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.