From August 22 to 23, the 2nd Precision Nutrition Industry Conference was held. UNISONS Biotechnology participated across multiple parts of the program: at the opening ceremony, it co-initiated the “Precision Protein Nutrition Action Initiative”; together with Feihe, it launched the “Protein Composite Functional Premix” and a functional starter culture solution; it co-hosted the Probiotics and Gut Health Forum; and two of its technical leaders delivered keynote presentations. At the UNISONS booth, visitors could also sample freshly made casein yogurt prepared on site.
Over the two-day event, UNISONS joined industry partners in exploring how to translate “New Thinking in Nutrition, a Healthier Future” into real-world industry applications.
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Opening Ceremony: Co-initiating the “Precision Protein Nutrition Action Initiative”
At the opening ceremony on August 22, UNISONS Chairman Zhu Jiaolin took the stage alongside representatives from across the industry to jointly launch the “Precision Protein Nutrition Action Initiative.”
The initiative calls for a more scientific, precise and scenario-based approach to protein nutrition. It encourages stronger collaboration across the value chain—from ingredients and processing to product applications—so that protein nutrition can enter consumers’ everyday diets in more suitable and accessible product formats.
02
Jointly Launching the “Protein Composite Functional Premix” with Feihe
At the conference, UNISONS and Feihe jointly unveiled the “Protein Composite Functional Premix.” Feihe’s dairy-based ingredients and membrane-separation technology enable precise control of nutritional composition, while UNISONS contributes its functional starter cultures, strain expertise and fermentation capabilities. Together, the two companies have combined their respective strengths into an integrated solution.
For the industry, this type of premix helps lower the development threshold for precision nutrition products. Finished-product brands can access a validated protein nutrition solution without having to begin with strain screening and formulation development from scratch.
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Co-hosting the Probiotics and Gut Health Forum
Unveiling the Results of the Strategic Partnership
On August 23, the Probiotics and Gut Health Forum, co-hosted by UNISONS, brought together representatives from industry, academia and research institutions to discuss gut microbiota, functional strains and the translation of scientific research into finished products.
During the forum, the strategic partnership outcome—the “Feihe–UNISONS Functional Starter Culture Solution”—was officially unveiled.
The collaboration brings together Feihe’s high-quality micellar casein with UNISONS’ probiotic research and development, industrial-scale manufacturing and formulation design capabilities. Together, these elements form an end-to-end technical pathway from raw materials to finished products, marking a major step in moving the partnership from joint research and development to integrated solution delivery.
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▍Yang Cheng
President, UNISONS Research Institute
“Enhancing Furimmo Casein Ingredients with Functional Starter Culture Solutions”
Yang Cheng opened his presentation by highlighting a common challenge in today’s market: most high-protein yogurts are relatively high in fat, while the limited number of low-fat options often struggle to deliver a satisfying taste and texture. Nutrition and sensory quality have long been difficult to balance.
One reason is that industrially produced yogurt typically has a shelf life of three to four weeks. Starter cultures must therefore be selected primarily for their ability to control post-acidification, which limits the range of functional strains that can be used.
With the UNISONS solution, post-acidification is no longer the main bottleneck, allowing greater flexibility in starter-culture design. Feihe’s membrane-separation technology enables precise adjustment of the protein-to-fat composition. When combined with UNISONS functional starter cultures and Furimmo casein milk powder, the solution can deliver both nutritional value and a satisfying sensory experience in a single cup of yogurt.
▍Bocheng Zhang
Technical Advisor, UNISONS
“What Matters More Than Function Is the Use Scenario: How Functional Strains Deliver Precision Nutrition”
Zhang Bocheng put the issue plainly: consumers will not purchase a product simply because it contains a large number of strains. Instead, they want three specific questions answered:
Has my need been understood? Is this cup of yogurt suitable for my current situation? Are its taste and method of use convenient enough for me to continue consuming it consistently?
The more specific the application scenario, the more precise the formulation can become.
His presentation systematically introduced seven formulation directions designed around “consumer group × consumption moment.” Every formulation must answer the same questions: Who needs it? When should it be consumed? Why has this particular combination of strains been selected?
The screening criteria are equally rigorous. Supporting evidence must be specific to the individual strain; the effective dose must be feasible within the product format; and fermentation performance, viability and taste must all meet the required standards.
Throughout the two-day conference, the homemade casein yogurt at the UNISONS booth remained one of the event’s most popular attractions. A steady stream of visitors came to sample it, with feedback focusing mainly on two points:
Many were surprised that a high-protein, low-fat yogurt could have such a smooth texture, and they found that making it at home was much easier than expected.
The yogurt was made using UNISONS functional starter cultures and Feihe Furimmo casein ingredients, providing the most direct demonstration of the technical solution jointly launched by the two companies.
Key Features of the Yogurt
· High protein: More than 6 g of protein per 100 g
· Low fat: Less than 1 g of fat per 100 g
· Zero sucrose and zero additives
· Smooth texture, mild acidity and a fresh flavor
· Three-step preparation and overnight fermentation, making it easy to prepare at home
Beyond nutrition, equally stringent safety standards were applied. The finished yogurt was tested in accordance with China’s national standard GB 19302-2025, with no E. coli or mold detected.
Additional testing was conducted in accordance with ISO 13559. Counts of microorganisms other than lactic acid bacteria were found to be close to zero, reaching the hygiene level of industrially produced yogurt.
The starter culture powder maintains Grade I stability at room temperature, eliminating the need for additional refrigeration in household use.
Another notable advantage is the opportunity for customization. Because the product is intended for short-term storage and the ingredients are sterilized at relatively mild temperatures, fresh fruit and other flavor ingredients can be added before or after fermentation according to individual preferences.
Some of the sugar in high-sugar fruits can also be partially metabolized during fermentation, while the fruit’s original flavor is retained.
From an industry initiative and a strategic partnership milestone to two technical presentations and a cup of yogurt available for on-site tasting, UNISONS’ participation in the conference connected every stage of a complete pathway:
Placing functional starter cultures at the technical core, using real-life consumption scenarios as the starting point for product design, and bringing precision nutrition within reach as part of everyday meals.
