H&K Was Awarded Three Honors at 2020 China Flavors, Fragrances and Cosmetics Industry Science and Technology Conference

In order to further facilitate the innovative development and improve overall technological level of the flavors, fragrances and cosmetics industry, 2020 China Flavors, Fragrances and Cosmetics Industry Science and Technology Conference and the 13th Seminar themed by “Cope with Challenges and Start Again” was held in Suzhou, Jiangsu Province on August 13, 2020. After two years, over 300 persons including government leaders, industry leaders, specialists and scholars, R&D elites, representatives of enterprises attended this Conference, to jointly consider the industry development from an innovation perspective, and to future-proof it with cutting-edge technologies.

This Conference was sponsored by China Association of Fragrance Flavour and Cosmetic Industries (CAFFCI), which was established in 1984, is a national industrial association at the first level and a social organization with the status of a legal person. Over the years, CAFFCI has been fulfilling its purpose of facilitating research and development innovation of the industry, and is engaged in holding authoritative high-quality academic conferences to promote communication and to realize win-win cooperation. The excellent academic papers appraised and elected by the Conference over the past years are of high reference value and application value in opening up thoughts, in expanding methods, and in transforming achievements.

Ms. Xiang Qun, Chief Flavorist of H&K, participating in the interview on flavorists

At the award ceremony of the Conference, by virtue of its outstanding scientific research contribution, excellent patent innovation, Shanghai H&K Flavours & Fragrances Co., Ltd. (“H&K” or the “Company”) was awarded the three honorary titles from CAFFCI, including “Excellent R&D Team”, “Technology Leadership Prize” and “Excellent Engineer Prize”. Ms. Xiang Qun, Senior Technical Director and Chief Flavorist of H&K won the honorary title of “Technology Leadership”, and Mr. Zhao Jishun, Senior Engineer of H&K was honored with the “Excellent Engineer”.

Shanghai H&K Flavours & Fragrances Co., Ltd. was honored with the “Excellent R&D Team”

Ms. Xiang Qun, Chief Flavorist of H&K was honored with the “Technology Leadership”

Mr. Zhao Jishun, Senior Engineer of H&K, was honored with the “Technology Leadership”

There are three industry specialists in the R&D team of H&K, and five members of the team have obtained senior professional titles. The team has established wide and close relationship with national key research institutes and universities, e.g. Jiangnan University, Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai Institute of Technology. Besides, by relying on the National Enterprise Technology Center and the Post-doctoral Research Centers of Huabao Flavours & Fragrances Co., Ltd. (“Huabao”), H&K and Huabao could share resources with each other. H&K releases new technological achievements every year, and applies for at least of five patents every year. In recent years, H&K have completed 16 scientific and technological achievements in total, and have obtained letters patent for each achievement and transformed all of the achievements. Recently, the R&D Team of H&K has been engaged in the research on bio-enzyme technology, the extraction technology for supercritical fluid, precise separation and purification technology for natural products, Maillard reaction, food processing and flavoring technology and structure identification technology, and several high and new technologies have been transformed into productivity by the team, with its products being widely applied in food and pharmaceuticals industry.

Ms. Xiang Qun, Senior Technical Director and Chief Flavorist of H&K is also a specialist of the Specialized Committee for Nuts and Roasted Seeds of China National Food Industry Association, one standing director of the China Association of Fragrance Flavour and Cosmetic Industries (CAFFCI), and member of the National Professional Standardization Techniques Commission. The team led by Ms. Xiang has been awarded the honorable title of “Excellent Team” by Huabao and the Company several times, and she is one “Contemporary Craftsman” awarded by Shanghai Jiading Industrial Zone and one “Advanced Scientific and Technical Worker” awarded by the Specialized Committee for Nuts and Roasted Seeds. New flavours & fragrances developed by herself rank No. 1 in the Company, and have been recognized by the market. Besides, Ms. Xiang has created an innovative category, “sugar free mint”, which has been applied to areca-nut products. Mr. Zhao Jishun, Senior Engineer of H&K, used to be responsible for several major new product R&D projects, has solved non-antiseptics emulsification and the freezing resistance problem by using innovative approach, which could improve the illumination stability of citrus emulsion flavor. In addition, Mr. Zhao has developed the series of milk flavour product, which opens up the novel thinking for natural milk flavour.

The Spring is gone, but the Autumn is splendid. At this grand meeting of the industry, our outstanding scientific research achievements and excellent patent innovation enable us to place high expectations for the bright future of the flavours and fragrances industry. Just because that the Company has been paying close attention to scientific research and that the R&D team keeps continuous innovation and forging ahead, the Company could make such great achievements. In the future, H&K will invest more in scientific research, develop great insights into customer demand, and apply internationally advanced technologies, to convey the concept of nature, health and nutrition, so as to bring more joyful and more excellent flavors for Chinese consumers.