Core Expert Team and Technological Strength Introduction
Talent is the core competitiveness of an enterprise and an inexhaustible source of innovation. Currently, Karasker (Xiamen) Technology Co., Ltd. & Xiamen Nandi Biotechnology Co., Ltd. have successfully built a high-level R&D team composed of industry leaders, senior experts, and young scientific and technological backbones. Team members cover multiple cutting-edge fields such as food, pharmaceuticals, and chemicals.
Technology empowers industry, and innovation leads the future. Karask (Xiamen) Technology Co., Ltd. & Xiamen Nandi Biotechnology Co., Ltd. will continue to uphold a pragmatic spirit, rely on this outstanding team of experts and scientific and technological personnel, continuously increase R&D investment, deepen the tackling of core technologies, and work hand in hand with global partners to contribute more nutritional solutions to customers with the power of technology.
Wang Wencheng | Senior Food Engineer, Senior Nutritionist of the Chinese Nutrition Society, Director of the Research Center of Karasker (Xiamen) Technology Co., Ltd., & Director of the Technology and R&D Center of Xiamen Nandi Biotechnology Co., Ltd.
As the "helmsman" of the company's technological research and development, Mr. Wencheng Wang has been deeply involved in the food industry for over 30 years. He has presided over or participated in several major enterprise and institutional research projects, laboratory establishment and assessment, and published more than 10 high-level papers in top international journals and authoritative industry conferences. He also holds multiple patents for both himself and his company. He led his team to overcome technical difficulties in creating high-FU organic natto, research on reducing nutrient loss during health product production, and addressing key technical challenges such as achieving sterile and dust-free factory workshops and the production and preservation of high-nutrient-density products.
Graduated in 1995 from the School of Food Science and Technology at Nanchang University, ranked third in China for food science. From 1995 to 2002, worked at the Jiujiang Municipal Product Supervision and Inspection Institute in Jiangxi Province, holding positions such as food inspector, auditor, laboratory director, quality manager, and deputy director. Later, held positions such as quality control director and technical manager in foreign-invested enterprises in Australia and France.
Published over 10 papers in national core journals and provincial/ministerial-level journals, including the following representative works:
1. On the Importance of Food Testing for Food Safety - Published in *Scientific American* (Chinese edition), 2026
2. Analysis of Food Additives and Food Safety Issues - Published in *Scientific American* (Chinese edition), 2026
3. Food Safety Testing and Analysis of Genetically Modified Organisms - Published in *Chinese Journal of Food and Nutrition*, 2012, No. 2
4. International Food Safety Testing and Analysis of Genetically Modified Organisms - Published in *Grain Processing*, 2011, No. 5
5. Analysis of Interference Factors in the Determination of Tea Polyphenol Content - Published in *Grain Science and Technology and Economy*, 2011, No. 4
6. Inspection Services: Another Frontier for Quality Inspection Agencies - Published in *China Quality Supervision*, 2000, No. 8
Navigator: Industry Expert/Senior Food and Health Supplement Explorer
[Wang Wencheng, Mr. Wencheng WANG]
Core Team: Senior Engineers and Technical Leaders
Mr. Allen Lee
Senior Engineer and Technical Leader
Mr. Allen Lee is a practitioner and promoter of the company's deep integration of industry, academia, and research. A graduate of Changzhi Medical College, he has nearly 15 years of front-line R&D and technical management experience. He led the core materials and system development work at Karasic (Xiamen) Technology Co., Ltd. and Xiamen Nandi Biotechnology Co., Ltd., and spearheaded the establishment of a three-tiered production line linking R&D, pilot production, and industrialization, significantly improving production efficiency and product yield, and obtaining multiple authorized patents. He has conducted long-term research on allicin extraction and separation, comparative probiotic cultivation, and the prevention of nicotinamide oxidation, achieving several confidential results.
