On March 28, 2009, non-meat thermal reaction flavor and meat flavor made from livestock and poultry bone by extraction and biological enzymolysis products passed experts' achievement evaluation
On April 12, 2014, compound seasoning combining vacuum frying and microcapsule embedding technologies and tomato sirloin compound seasoning combining multistatge enzymolysis, Maillard reaction and fat oxidation technologies products are rated as technical innovative achievements by Henan Science and Technology Agency
On June 27, 2014, the company applied for 12 national invention patents on the basis of owning 6 national invention patents
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