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Our 

Expertise

Confinement

Meals

Confinement Teas

Nourishing Beverages

Maternity 

Care Products

Miscarriage

Recovery Meals

Menstrual & 

Menopausal Care

Order

Online

紫金故事

月子调理餐

月子养生饮品

​产后护用品

​小产药膳调理

​生理期调理

网上购物

Sole Distributor for  Melbourne VIC & Adelaide SA      

墨尔本&阿德莱德总代理

Taste For Life (Zi Jin Tang) Australia 

紫金堂澳洲

ABN 51614676238 GST Registered

Copyright © 2017. All Rights Reserved. 

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ABOUT US

Our 

Expertise

Confinement

Meals

Confinement Teas

Nourishing Beverages

Maternity 

Care Products

Miscarriage

Recovery Care

Menstrual & 

Menopausal Care

Order

Online

 

Founded in 2005, Taste for Life (Zi Jin Tang) is the leading pioneer in Taiwan, with more than 10 years of industry experience, specialising in post-partum meals and health care products. 

Together with a professional team consisting of Product Development, Production, Marketing, Dietary cum Nursing Advisory, Logistics and Management expertise, teamed up to re-conceptualise the Eastern tradition of Confinement diet to suit the current lifestyles and demands of new mothers and their newborns.

Getting To Know Taste For Life

Accreditations & Awards

Taste for life (Zi Jin Tang) owns a 21,600 square feet central kitchen in Taipei and is accredited with double verification of internationally recognised HACCP and ISO22000 since 2006 and 2008 respectively.

 

It adopts the most sophisticated and comprehensive business operational and planning systems to ensure that all aspects of food safety and hygiene, from farm to table, are met with the highest international standards.

High Pressure Processing Methods


High pressure processing method is also called high hydrostatic pressure, known as HHP. This technique is known as "one of the ten cutting-edge technology in twenty-first century", as a new food processing technology, recognized by the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA).

 

This technology holds pressure for 48 hours by the ultra-high pressure at a temperature below 50 ℃, which reduces protein denaturation and loss of nutrients caused by high temperature. This processing method retains food colour, vitamins and natural flavour.
 

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