Willing operates three dedicated product R&D centers, building a full-chain research system that spans ingredient innovation, process optimization, and safety testing. With deep roots in regional specialty foods, every step — from ingredient selection to production processes, from flavor tuning to quality control — is scientifically validated and refined through repeated iteration, bringing new vitality to traditional cuisine with rigorous scientific discipline.
Starting from market research to define R&D positioning, we set development targets against industry standards, then progress through ingredient R&D, process tuning, safety testing, and pilot validation. Once requirements are met, products move into scaled production, with continuous technology upgrades sustained over the long term.
Market Research · Defining R&D Direction
Set R&D goals and technical specifications
Premium ingredient screening and improvement testing
Standardized flavor and quality control
Multi-dimensional safety indicator testing
Process stability and mass-production feasibility
Standardized batch production rollout
Continuous Optimization · Sustained Technology Upgrades
Willing is one of the main drafting organizations for the light industry standard QB/T 2652-2025 Rice Noodles (Mixian). This standard fills the gap in industry standards for boiled rice noodles (mixian) and officially came into effect on May 1, 2026. The standard systematically regulates the entire chain, including product raw materials, production processes, and safety indicators, becoming the highest standard for the domestic rice noodle (mixian) industry. Quality is controlled from the source, flavor is safeguarded through standards, and professional expertise drives the industry’s standardized upgrading.