Miss Sandy Sun
Senior Engineer and Young Scientific and Technological Backbone
Miss Sandy Sun is a senior engineer and a representative of the young scientific and technological backbone at Karasker (Xiamen) Technology Co., Ltd. and Xiamen Nandi Biotechnology Co., Ltd. She has long been dedicated to both laboratory work and production line work. She has conducted long-term research on industry pain points such as alkaloid detoxification of green tomatoes, comparison of FU value detection methods for natto, and detection of actual effective components in nutritional products. She has also conducted research on topics such as the impact of transportation environment on natto and nutritional products, and the influence of fermentation temperature and duration on the growth of natto bacteria. Her research has yielded many currently confidential results and has cultivated a group of highly capable young technical backbones for the company.
Over a thousand years ago, in 754 AD during the Tang Dynasty, the eminent monk Jianzhen brought the technique of making fermented black beans (then called "Tang Natto" or "Salty Natto") to Japanese temples. Ancient Japanese texts such as *Okuda Mansho Zukan* and *Shinsoka Ki* clearly record that "Natto has been produced since the Qin and Han Dynasties," referring to it as "Tang Natto," thus confirming its Chinese origin. During the Edo period in Japan, natto experienced rapid development and began to be sold as a commodity.
Therefore, natto has never ceased to exist in China. Our company's founders' ancestors have been producing natto in a family workshop for centuries, some for sale. With the improvement of people's living standards and increasing emphasis on health, market demand has gradually expanded. Our company, Karask (Xiamen) Technology Co., Ltd., has expanded production and established a modern natto factory in Xiamen, named Xiamen Nandi Biotechnology Co., Ltd.
Natto (English name: natto, Japanese name: なっとう) originated from the traditional Chinese food fermented black beans (douchi). The *Mingyi Bielu* and *Qimin Yaoshu* from the Eastern Han/Northern Wei dynasties detail the methods for making douchi, including steaming, covering with straw for fermentation, and other steps. This is the core process of natto fermentation. Fermented bean products are collectively referred to as "natto" in a broad sense. In China, "natto" has always existed as an intermediate step in the production of douchi. Ancient douchi was divided into bacterial (similar to natto) and fungal (such as fermentation by Mucor and Aspergillus). This bacterial fermentation technique for beans has never ceased in folk traditions, and its flourishing period was mainly concentrated from the Qin and Han dynasties to the Tang and Song dynasties.
With years of customer service experience, we have a professional testing and sales team, and actively participate in various industry exhibitions to build deep partnerships with both new and existing clients. Currently, our products are exported to more than 30 countries and regions, including the United States, Japan, Canada, Europe, Australia, and Thailand, and their quality and service enjoy a high reputation in the global market.
To control quality from the source, we have established organic raw material sourcing and processing bases in Fujian, Hainan, Heilongjiang, and Sichuan. By directly sourcing plant materials from the production areas and continuously optimizing our processes, we are committed to providing highly competitive products and services.
The company's R&D team is constantly exploring new applications of natto in health and nutrition. Research focuses on how to enhance the activity of nattokinase in natto to improve its cardiovascular health benefits, laying the foundation for developing high-quality natto products. The company boasts a 2,000-square-meter Class 100,000 cleanroom and a cold chain distribution system, with delivery coverage reaching major and minor cities nationwide, and a daily production capacity of up to 120,000 boxes.
The company possesses internationally advanced natto production technology. By precisely controlling parameters such as fermentation temperature, humidity, and time, the nutritional components of natto are better preserved, while also enhancing its taste and flavor.
Located in Xiamen Torch High-tech Zone, the factory's core business is the production of high-quality fresh natto, freeze-dried natto, and freeze-dried natto powder. It also collaborates with partner companies on the extraction and production of nattomycin, as well as other soft capsule formulations. Natto, a traditional fermented food rich in various nutrients, has high health value. The company employs advanced production processes and strict quality control standards to ensure that its natto is fresh, delicious, and nutritious. From raw material selection to finished product packaging, every step is meticulously controlled to meet consumers' demand for high-quality natto.
In terms of certifications, we have obtained quality management system certification, HACCP certification, EU organic certification, US USDA organic certification, Kosher certification, Halal certification, SGS factory audit, and FDA registration. Furthermore, the company holds registered trademarks and multiple patents, and is classified as a "High-Tech Enterprise."
We always adhere to the corporate principles of "quality, integrity, and pragmatism," aiming to bring natural raw materials, organic agricultural products, and health to the world.
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