Innovation is the core driving force for enterprise development, and technology is the core support for quality upgrading. In order to deeply root in the Chinese market, adapt to the trend of domestic consumption upgrading, and promote the integration and innovation of domestic and foreign food technology, the R&D headquarters of Nongxin Food China was officially established in 2002. As the core technology engine for Nongxin Group to layout in the Chinese market and radiate to the Asia Pacific region, the R&D headquarters has always adhered to the core development concept of "world deliciousness dominated by Korean flavor+localization in China" since its establishment, breaking down traditional barriers in food R&D and building a full chain scientific research and innovation system integrating food R&D, professional testing, technological innovation, and process optimization, providing continuous technical support for Qingdao Nongxin and Nongxin Group's industrial layout in China.

Based on more than 60 years of global food research and development experience and technological accumulation of Nongxin Group, the R&D department has established a professional and experienced composite R&D team. The team members are deeply involved in multiple sub fields such as food flavor research and development, food process optimization, food safety testing, and product formula improvement, combining the advantages of Korean food research and development technology with the insight into the Chinese local food market. The team is based on the global trend of food flavors, conducting in-depth research on the cultural differences in Chinese cuisine between the north and south, changes in popular consumer tastes, and development trends in the catering industry. They accurately capture the product demands of emerging fields such as pre made dishes, new tea drinks, specialty catering, and leisure food. While retaining the authentic taste and unique characteristics of Korean style food, they carry out targeted localization innovation and improvement to solve the industry pain points of insufficient compatibility between Korean style food and the Chinese market.

At the level of product research and development innovation, the R&D department focuses on the company's five core product categories, continuously carrying out formula upgrades, process optimization, and new product development work. Optimize the extraction process for concentrated juice series products, preserve the original flavor and nutrition of fruits, vegetables, seafood, and livestock to the greatest extent possible, and improve product purity and adaptability; Targeting seasoning and sauce products, combining Chinese cooking scenarios such as frying, stir frying, cooking, deep frying, and stewing, adjusting the ratio of saltiness, freshness, and aroma, and developing customized seasoning products suitable for home cooking, catering chains, and industrial processing; At the same time, continuous iteration of dehydrated vegetables, chili powder, and puffed semi-finished product processes has improved the product's freshness locking ability, taste and texture, and storage stability. After multiple self-developed new products were launched, they quickly gained market recognition and filled the gap in the industry's segmented market.

In addition to core R&D innovation, the R&D department also undertakes important functions such as comprehensive product testing, quality standard upgrading, and technical compliance control. Relying on CNAS accredited standardization laboratories and equipped with internationally advanced food testing equipment, we can independently complete full category testing projects such as pesticide residue testing, microbiological testing, flavor component analysis, and physical and chemical index testing. We strictly adhere to national food safety standards and global international standards such as BRCGS and HACCP, and conduct regular sampling and full batch testing on all raw materials, semi-finished products, and finished products of the company to eliminate quality hazards from a technical perspective. At the same time, the team continues to optimize the internal control quality standards of the enterprise, combined with the latest industry regulations and market demand, updating the production process specifications and testing standard system, so that the product quality of the enterprise always leads the industry standards.

For over 20 years, the R&D headquarters of Nongxin Food China has continuously empowered the development of enterprises with technological innovation, achieving a transformation and upgrading from "introducing technology" to "independent innovation", and from "standardized production" to "customized R&D". This not only helps Qingdao Nongxin enrich its product matrix and enhance its core competitiveness, but also promotes the deep integration of Korean style specialty food flavors with China's local food culture, laying a solid technological foundation for enterprises to deeply cultivate the domestic market, expand global trade, and achieve sustainable high-quality development.