Yan Jun is an R&D Engineer at Angel Yeast Co., Ltd. and the Head of Scientific Affairs at the Nutrition and Health Research & Technology Center. His work focuses on scientific substantiation and clinical efficacy validation in the field of functional foods and bioactive ingredients.
With a multidisciplinary research approach, he delves into the active components and mechanisms of action of raw materials, aiming to build a comprehensive scientific substantiation framework. Combining cutting-edge scientific insights with extensive practical experience, he has played a key role in transforming innovative concepts into market-ready products.
As consumers' health awareness grows and market demands diversify, the formula milk powder market is undergoing rapid segmentation. Children and middle-aged/elderly groups, as core consumer demographics, are exhibiting increasingly prominent personalized needs. Since its approval as a novel food ingredient in 2010 and as a nutritional fortifier in 2012, yeast beta-glucan has seen expanding applications in formula milk powder, with its immune-boosting properties being widely utilized. In recent years, new functions of yeast beta-glucan have been continuously uncovered. Research indicates that it can significantly improve cognitive function in elderly patients with mild cognitive impairment. This discovery opens new avenues for the application of formula milk powder in the health sector, while also providing more possibilities to meet the needs of consumers across different age groups.