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.
Food Processing Technology
The DIY Product range including the soups and teas adopts the high pressure processing method called the HPP (High Hydrostatic Pressure). 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.