Vedan Biotechnology

Vedan utilizes sophisticated and advanced microbial fermentation technology to manufacture its amino acid/amino acid-based products for the global market. With a motto that promotes global competitiveness in the fermentation industry, Vedan is devoted to researching and developing the best products that meet the need of health-conscious customers who demand top quality. In 1954, Sheng-Po Yang, founder of Vedan, brought in his brothers and established Ve Cheng Food in Taichung County, Taiwan. In 1960, the company utilized microbial fermentation technology to produce glutamic acid products, converting sugar cane molasses into monosodium glutamate. This glutamic acid fermentation process was not only a breakthrough technology but also received a patent from the Central Standards Bureau of the Ministry of Economy. Vedan was officially launched in 1970. Equipped with advanced production facilities, such as several automated concentration MVRs and some of the largest fermentation tanks (700MT) in the world, Vedan has an annual production capacity of glutamic acid and monosodium glutamate products that reaches 120,000 metric tons, catering to the needs of customers from all levels. Vedan has the No.1 monosodium glutamate production volume in Taiwan, with products under the brand names of Vedan, VeCheng, Veyo, and Tung Hai.