Exhibiting at FOOD INGREDIENTS CHINA 2025

Sichuan INGIA Biosynthetic Co., Ltd.（四川盈嘉合生科技有限公司） is a high-tech biotechnology company based in Chengdu, Sichuan Province, China, specializing in the research, development, and production of biosynthetically derived sweeteners and natural flavor ingredients. Leveraging cutting-edge biosynthesis, precision fermentation, and enzymatic conversion technologies, INGIA is shaping the future of clean-label, plant-based sugar alternatives for the global food, beverage, and nutraceutical industries.

Core Business and Product Portfolio

INGIA’s product offerings focus on next-generation sweetening solutions and flavor modulators designed to support sugar reduction and health-driven food innovation. Key products include:

• Ingvia® Stevia Solutions:

  • Steviol glycosides (Reb A, Reb D, Reb M) produced via enzymatic transformation and bioconversion
  • Non-GMO and clean-label, with sugar-like taste profile

• Ingvia® M+ Stevia Blends:

  • Customized blends of high-purity steviol glycosides designed to enhance taste masking and mouthfeel
  • Applications: carbonated beverages, dairy, confectionery, tabletop sweeteners

• Mogroside V (Monk Fruit Extract):

  • High-potency natural sweetener extracted from Siraitia grosvenorii
  • Up to 300x sweeter than sugar, used in functional foods and beverages

• AlluPure™ (Allulose):

  • Rare sugar with 70% the sweetness of sucrose but 90% fewer calories
  • FDA GRAS-certified, low-glycemic impact, suitable for keto and diabetic-friendly formulations

• Maltitol and Agglomerated Dextrose:

  • Sugar alcohol and carbohydrate bulking agents used in sugar-free confectionery and baked goods

• Natural Vanillin (VanilliNext™):

  • Biosynthetically produced vanillin from natural ferulic acid precursors
  • Clean-label alternative to synthetic ethyl vanillin

• Coenzyme Q10:

  • Fermentation-derived antioxidant used in functional foods, beverages, and dietary supplements

These products are developed for broad applications in low- and no-sugar food and beverage innovations, dietary supplements, oral care, and pharmaceutical flavor masking.

Technological Innovation and R&D

INGIA stands at the forefront of synthetic biology and green biomanufacturing, driven by a team of scientists and engineers with backgrounds in biochemistry, fermentation science, metabolic engineering, and food science. Its proprietary platforms include:

• Microbial fermentation and strain engineering for sustainable biosynthesis
• Enzymatic catalysis pathways for high-yield conversion of plant substrates
• Molecular sensory mapping and taste modulation research for product optimization

The company operates state-of-the-art R&D facilities and pilot plants in Chengdu and has filed multiple patents in the areas of high-efficiency bioconversion and rare sugar production.

Production Capabilities and Certifications

INGIA runs an integrated production model with manufacturing facilities that comply with global food and safety standards. Key production highlights:

• Industrial-scale fermentation capacity for rare sugars and sweet glycosides
• Annual production capacity of over 1,000 metric tons of steviol glycosides and allulose
• GMP and ISO22000-certified facilities
• Halal, Kosher, and non-GMO verified products available
• Full batch traceability and COA support

Market Presence and Global Reach

INGIA’s biosynthetic ingredients are distributed across North America, Europe, Asia-Pacific, and South America, serving a diverse client base of:

• Global and regional food & beverage manufacturers
• Nutraceutical and functional food brands
• Private label health food producers
• Flavor houses and formulation labs

Key market categories include sugar-reduced beverages, sports nutrition, diabetic-friendly foods, confectionery, and personal wellness products.

The company’s flagship ingredient brand Ingvia® is recognized for taste optimization and cost-efficiency, especially in challenging applications like acidic beverages, dairy analogs, and protein-based products.

Regulatory and Scientific Backing

• INGIA products meet regulatory standards set by the FDA (GRAS notifications), EFSA, China National Food Safety Standards (GB), and JECFA specifications
• The company actively contributes to global sugar reduction initiatives and collaborates with universities and third-party labs for toxicology, stability, and sensory testing

The biosynthetic steviol glycosides are labelled as “natural flavor” or “natural sweetener” depending on local food regulatory frameworks.

Strategic Differentiators

• Precision fermentation expertise enables consistent quality and scalable production
• Focus on taste-masked blends to address the sensory limitations of traditional stevia and rare sugars
• Offers custom formulation and application support for food R&D teams
• Part of the emerging wave of “new bioeconomy” companies focused on sustainability, health, and clean labels

Summary

Sichuan INGIA Biosynthetic Co., Ltd. is at the leading edge of sugar alternative innovation, providing science-backed, scalable, and consumer-accepted biosynthetic ingredients for the global food system. Through its brand ecosystem—including Ingvia®, AlluPure™, and VanilliNext™—the company is accelerating the transition toward low-calorie, plant-based, and sustainable food and beverage solutions, making it a valued ingredient partner for health-forward brands and manufacturers worldwide.