Interview with Dr. Tristan Liu, General Manager of R&D
at STANDARD FOODS Group and General Manager of Le Bonta Wellness Co., Ltd.
(Shanghai New Vitality Health Technology Group)
STANDARD FOODS Group entered mainland China through its Shanghai subsidiary in 1992. After three decades of deep market commitment, the company has evolved from an edible oil leader into a diversified health food enterprise spanning multiple categories. Leveraging both production scale and technological prowess – exemplified by industry-academia collaborations such as its joint laboratory with Jiangnan University – the Group drives continuous innovation. Its mainland operations now form a strategic cornerstone of global expansion, consistently shaping health consumption trends.
Dr. Tristan Liu, General Manager of the STANDARD FOODS Group R&D Center, holds a Ph.D. in Food Science & Technology and Nutritional Biochemistry from Cornell University and an MBA from the University of Alberta. With over twenty years immersion in food technology and nutritional science, he concurrently serves as General Manager of Le Bonta Wellness Co., Ltd., part of Shanghai New Vitality Health Technology Group.
Dr. Liu maintains an active presence across academia and industry. His prior roles include Assistant Professor in Food Science at National Taiwan Ocean University, Senior Scientist at the Tyson Foods Innovation Center in the US, and Senior Scientist in R&D at Wei-Chuan Foods. Currently, he is an Industry-appointed Professor and Doctoral Supervisor at Jiangnan University’s School of Food Science and Technology, and an Enterprise Expert for its Bioengineering and Pharmacy Professional Degree program. He also leads the Jiangnan University-STANDARD FOODS “Nutrition Science Collaborative Innovation Laboratory” and holds memberships in the Chinese Nutrition Society, Chinese Institute of Food Science and Technology, Institute of Food Technologists (IFT), and American Oil Chemists’ Society (AOCS).
Dr. Liu’s research spans edible oils, processed meats, ready-to-drink beverages, health foods, and prepared meals. He has spearheaded development of over 20 distinct food categories, managing the full innovation chain from fundamental research to commercial scale-up. With over 100 peer-reviewed publications and more than 40 global patents, he drives continuous technological advancement and commercialization within the food industry.
SpaChina interviewed Dr. Tristan Liu, on STANDARD FOODS, Le Bonta, and the future of precision nutrition in China.
STANDARD FOODS Group champions full-chain innovation from basic research to market. What are the Group’s core strategic priorities in nutrition and health for the next 3-5 years? Will the focus be on functional foods, precision nutrition, or solutions for specific demographics?
As an organization deeply rooted in nutrition and health, STANDARD FOODS anchors its strategy in scientific innovation, committed to delivering science-backed nutritional solutions across all life stages. We observe three dominant market trends: rising demand for precision nutrition fueled by heightened health awareness; opportunities within the “silver economy” driven by demographic shifts; and consumer insistence on products that deliver both health benefits and exceptional taste.
Guided by these insights, STANDARD FOODS Group will intensify capabilities in three key areas: First, strengthening our scientific foundation by integrating global nutrition science resources to build a robust technology platform combining foundational research with clinical validation, creating a health product portfolio aligned with Chinese dietary patterns. Second, advancing specialized nutrition through scientifically validated solutions targeting prevalent modern health concerns. Third, leveraging digital tools to accelerate innovation while implementing flexible production systems to meet personalized nutrition demands.
We’ve demonstrated this approach through innovations like our Mighty cooking oil technology enhancing kitchen health, and breakthroughs in medical nutrition gaining strong market validation. Moving forward, we will deepen industry-academia-research collaboration to translate scientific discoveries into tangible consumer benefits, actively contributing to nationwide healthy lifestyles.
As a company under Shanghai New Vitality Group, what are Le Bonta’s core business segments? How does it strategically complement STANDARD FOODS Group’s portfolio?
Shanghai New Vitality is a wholly-owned subsidiary of STANDARD FOODS. Le Bonta, a pivotal player within the Group’s health and wellness division, specializes in R&D and production of Foods for Special Medical Purposes, health foods, and nutritional supplements, strategically focused on functional nutrition – spanning disease-specific nutritional support to proactive daily health management.
