By Halo Xu
Xiong Jian
Deputy Director of YE Food Seasoning Research Institute, Protein Nutrition and Food Flavoring Technical Center
Since joining Angel Yeast, Xiong Jian has been at the forefront of innovation in protein nutrition and seasoning technology. His work spans fundamental research, product development, and collaborations with universities, all aimed at advancing the company’s capabilities in food seasoning and protein nutrition. By creating natural flavoring ingredients and improving food taste profiles, Xiong tackles modern dietary challenges like reducing salt, sugar, and fat, helping consumers enjoy healthier and safer food choices.
Responsibilities and Daily Work
Xiong’s work is dynamic and challenging, focusing on the development of yeast extracts and yeast proteins. “My role involves more than just product development,” he explains, “I also work closely with the sales team to showcase our products’ features and advantages to customers.” This collaboration ensures alignment between R&D efforts and market needs. In addition, Xiong actively promotes industry-academic partnerships, injecting vitality into technological innovation and playing a pivotal role in securing and managing major scientific research projects.
Career Choices and Professional Growth
Xiong’s decision to specialize in food seasoning and protein nutrition was rooted in his academic background in food science at Jiangnan University. “Food is essential to life, and this industry holds immense potential,” he reflects. This career path has allowed him to apply his expertise to practice, contributing to significant projects and achieving notable research outcomes. These accomplishments have not only strengthened Angel Yeast’s competitiveness but have also positioned Xiong as a key technical leader within the company.
Research Exploration and Team Management
In the realm of foundational research, Xiong and his team have delved into the flavor mechanisms of yeast extracts. “By studying the components and flavor formation processes of yeast extracts, we’ve developed products with richer umami and distinctive characteristics,” he shares. This process required overcoming numerous challenges, including the time-intensive analysis of complex components but ultimately yielded success. To foster team collaboration, Xiong carefully assigns roles based on project needs and organizes discussions to clarify goals and tasks. He emphasizes the importance of communication, holding regular meetings to encourage knowledge exchange and cultivate a positive team environment.
Balancing Management and Research
Balancing management responsibilities with in-depth research is no small feat. “I plan my time meticulously and create detailed work schedules,” Xiong notes. He utilizes spare moments for literature review and reflection to enhance efficiency. Moreover, he integrates management practices into research projects to streamline workflows.
Currently pursuing a PhD, Xiong aims to deepen his expertise in flavor mechanisms and protein nutrition functions, providing a robust theoretical foundation for product innovation.
Global Market Development and Product Innovation
Navigating the diverse tastes of global consumers poses unique challenges. “We need tailored product series for different markets,” Xiong explains. Collaborating with regulatory teams, he ensures compliance with local regulations and works with regional partners to promote products globally.
Recently, Angel Yeast launched Angeopro, a groundbreaking yeast protein with exceptional nutritional value and sustainability. “Angeopro is rich in high-quality protein and produced with minimal environmental impact, aligning with global health and eco-friendly trends,” Xiong says confidently. Following its enthusiastic reception, the team is now collaborating with food processors to develop innovative healthy foods featuring Angeopro, meeting the growing demand for health-conscious products.
Looking Ahead
Xiong is optimistic about the future. He hopes to lead his team to new research milestones and complete more groundbreaking projects. Strengthening collaboration with global experts is a top priority, as he believes incorporating advanced technologies and ideas will help Angel Yeast stay ahead in the food seasoning and protein nutrition fields. “Technology and sustainability are the driving forces of the future,” he says. “I’m committed to pushing boundaries and contributing to Angel Yeast’s success on the global stage.”
