On November 3, 2024, the Chinese Society of Food Science and Technology held its 21st Annual Conference in Chongqing. During the event, the organization announced the “Top 10 Food Technology Advances of 2024.” The joint project by Jiangnan University and Fushine—“Key Technologies and Industrial Applications of Filamentous Fungal Mycoprotein Biomanufacturing”—was selected as one of this year’s top achievements.

Understanding Industry Priorities and Advancing Key Food Technologies

The conference focused on the theme “Food Technology and Development Driven by Mission,” bringing together leading experts and academicians from the Chinese Academy of Engineering. Discussions centered on how China’s food industry can strengthen innovation, leverage modern agricultural and “big food” concepts, and use technology to support food security, high-quality industrial development, and the public’s growing demand for healthier, better foods.

Founded in 1980, the Chinese Society of Food Science and Technology is a national nonprofit academic organization dedicated to advancing food science and industry innovation. Over the past two decades, its annual conference has grown into one of China’s most influential events in the field, promoting high-quality development across the food sector.

As a highlight of the conference, the “Top Ten Advances in Chinese Food Science and Technology” awards recognize major breakthroughs from universities, research institutes, companies, and frontline scientists—showcasing the most significant and forward-looking progress in China’s food science landscape.

Advancing Next-Generation Proteins to Shape the Future of Food

During the conference’s keynote session, Academician Chen Jian—a leading expert in food science and synthetic biology—outlined how the “Great Food Perspective” can be advanced through expanding new food resources, innovating production pathways, and improving the efficiency of the food supply system.

He noted that China’s future food technology priorities include biosynthesis of key food ingredients, high-value resource transformation, precision nutrient delivery, and advanced systems for full-process control, along with developing cell factories for nutrition and flavor compounds.

Academician Chen emphasized that next-generation proteins have become a major area of global competition, with biomanufacturing—and particularly synthetic biology—playing a central role in producing “new quality” proteins and enabling precise nutrition. He highlighted the rapid growth of China’s microbial protein sector, noting that co-producing microbial proteins alongside nutritional and flavor components is emerging as an important industry trend.

To meet the growing and diversified demand for high-quality protein, Fushine has applied advanced microbial fermentation technology to protein production, achieving major R&D breakthroughs and successfully developing FuNext Mycoprotein—making the company the first in China to industrialize filamentous fungal protein at ton-scale.

Over the past year, FuNext Mycoprotein has moved from laboratory research to full commercial production, earning major international food-safety certifications including ISO22000, BRC, SQF, HACCP, as well as HALAL certification. Thanks to its versatile functionality, FuNext Mycoprotein can be used across a wide range of applications, including meat alternatives, protein beverages, high-protein baked goods, plant-based dairy, dietary supplements, sports nutrition, and pet food.

Fushine has already completed a 1,200-ton mycoprotein production line, now in stable operation, and is currently constructing Phase I of a 200,000-ton annual production and resource-utilization project, further strengthening its leadership in next-generation protein manufacturing.

Receiving the award reflects strong recognition from the Chinese Society of Food Science and Technology and highlights FuNext Mycoprotein as a successful example of Fushine’s new-quality productivity in action. Looking ahead, Fushine will continue to advance innovation and deliver higher-quality solutions to meet the growing and diverse nutritional needs of consumers.