Intelligently Crafting Freshness, Nourishing the Future
From pasture genetics to the milk in your hand, every step is infused with intelligence and responsibility.
Tracing the "Secret Realm of Golden Milk Sources," Exploring the Starting Point of Purity and Health
To imbue the Ice Blanc series with nature’s most authentic vitality, we pursue our quest across the golden milk source belt with cartographic precision and pastoral dedication—exploring every detail from the curvature of the grazing grass to the streams where dairy cattle drink, from milking in the morning mist to the compositional codes unlocked in the lab—refining nature’s treasured pastures into the pure “Answer from Nature.”
The assurance in every cup lies in the dual safeguards "from blade to hand."
We have created a dedicated industrial barrier “from pasture to cup” for every beverage—at dawn, alfalfa tips glisten with dew awaiting grazing; in production halls, robotic arms perform a “0.01mm precision ballet” to lock in freshness; cold chain vehicles race through the night, with temperature control systems maintaining variations within a “heartbeat rhythm”; when meeting your gaze on the shelf, the packaging already bears our distinct markings. From the quivering morning dew on a blade of grass to the warm cup in your hand, every step has our own guardians, integrating the “freshness secrets” and “safety standards” of dairy technology into the sincerity of crafting this cup.
Ice Blanc·Jiangnan University
Tea Beverage and Coffee Health Nutrition Research Center
Research Center Introduction
We uphold a philosophy of “Technology-Driven
Health,” building upon our proprietary technology to deepen the combined innovation strategy of industry-academia-research collaboration. In 2025, we established a joint laboratory with the School of Food Science at Jiangnan University, combining the research resources and industry experience of both parties to create a national-level technology platform able to tackle key challenges in oils, fats, and healthy dairy products.
The School of Food Science at Jiangnan University is a national “Double First-Class” unit, housing the “State Key Laboratory of Food Science and Technology.” Its total academic strength consistently ranks among the top three in the nation, with over 90% of faculty holding doctoral degrees, led by academicians and national-level talents. It has developed core patent portfolios in functional oils and fats, as well as dairy-based health product R&D, wielding significant academic influence. Leveraging Jiangnan University’s strengths in fundamental research, we focus on key technological breakthroughs such as milk fat molecular modification and targeted nutrient delivery, enabling the rapid transition of laboratory achievements to industrial application. Through shared data and joint analysis between the university and enterprise, we accurately capture health trends (e.g., low-fat high-protein, functional dairy product consumption), driving the continued upgrade of our product matrix. The research capabilities and the value of the achievements from Jiangnan University’s School of Food Science are authoritatively recognized.
Our mutual commitment with Jiangnan University holds profound significance. Using the joint laboratory as a pivot point, we will continue to deepen the combined innovation model of “University Think Tank + Corporate Practice,” striving to become the industry benchmark in healthy dairy product R&D and provide consumers with product solutions that are more technologically advanced and health-oriented.
- Project 211
- Double First-Class
Project Research Specialties
Key Technology Development and Application of Oils and Fats for Tea Beverages and Coffee
Base Dairy Fat Upgrade
Precise Blending of Domestic Oils and Fats
Development of Mixed-Fat Ambient Cream
Ambient Storage & Transportation Revolution
Development of Plant Proteins and Oils Specific for Dairy Base
Directed Modification of Plant Protein and Microemulsion System for Plant Oils
Development of Fully Plant-Based Dairy Bases
Dual Breakthroughs in Stability and Flavor
Development of Fats Specific for Milk Tea
Optimized Taste
Research on Reducing Saturation for Healthier Profiles
Saturation Reduction Technology Breakthrough
R&D of Sweeteners Specific for Beverages
Compound Sweetener Formulations
Customized Healthy Beverages for Specific Groups
(Infant, Child, Middle-aged & Elderly) Precision Nutrition Solutions
Ice Blanc · China Agricultural University
Joint Nutrition and Health Laboratory
Laboratory Introduction
Guided by the mission of “Precision Nutrition, Lifelong Health,” we have established a joint laboratory with the College of Food Science and Nutritional Engineering at China Agricultural University. This collaboration focuses on comprehensive lifecycle nutrition research for dairy products, with a core emphasis on breakthroughs in key technologies for infant liquid milk and functional dairy products. It aims to propel the dairy industry’s evolution from “basic nutrition” to “targeted health.” The College of Food Science and Nutritional Engineering at China Agricultural University is a national “Double First-Class” institution, housing the “State Key Laboratory of Food Science and Nutritional Engineering.” It consistently ranks at the global forefront in terms of academic capabilities, while the college has consistently received an A+ grade in Dairy Science and Technology from the Ministry of Education. The research team is led by academicians and Chang Jiang Scholars, with over 85% of members holding doctoral degrees, specializing in areas such as raw dairy material processing and functional lipid stabilization. Centered on “infant liquid milk,” our joint laboratory with China Agricultural University extends to functional dairy product development for all age groups. We tackle common technical challenges, including enhancing the stability of dairy products and optimizing the quality of functional base dairy (such as A2 Beta-Casein). The laboratory will deepen the two-way empowerment model of “University Frontier Research + Enterprise Scenario Validation,” and remains dedicated to establishing a leading hub for precision nutrition R&D in China’s dairy sector while providing scientific, context-specific, healthy dairy solutions for people of all ages.
- Project 211
- Project 985
- Double First-Class
Project Research Specialties
Key Technology Development and Applications for Infant Liquid Milk
Infant Liquid Milk
Developing Human Milk-like Lipid Simulation Technology and Low-Allergenic Milk Protein Modification Processes
Children's Growth Milk
Developing Nutritional Components such as DHA, Vitamin D, and Minerals
Non-Hydrogenated Base Dairy Quality Enhancement
Selecting Highly Adaptable Milk Sources, Optimizing the Flavor Stability of Dairy Bases
Emulsification Technology Development
Tackling the Enhancement of Dairy Emulsification Stability
Functional Dairy Product Development for the Elderly
Addressing Nutritional Loss Issues in the Elderly Population in a Targeted Manner
Sweetener R&D and Applications
Optimizing the Flavor Compatibility of Natural Sweeteners with Dairy Fats
Product Flavor Optimization
Texture Upgrade for High-Protein Dairy Products and Plant-Based Milks/Beverages
Functional Lipid Applications
Reducing Cholesterol and Saturated Fatty Acid Content in Dairy Products
