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Treat the World as Family, Shinho Quality to Be Shared by the World

Treat the World as Family, Shinho Quality to Be Shared by the World

Corporate News
“we don’t sell to consumers what we won’t eat ourselves”. For over 20 years, we have grown from selling sauce in bags to a food company with 11 factories and over 7,000 employees, and is currently ranked No.1 in the national market share of high-salt liquid state soy sauce. Shinho's products have traveled to over 60 countries and areas, and are used by over 40 million families every day. Shinho is also elected to be a model corporation of "Three-Same Policy" of export food by General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (AQSIQ).
Shinho's mission is to let families enjoy every meal and every day of their life. In order to realize it, it has been working to improve its products so that families can eat better. Shinho has already built a complete sales service network. Under the wave of internet, it has been building a 360-degree product sales network. In countries and areas such as Japan, Korea, South Asia, the United States and Europe, respective networks are also under construction. Shinho is determined to become a food industry leader which can represent China, to set up new standards for the whole of China's industry and bring credible Chinese food to the world.

Driving Both Creativity and Quality Enable Shinho to Grow Organically

Shinho's Research Center currently has three large-scale Koji and fermentation experiment bases, and has also established a sound enzyme research platform, bio-fermentation platform and product application platform. The center has purchased over 50 sets of equipments such as amino acid analyzer, Rapid Resolution Liquid Chromatography - Quadrupole Mass Spectrometer (RRLC-QMS), Gas Chromatography - Mass Spectrometry (GC-MS), Gas Chromatography (GC) and Electron Microscope (EM), in order to fulfill the needs of modern fermentation food research.
Every year, Shinho invests tens of thousands in product research. It has developed over 120 new products, undertaken over 10 science research projects on a provincial or national level, helped formulate over 50 national industry technical standards, partnered with over 10 further education institutions, and recruited multiple expert consultants. While innovating through research and development, Shinho also didn't forget about nutrition and flavors, it has been making continuous efforts in developing low-sodium, nutritious and natural products, and in bringing healthy food that also tastes good.
As a first-batch benchmark enterprise pioneering the "Three-Same Policy", Shinho implements a more strict system that is regarded as "Five-Same".
Same rational: the two Chinese characters in Shinho's Chinese name signifies "appreciate others and work as a team".We attach great importance to building culture, and try to realize an operational principle that we should always "put customers first". Over the rapid development of past 20 years, Shinho has formed its own particular principle: treat the world as family, and run the same guidelines for both export and domestic products.
Same ingredient: use the same suppliers for either export or domestic products. The suppliers all have established a long-term business relationship with Shinho, which is win-win for both sides.
Consistent techniques: over the years, Shinho has been persistent in shaping the traditional food industry with innovatve technology and technics. Every year, Shinho invests heavily in expanding factories and improving technologies, with production and packaging equipments imported from overseas, its productivity and scale has soared, which feeds back to the optimization of production budget, efficiency and overall competency. Both export and domestic products come from the same production line, therefore they are produced with the same technics and same process.
Same standard: same ingredients, same technics, same standards, same quality for export and domestic products, these are Shinho's operational guidelines.
Same quality: same quality for raw ingredients, packaging materials, quality assurance procedures, products and process procedures.

Safeguarding Food Safety, Upgrade Consumer Experience"

Shinho's products are available in over 60 countries and areas. In order to adapt to food production standards in different areas, as well as fulfilling people's different people's needs, it is especially important to study the local regulations. Hence Shinho has established its fast-track system for regluations to acquire domestic and international food regulations in a timely manner. Its professionals would evaluate the most update regulations and form a unified set of standards, which are followed by Shinho from purchasing ingredients, process control to dispatch.
When advanced production equipment are combined with meticulous quality management system, it is safe to say that Shinho foods are double-insured on safety and quality. We see implementation as important as the standards themselves. To avoid risks brought by different staff, Shinho has invested in hundreds of millions in building an industry-leading automatic production line, which includes processes of screening ingredients, koji-making, sterilization, packaging, robotic stacking and a stereoscopic warehouse. Shinho has adopted cutting-edge quality management guidelines in 1990s. Its quality management system includes Sanitation Standard Operating Procedures (SSOP), ISO 9001 quality management system, Hazard Analysis and Critical Control Points (HACCP), ISO 22000 food safety management system, and ISO 14001 environment management system. It has also incorporated certifications to suit different groups' needs such as BRC Global Standards, China Organic Certification, Kosher, Halal, low-carbon certification, etc., which are all part of an integrated system: from quality to safety, environment to religion, through all links in food ecosystem from farm to table; standard requirements; clear responsibility assignment; regular risk evaluation and preventive self-examination; all of above procedures have layed a solid foundation for food quality and safety.
In addition, Shinho's research and development lab was certified by CNAS, so far, there are over 300 examing tasks including additives, pesticides, antibiotics and other food safety criteria. Before ever batch, other than basic physical and chemical requirements, there also need to be a all-around examination based on safety indicators to ensure that every drop is safe and healthy.
Shinho also has broken the "closed doors" in between traditional enterprises and consumers, and sent an open invitation to the latter group to visit the factory and have a Shinho experience.Through a series of interactions, not only do consumers know about procedures of making soy sauce, they have also made constructive advice to the products. The participatory process has helped Shinho gain more trust from the public.

Shinho Shares Its Quality with the World, China Food Gaining World Trust

Shinho was founded on the idea that all family should eat healthily and safely; today, this goal continues to drive us forward.At the same time, Shinho firmly believes that food is not just sustenance, but it is also central to building relationships and improving our quality of life. This is why we realize that we need to address the entire food ecosystem, which includes returning to the natural sources of food, improving the way food is produced and made, creating great food experiences in every way possible. For this particular purpose, we have joint hands with partners in agriculture and farming, supply, production, sales channel, food experience, knowledge sharing to improve the food ecosystem together. We aim to insert food safety into every link from farm to table, and let every family to eat well and worry-free.
From Shinho condiment family being appointed as the official condiments to showing the world about Chinese food; from Cong Ban Lv Liu Yue Xiang Raw Sauce winning the Food Industry Award from IUFoST, which was a first step for China's condiment industry; Huang Fei Hong Spicy Peanuts was ranked at 26th in a list of Saveur magazine's world's 100 food items. Shinho is among China's first food science education basecamp, Shandong's provincial tourism model site, Yantai labor relationship model enterprise - we are happy to see that consumers do not only trust Shinho's quality, but also recongnize its efforts in making contribution to the society.
All of this is founded with a simple belief, that Shinho produces every product with love for family members because it treats the world as family.

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