Le Bonta and STANDARD FOODS Group operate with synergistic differentiation: STANDARD FOODS establishes the bedrock of everyday nutrition through mass-market staples like cooking oils, grain products, and compound seasonings, ensuring foundational health at the family table. Conversely, Le Bonta builds strategic depth in functional nutrition through medical-grade supplements and precision health management solutions.
This dual approach creates a powerful ecosystem through channel synergy – combining professional medical distribution with broad consumer market reach – and technology integration merging fundamental R&D with targeted application development. This achieves seamless coverage from daily nutrition to specialized needs while fostering a bidirectional flow of R&D resources and technological advancements. Le Bonta leverages STANDARD FOODS’ extensive food science heritage to overcome palatability challenges in supplements, creating innovative products with proven efficacy and consumer appeal – ensuring they are “great-tasting and easy to take.” Simultaneously, Le Bonta’s pioneering work in precision nutrition continuously enriches the Group’s overall R&D capabilities, driving functional enhancement and personalization of STANDARD FOODS’ core food offerings. This symbiotic “Basic R&D + Applied Innovation” model yields distinct competitive advantages in critical areas like ingredient science and formulation technology, as well as mass-market penetration.
You noted Le Bonta has developed over 20 food categories. Could you highlight a flagship product that exemplifies the company’s technical expertise? What makes its formulation or production process uniquely innovative?
True to our commitment to nutrition and health, Le Bonta offers a diverse portfolio encompassing everyday foods, health foods, and FSMPs. Guided by our “Comprehensive Nutrition, Quality Assured” R&D principle, every formula and process undergoes meticulous refinement. The Le Bonta® Milk Calcium, Glucosamine & Chondroitin Powder exemplifies this philosophy.
This registered health food, meticulously developed over 8 years, secured “Improves Bone Mineral Density” certification after rigorous validation including toxicology, functional efficacy, and stability testing. Its dosage form breakthrough utilizes an easily soluble powder format overcoming traditional tablet limitations, specifically engineered for elderly swallowing difficulties. Formula innovation integrates whey protein beyond the optimal calcium-glucosamine-chondroitin ratio, creating a unique “Bone-Muscle Dual-Protection System.” Science confirms that age-related muscle loss accelerates joint wear; this formula combats this by supplementing high-quality protein to support muscle health while improving bone density – a holistic approach reflecting our multidimensional health perspective.
The product’s design earned professional acclaim and significant industry recognition including “Best Dairy Product” at the 10th World Food Innovation Awards, “Nutrition & Health Industry Innovation Product” from the Nutrition & Health Food Sci-Tech Innovation Evaluation, and both “Nutritionists’ Choice Healthy Product” and “Outstanding Scientific Formula Award” at the 2nd China Nutritionist Development Conference – affirming its dual strengths in scientific rigor and consumer relevance. From concept to consumer, Le Bonta meticulously crafts products with scientific rigor, translating comprehensive nutrition principles into innovative solutions.
In the context of green manufacturing and low-carbon food trends, what specific goals has Le Bonta set for sourcing, production, or packaging? How do you reconcile technological innovation with growing consumer demand for ‘natural ingredients’ and ‘minimal additives’?
STANDARD FOODS Group prioritizes environmental stewardship through green manufacturing and low-carbon food development. Le Bonta embraces this ethos via its “Trinity” Low-Carbon Strategy: First, achieving operational efficiency through near-paperless operations via ERP integration (98% digital workflows), eliminating over 500,000 paper documents annually. Second, focusing on efficient nutrition R&D by emphasizing bioavailability over sheer dosage – exemplified by our Lutein Ester beverage employing Bioavailability-Targeted Enhancement Technology combining MCT and black pepper extract to dramatically boost absorption. Third, implementing sustainable production through optimized processes and waste utilization specific to health foods, as demonstrated in our American Ginseng Oral Liquid where premium Northeast ginseng undergoes high-temperature water extraction to maximize yield while enabling residue recycling.
Regarding “natural” and “minimal additives,” technology and nature operate synergistically. Innovation serves consumer needs through our “Dual-Wheel Drive” R&D approach ensuring products meet “clean label” expectations while enhancing nutrient bioavailability. We prioritize natural sources like natural sweeteners and milk-derived calcium, and employ stringent hygiene controls with advanced sterilization techniques to eliminate preservatives. Crucially, our innovation is consumer-led: demand drives R&D. Utilizing health data platforms, we identify trends and channel resources into discovering natural functional ingredients and refining green manufacturing – achieving harmony between technological advancement and natural integrity.
