From October 25–27, 2024, the 5th National Food Biotechnology Conference was grandly held in Shanghai. The event was co-organized by the Chinese Society of Biotechnology and the Chinese Institute of Food Science and Technology, under the theme “Intelligent Bio-Manufacturing Empowering New Productivity in the Food Industry.”

The conference brought together four academicians—XIE Jianping, CHEN Jian, XIE Mingyong, and ZHANG Lixin (Academician of the European Academy of Sciences)—alongside more than 90 expert speakers. Over 600 participantsattended, including representatives from industry, research institutions, and investment organizations.

Academician CHEN Jian: Shaping the New Model of Future Food Production

At the conference, Academician CHEN Jian of the Chinese Academy of Engineering—also Senior Advisor to the Bio-Fermentation & Future Food Industry Chain and Chair of the Technical Committee of the China Institute of Bio-Fermentation and Future Food—delivered a detailed presentation on “Future Foods and Bio-Manufacturing.” He outlined China’s strategic positioning for next-generation food technologies, emphasizing the importance of building comprehensive development advantages, seizing technological high grounds, and transforming how food will be produced in the future. CHEN Jian highlighted the need for new manufacturing models, new processing directions, and innovative safety and control systems that can replace traditional food production methods with high-quality, modern alternatives.

National Policy Momentum Behind Future Foods

In recent years, the concepts of a “diversified food supply system” and the “big food concept (大食物观)” have repeatedly appeared in national government reports, signaling strong policy support for future foods and biotechnology. President XI Jinping has identified food biotechnology as a key engine for driving innovation and rapid progress in the food industry, as well as a crucial pathway for developing new-quality productivity. The State Council’s General Office further reinforced this direction in its policy document “Opinions on Practicing the Big Food Concept and Building a Diversified Food Supply System,” which calls for cultivating emerging bio-industries, encouraging the development of new food categories, expanding agricultural possibilities through modern technologies, enriching the diversity of food resources, advancing bio-agriculture, and developing new protein sources such as microbial biomass protein.

Fushine's FuNext Mycoprotein: A Complete and Modern Meat Alternative

Fushine Vice Chairman LI Huiyue attended the conference together with the company’s microbial protein team and delivered a special presentation titled “Fushine’s Industrialization Practices of Microbial Protein and Its Applications in Food.”

During his speech, Li highlighted that Fushine Microbial Protein (FuNext Mycoprotein) breaks free from the limitations of traditional agricultural and livestock-based protein production. With its high-tech, high-efficiency, and high-quality characteristics, FuNext Mycoprotein represents a quintessential example of new-quality productivity.

From a nutritional perspective, FuNext Mycoprotein demonstrates distinctive advantages and strong development potential. It contains high levels of essential amino acids with a composition that closely aligns with human nutritional needs, making it easier for the body to absorb and utilize. Experimental studies further show that FuNext Mycoprotein is a natural source of B vitamins and choline.

Compared with traditional animal protein, FuNext Mycoprotein is far less affected by resource constraints and environmental fluctuations, allowing for stable, high-quality protein production and continuous nutritional output. Its production process is also highly controlled, effectively avoiding issues such as potential drug residues associated with traditional farming, and thereby ensuring greater purity and safety in the final product.

Fushine has successfully positioned FuNext Mycoprotein as a demonstration of new-quality productivity in action. To meet the growing and diversified demand for high-quality protein, the company has developed both dry-base and wet-base product formats, supported by advanced technology and an innovative R&D approach.

FuNext Mycopotein also shows strong potential across downstream applications. It can be widely used in meat alternatives, protein beverages, high-protein baked goods, plant-based dairy, dietary supplements, high-protein nutrition products, and pet food, among many other categories.

To date, Fushine has completed a 1,200-ton microbial protein production line, which is already in stable operation. Construction of the Phase I 200,000-ton Microbial Protein and Resource Utilization Project is currently underway. Over the past year, Fushine successfully transformed its microbial protein research into industrial-scale production and obtained ISO 22000, BRC, SQF, and HACCP certifications, as well as HALAL international certification.

These achievements reflect the company’s comprehensive strength and strong execution capabilities in the microbial protein field, giving Fushine a significant advantage in future market competition. They also lay a solid foundation for meeting market demand and driving industry development—marking another important milestone in Fushine's path of innovation and quality-driven growth.

Fushine's FuNext Mycoprotein will continue to contribute to meeting the population’s growing needs for diverse, high-quality, and health-oriented food solutions.