Second Prize at Science and Innovation Jiangsu Entrepreneurship Competition! Nantong Jiazhiwei’s Oat Milk Project Wins Another Provincial Honor

On December 30, the results of the 10th Science and Innovation Jiangsu Entrepreneurship Competition were officially released. Co-organized by Jiangsu Association for Science and Technology, Jiangsu Taiwan Affairs Office, Jiangsu Department of Industry and Information Technology, Jiangsu Department of Agriculture and Rural Affairs, Jiangsu Trade Union and Communist Youth League Jiangsu Committee, the event is a top provincial innovation contest. Nantong Jiazhiwei Food Co., Ltd., a wholly-owned subsidiary of Jiahe Food, won the Second Prize in the Entrepreneurship Category with its project Lean Processing of Organic-Certified Oat Milk. This is another important provincial award for the project after claiming the Third Prize in the Comprehensive Growth Group of the 9th Jiangsu Rural Entrepreneurship Competition in September, indicating that the company has made new breakthroughs in innovative strength and industrialization of plant-based food products.

As Jiangsu’s largest mass innovation hub and comprehensive support platform, the Science and Innovation Jiangsu Competition serves as a grand stage for provincial scientific and entrepreneurial projects, an accelerator for high-tech enterprise growth, and a powerful magnet gathering resources for technological innovation and entrepreneurship. Jiazhiwei’s award-winning project focuses on the lean processing of the full industrial chain of oat milk. Through collaborative innovation across three core links — raw materials, production technology and quality control — the company has built a green production system covering the whole chain from farmland to dining table.

In terms of raw material management, the company strictly complies with national organic standards in China, achieving full traceability from seed selection and soil improvement to field management, ensuring raw materials are free of pesticide residues and chemical additives. Technologically, self-developed low-temperature enzymatic hydrolysis technology is adopted to precisely control temperature and duration, maximally retaining core nutrients in oats including beta-glucan and dietary fiber. On quality control, supported by the provincial advanced intelligent manufacturing base in Nantong, digital management systems are introduced to realize real-time production monitoring and dynamic quality optimization. Notably, the project innovatively launches a unique product traceability system with one code per item, endowing each individual package with exclusive digital identity. Item-level data connection enables full-process traceability from production to consumption, allowing consumers to purchase and consume with complete confidence.

This award is not only recognition of the project’s technological strength and industrialization achievements, but also affirmation of Jiahe Food’s long-adhered strategy of Technology Empowers Health. Moving forward, the company will continue to take oat milk as its core breakthrough, keep developing safe, nutritious and sustainable plant-based products for consumers, and inject new vitality into the transformation and upgrading of China’s food industry.