I. Design Philosophy

• Flavor & Nutrition: Breaks the "unpalatable health food" stereotype to ensure consistent intake.

• Convenience: Frozen, reheat-and-eat design for busy modern lifestyles.

• Clean Label: No added preservatives, MSG, or artificial flavorings.

• Demographics: Targets ages 40–55, fitness enthusiasts, and seniors with meat/vegetarian options.

• Family value: Promotes health improvement through family shared moments.

  II. Technical Principles

• A 5-year collaboration with NYCU addresses muscle loss (post-30) and functional decline (post-50). Prioritizing whole foods over supplements, each serving provides 22g protein and 7.5g dietary fiber. Clinical trials prove it significantly improves gait speed and grip strength.

  III. Functional Features

• Chef Crafted: -18℃ frozen to preserve luxury hotel-grade flavors and meat textures.

• High Nutrition: Packs 24–30g protein and 7.5g patented dietary fiber per serving.

• Safety Verified: Plasticizer-free, heat-resistant packaging solves pesticide and chemical concerns.

• Fast prep: Ready in 3–5 minutes via microwave, steamer, or water bath.

  IV. Clinical Applications

• Sarcopenia Care: Effectively increases patient muscle mass at Landseed International Hospital.

• Health Management: Acts as a nutritionist-guided solution at Cathay General Hospital.

• Patient Support: Features a soft texture for the Taiwan Cancer Foundation, helping cancer patients maintain weight and energy during treatment.

During the development phase, the product formulation is precisely calculated to ensure that the content of key components (protein and dietary fiber) meets the product claims. In the mass production phase, the finished products are submitted to a third-party impartial organization for testing to verify that they truly meet the standards before being launched on the market.

Laurel Corporation holds an absolute dominant position in the Taiwanese frozen food market, with its market performance serving as a powerful testament to high consumer trust and brand value recognition. In terms of quality management, Laurel has invested continuously and achieved multiple international certifications. The company obtained its HACCP certification from the Bureau of Standards, Metrology and Inspection (BSMI) under the Ministry of Economic Affairs in 1999, and fully implemented the Food Safety Control System in 2004. Laurel has also attained ISO 22000 Food Safety Management System certification, and further passed the FSSC 22000 certification in 2020, which is recognized globally as one of the highest food safety management standards. Achieving these certifications not only demonstrates Laurel’s stringent control over its food production processes but also underscores its enduring commitment to international food safety standards.

I. Product Hardware and Software (Design & Development, Software Deployment & Maintenance Updates / Certificate of Raw Material Origin)

II. Process Management (Including Manufacturing Plant Registration Information and Qualification Certificates)

III. Quality Inspection and Monitoring System for Raw Materials, Semi-Finished, and Finished Products

IV. Risk Analysis and Control

V. Crisis Management System

VI. Integration with International Standards and Quality Assurance Codes

• Core temperature upon removal: 85°C, Salinity: 1.5%, Brix: 17.8

• -18°C Frozen Storage

• Metal detector: Fe: 2.0mm, SUS: 3.5mm, Cu: 3.0mm

• Weight check: Total weight: 250g

• Microbiological testing: Enterobacteriaceae and Salmonella testing are conducted for each incoming batch, and release is authorized upon passing.

Laurel Corporation prioritizes continuous post-launch safety monitoring through a robust customer service logging and management mechanism. Via our customer service center, consumer feedback regarding product quality, taste, and safety is systematically collected for tiered processing. Dedicated personnel regularly compile and track these cases to ensure immediate responses and swift improvements.

Concurrently, the company implements a comprehensive safety and sanitation testing system. All products undergo routine inspections that meet official regulations and stricter internal standards, covering micro-organisms, heavy metals, and pesticide residues. To guarantee impartiality, independent third-party institutions issue all compliance reports, which our QA department archives for continuous tracking and rapid traceability management, forming a complete risk control chain.

Furthermore, to address common inquiries, Laurel maintains an updated FAQ database. This system translates complex nutritional data, product usage guidelines, and storage principles into clear, user-friendly explanations accessible on our official website and membership platforms. Through this closed-loop approach—“Customer Service Records, Testing Reports, and FAQ Knowledge Base”—Laurel ensures transparent communication and rigorous risk management post-launch to safeguard consumer health.

• Peng, Li-Ning, et al. "Protein-Enriched Diet Improved Muscle Endurance and Marginally Reduced Intramuscular Adiposity: Results from a Randomized Controlled Trial among Middle-Aged and Older Adults." Archives of Gerontology and Geriatrics (2021): 104436.https://doi.org/10.1016/j.archger.2021.104436

• Peng, Li-Ning, et al. "Protein-enriched soup and weekly exercise improve muscle health: A randomized trial in mid-to-old age with inadequate protein intake." Journal of Cachexia, Sarcopenia and Muscle (2024). https://doi.org/10.1002/jcsm.13481