation conditions, we enhance the production of effective active ingredients. Each raw material undergoes strict health and safety checks prior to fermentation. The lab is equipped with High-Performance Liquid Chromatography (HPLC) and spectrophotometry for precise quantitative and qualitative analysis. Commercialized products include Fermented Ashwagandha, Fermented Rhodiola, Fermented Ginseng, Fermented Black Garlic, Fermented Fruit & Veggies, Fermented Berries, and Fermented Kombucha.
Bioactivity Laboratory #
The Bioactivity Laboratory is dedicated to evaluating the biological efficacy of various fermented ingredients. Utilizing advanced analytical techniques and biological models, the lab develops functional screening platforms to explore diverse health and wellness applications. Equipment includes a Microplate Spectrophotometer, qPCR machine, and Image Cytometer. Collaboration with domestic academic institutions and partnerships across industry, government, academia, research, and healthcare sectors further strengthen our R&D capabilities, enabling us to deliver greater product value and comprehensive solutions.
Quality Control Laboratory #
Our Quality Control Laboratory ensures product stability, sanitation, and safety through rigorous quality control measures. The lab is equipped with advanced analytical instruments, including Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS), HPLC, Spectrophotometer, Evaporative Light Scattering Detectors (ELSD), Gas Chromatography (GC), and Hemocytometer. Certified under ISO/IEC 17025 (Laboratory Quality Management System), the laboratory monitors product quality in accordance with international standards.
We are committed to achieving high levels of client satisfaction by providing tailored services to meet individual needs and supporting their sales processes.