Are there plans to introduce longevity-focused health products tailored for the Chinese market?
China’s anti-aging market demonstrates robust growth, reaching RMB 73.98 billion in 2023 with over 10% annual expansion. Demographic evolution and premium health spending are accelerating the sector’s shift toward scientific, precision-oriented solutions, particularly in chronic disease prevention and functional foods.
As nutrition and health specialists, we are acutely attuned to evolving Chinese consumer needs. Building on functional food and evidence-based nutrition expertise, we actively explore innovative solutions aligned with life-stage health requirements. We closely monitor advancements in medicinal food homology and precision nutrition, dedicated to offering superior health choices through ongoing scientific innovation.
You personally blend roles as scientist, manager, and educator. How does this multifaceted perspective shape your leadership and decision-making in the food and health sector?
Navigating research, management, and education provides a robust decision-validation framework. Scientific rigor ensures data-driven choices; management pragmatism finds equilibrium between lab innovation and market realities; educational commitment underscores knowledge sharing’s vital role. These perspectives transform ideas into viable pathways.
Our technology focus grounds everything in evidence-based science using a dual verification system from discovery to application. Market connection translates complex science into tangible consumer value – for instance, visualization techniques demystify product benefits, transforming health foods into science communication vehicles. This integrated thinking fosters a unique team culture where R&D understands market dynamics and operations grasp scientific principles, significantly boosting innovation efficiency.
Most crucially, these roles cultivate deep industry respect. They prevent scientific idealism overshadowing commercial viability, guard against compromising technical standards under market pressure, and ensure knowledge dissemination persists amidst rapid innovation. This balance is fundamental to sustained value creation.
What are the most pressing challenges currently facing China’s food and health industry?
Despite significant growth, China’s sector grapples with meeting expectations, ensuring safety, and driving sustainable advancement. Core impediments to high-quality development include cognitive divides, trust deficits, and regulatory gaps.
Consumer knowledge gaps reveal stark generational differences: younger consumers embrace trends like “hyaluronic acid snacks” often without scientific scrutiny, while older demographics favor traditional “remedies” with limited nutrient intake understanding. A 2023 survey revealed only 38% accurately read nutrition labels, with over 60% of purchases swayed by social media – allowing marketing hype to outpace science communication.
Persistent trust issues confront domestic brands. Despite domestic infant formula achieving >99.8% inspection pass rates for 7 consecutive years, imports command 55% market share. This “quality without trust” paradox highlights past safety incidents’ enduring impact. Trust varies contextually – urban acceptance of novel foods like plant-based options (67%) contrasts with fermented food skepticism.
Regulatory challenges present a dual burden: traditional oversight gaps persist (e.g., higher expired food circulation in rural areas, banned substances in online “diet” products), while functional food innovation suffers from slow approvals averaging 28 months versus the EU’s 15, delaying innovations like astaxanthin by 3-5 years.
Industry transformation requires an “innovation community” uniting government, business, academia, and consumers. Success hinges on science communication matching marketing speed, regulatory agility keeping pace with innovation, and trust rebuilding overcoming historical concerns – essential for transitioning from scale to genuine quality to meet public health expectations.
What key transformations do you anticipate for the global health industry over the next decade? How will STANDARD FOODS and Le Bonta position themselves?
Four interconnected trends will reshape global health: First, precision health evolution where biosensors and data analytics enable truly personalized, predictive solutions. Second, deep digital integration revolutionizing the value chain through AI-driven personalized recommendations and accelerated R&D via “Data-Algorithm-Validation” loops, with smart hardware creating new engagement points. Third, hyper-specific, scenario-driven innovation addressing fragmented needs from work stress and sleep patterns through dynamically adapted solutions. Fourth, preventive medicine ascendancy intensifying focus on cellular health and chronic disease mitigation, leveraging biotech breakthroughs and clinical validation integration to build trust.
STANDARD FOODS Group and Le Bonta proactively align by building open innovation platforms integrating cross-disciplinary tech; establishing agile development for context-specific solutions; leveraging digital infrastructure for deeper consumer insights; pioneering channel strategies balancing global reach with local execution; and enhancing market impact through ecosystem partnerships.
