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Professional R & D Team

New Bellus’ professional R & D team gathers talents from various fields such as food science, microbial & immunology, molecular bioscience and biomedical science. Relying on the excellent research capability and the cooperation between different experts, New Bellus continues to be full of energy on innovation. Since the R & D team established, with solid research and unique technology as the core, it has not only published several papers in the international journals, but also awarded many patents and international invention medals, which are highly appreciated.

Probiotics Laboratory

The Probiotics Laboratory is devoted to discovering the most suitable strains for mass production through continuous screening. In addition, by optimizing culture medium and adjusting fermentation parameters, resulting in depicting the ideal conditions for the strains growth. To precisely control the biological stability of actual production status, Probiotics Laboratory has set up various sizes of fermenters, which can fully simulate the scale-up process. Furthermore, owing to the superior strain identification technology and strict strain preservation process, the Probiotics Laboratory has been constructed a well-established probiotic gene bank, which has included thousands of strains.

Medicinal Mushroom Laboratory

The Medicinal Mushroom Laboratory has expertise in mycelium isolation, which enables to isolate and preserve mycelium from the fruiting bodies of mushrooms. It has already preserved many mushrooms from all over the world, and the collection is still increasing. The Medicinal Mushroom Laboratory is committed to finding the most suitable conditions for the growth of fungal mycelium, and maximizing the effective active ingredients by improving the culture medium and post-processing. So far, several kinds of mushrooms have been successfully commercialized, including Antrodia cinnamomea mycelium, Cordyceps sinensis (Hirsutella sinensis) mycelium, Hericium erinaceus mycelium, etc.

Fermented Herbal Laboratory

Fermented Herbal Laboratory is dedicated to using probiotics and fungi to ferment traditional Chinese herbs, fruits, vegetables, and rice grains. By optimizing fermentation conditions, effective active ingredients can be induced to the greatest extent. Moreover, The Fermented Herbal Laboratory will strictly control the health and safety indicators of each raw material before the fermentation. To accurately conduct the quantitative and qualitative analysis of effective active ingredients, the laboratory is also equipped with the High-performance liquid chromatography (HPLC) and spectrophotometer. To date, several kinds of fermented ingredients have been successfully commercialized, including Fermented Organic Dan Shen, Fermented Organic Rhodiola, fermented Organic Ginseng, Fermented Black Garlic, Fermented Beetroot, Fermented Berries, Fermented Kombucha, etc.

Quality Control Laboratory

The Quality Control Laboratory uses strict quality control to ensure product stability, sanitation and safety. The laboratory is equipped with various sophisticated analytical instruments, including Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS), High-Performance Liquid Chromatography (HPLC), Spectrophotometer, Evaporative Light Scattering Detectors (ELSD), Gas Chromatography (GC), etc. In addition, the laboratory has passed the ISO/IEC 17025 (Laboratory Quality Management System) certification, which enables it to monitor product quality in compliance with international standards.