SINOQUAL — Pingdingshan Jinjing Biotechnology Co., Ltd. KLBD Kosher Certification Case Study
Since its founding in 2010, Pingdingshan Jinjing Biotechnology Co., Ltd. has drawn on decades of technical expertise paired with an outstanding R&D and application team. Upholding its principle of "quality first, customer foremost," the company employs leading bio-extraction, enzymatic hydrolysis, fermentation, and ultra-fine grinding technologies to create food ingredients that can replace chemically synthesized ones, becoming an industry expert in nutritious and flavorful foods.
As a supplier to dairy enterprises such as Yili and Mengniu, Jinjing Biotech is dedicated to producing the most natural and healthy food ingredients. To provide superior products and services to domestic and international customers, the company obtained KLBD Kosher certification for its flagship product, soy fiber, with SINOQUAL's assistance. Using an advanced international management model, every stage — raw materials, production, finished-product inspection, and warehousing and logistics — complies with international Kosher certification standards.
Soy fiber, extracted from non-GMO soybeans, is produced through purification, separation, drying, and grinding processes. With the booming growth of the plant-based vegetarian market in recent years, it is increasingly used in fermented milk, meat products, seasoned flour products, pastry fillings, and baked goods. This market is projected to reach annual sales of 1.5 billion euros by 2025, presenting a very promising outlook.
FAQ
- Which Pingdingshan Jinjing Biotech product obtained Kosher certification?
- Its flagship product, soy fiber, obtained KLBD Kosher certification, with every stage — raw materials, production, finished-product inspection, and warehousing and logistics — complying with international Kosher standards. Founded in 2010, Jinjing Biotech is a supplier to dairy enterprises such as Yili and Mengniu.
- What is the market outlook for soy fiber?
- Soy fiber is extracted from non-GMO soybeans through purification, separation, drying, and grinding. With the booming plant-based vegetarian market, it is increasingly used in fermented milk, meat products, seasoned flour products, pastry fillings, and baked goods. This market is projected to reach annual sales of 1.5 billion euros by 2025.
