The Future
Is Nature.
Founded in 2006 and based in Huzhou, Zhejiang, Senyo explores how microbial fermentation can support nutrition, food functionality and flavor development. Yeast is an important foundation of our current work.
- Natural nutrition
- Flavor innovation
- Plant-based development
A founding partner of AllvegHub
Visit AllvegHubOur production base in Huzhou
We own and operate our production base, with direct responsibility for R&D, production and quality management.
- Land area
- 15,500 m²
- Building area
- 10,156 m²
- Annual fermentation capacity
- Approximately 3,000 metric tons
FDA Food Facility Registration
Senyo’s facility in Huzhou, Zhejiang, is registered with the U.S. FDA as a food facility.
Food-grade exports
Our export business focuses on food-grade ingredients.
Senyo has exported ingredients to markets in Europe, North America, Japan, South Korea, Southeast Asia, the Middle East and South America.
Our ingredient focus
Our product work spans three series for nutrition and flavor applications.
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Nutrient-enriched yeasts
Yeasts enriched with selected micronutrients, alongside yeast-based ingredients rich in glutathione, for nutritional fortification.
Key applicationsFunctional foods · Beverages · Dietary supplements
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Functional yeast extracts
Yeast-derived functional ingredients, including glutathione and yeast beta-glucan, for nutritional and functional product development.
Key applicationsFunctional foods · Dietary supplements
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Flavor yeast extracts
Distinctive yeast-derived flavor ingredients developed through microbial fermentation and flavor-generation technologies.
Key applicationsPlant-based foods · Food and beverages · Seasonings and culinary applications
Research and development
- Independent R&D laboratory
- Professional R&D team
Chinese patent grants
- Invention patents
- 2
- Utility model patents
- 5
Covering chromium- and selenium-enriched yeast production methods, and equipment for yeast fermentation, drying and centrifugation.
We focus on plant-based ingredient development, with yeast as an important foundation of our current work. We continue to explore other microorganisms and fermentation systems for nutritional and flavor ingredients.