On August 27, 2025, the inauguration ceremony for CHANDO’s Third Pole Bio-Fermentation Ingredient Factory was held. The facility, which fully adopts fifth-generation intelligent bio-fermentation technology, has officially commenced production, marking a critical milestone in CHANDO’s journey toward the independent R&D of core efficacy ingredients. With this development, CHANDO has elevated its proprietary ingredient R&D and manufacturing capabilities to an industry-leading level, providing strong support for China’s cosmetics industry in overcoming its reliance on imported ingredients and building world-class competitiveness.
Launch Ceremony of CHANDO’s Third Pole Bio-Fermentation Ingredient Factory
Proprietary Ingredient R&D and Manufacturing: Building a Stronger Competitive Moat for the Brand
Speaking at the ceremony, Zheng Chunying, Chairman and President of CHANDO Group, said: “For the cosmetics industry, ingredients are like chips in smartphones — they are the ‘Beauty Chip’ and the foundation of product performance.” In the past, however, the complexity, long development cycles and high risks associated with fundamental research have resulted in China’s cosmetics industry remaining heavily reliant on imported ingredients, which reportedly account for more than 70% of the market, with an even higher proportion for key efficacy ingredients. As a result, Chinese beauty brands have often faced critical supply bottlenecks. It is precisely for this reason, Zheng noted, that developing proprietary ingredients and creating products that can support the brand’s sustainable development is a difficult but necessary path.
Zheng Chunying, Chairman and President of CHANDO Group
CHANDO Group has established a comprehensive scientific research and innovation system and pioneered the research framework of “Skin Science + Ingredient Science + Product Science = Safe, Highly Effective Products,” committing itself to cutting-edge fundamental research and the development of its own “Beauty Chip.” CHANDO has long believed that some of the most resilient forms of life on Earth thrive in the planet’s harshest polar environments. Li Jun, Senior Researcher at CHANDO Group R&D Center, explained that CHANDO began exploring and researching proprietary ingredients in 2009 and entered the field of microbial fermentation in 2013. In 2022, leveraging its proprietary research platform, CHANDO selected one strain from its collection of 558 Himalayan microbial strains and successfully developed HiMurchaSin®, a polar yeast ingredient with exceptional regenerative potential. Studies have demonstrated that HiMurchaSin® polar yeast fermentation filtrate can increase basal cell regeneration by 5.91 times and boost endogenous collagen production by 67.68%, breaking the price monopoly of imported yeast ingredients and helping overcome a critical ingredient bottleneck for Chinese beauty brands. To date, CHANDO has successfully developed five fermented ingredients derived from polar yeasts and polar lactic acid bacteria, which have been incorporated into nearly 20 of the Group’s signature products.
Li Jun, Senior Researcher at CHANDO Group R&D Center
Full Adoption of Fifth-Generation Intelligent Fermentation Technology to Upgrade Ingredient Capacity and Quality
The newly inaugurated CHANDO Third Pole Bio-Fermentation Ingredient Factory will fully adopt fifth-generation intelligent fermentation technology, enabling the large-scale in-house production of yeast- and lactic acid bacteria-derived ingredients. The facility will empower CHANDO’s products with core cosmetic ingredients that offer enhanced quality, higher purity, more reliable efficacy and more environmentally responsible production. Dr. Zou Yue, General Manager of CHANDO Group R&D Center, said: “The application of fifth-generation intelligent fermentation technology not only represents a qualitative leap in ingredient quality and efficacy, but will also significantly upgrade our production capacity. According to preliminary estimates, the new fermentation facility is expected to achieve approximately a fivefold increase in both batch capacity and overall output compared with the previous production model, with annual production capacity expected to exceed 1,000 tonnes.”
Dr. Zou Yue, General Manager of CHANDO Group R&D Center
Guided by its overarching R&D strategy of “Independent Research with Global Collaboration,” CHANDO Group R&D Center continues to collaborate with leading scientific and technological institutions, including China’s aerospace institutions, the Chinese Academy of Sciences, and the State Key Laboratory of Microbial Metabolism at Shanghai Jiao Tong University, advancing research into bio-fermented ingredients through industry-academia-research collaboration. At the ceremony, Professor Zhao Xinqing of the State Key Laboratory of Microbial Metabolism at Shanghai Jiao Tong University also spoke highly of the fifth-generation intelligent fermentation technology. Looking ahead, she expressed expectations for further harnessing the metabolic potential of Himalayan extremophilic microorganisms by integrating artificial intelligence with synthetic biology to achieve more precise fermentation and develop distinctive cosmetic ingredients with multiple bioactivities.
Professor Zhao Xinqing, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University
Making Technology Accessible: Delivering on the Promise of Exceptional Quality and Value
CHANDO has always believed that the true value of advanced technology lies not in remaining out of reach, but in making its benefits accessible to more people. Through proprietary R&D and intelligent in-house manufacturing, the cost of HiMurchaSin® polar yeast has been reduced to less than one-tenth that of comparable imported ingredients. This enables CHANDO to incorporate high concentrations of active ingredients into its products at effective levels, breaking the industry convention that “high efficacy must come at a high price.” CHANDO’s signature Polar Glacier Water, for example, contains up to 93% HiMurchaSin® without the addition of a single drop of extra water. With clearly identified efficacy ingredients and a well-defined mechanism of action, the product represents CHANDO’s effort to create a high-performance essence developed in China for Chinese consumers. Through sustained investment in scientific research, CHANDO is steadily fulfilling its corporate mission of providing consumers around the world with products that deliver exceptional quality and value for a more beautiful and healthy life.
CHANDO Polar Glacier Water
Looking ahead, the factory will not only focus on the independent R&D, manufacturing and in-house application of core efficacy ingredients, but will also continue to work closely with leading ingredient suppliers around the world to advance the industry together. With a commitment to pushing the frontiers of science, CHANDO will continue to sustainably develop and utilize the natural resources of the Himalayas, bringing more high-quality ingredients and products developed and intelligently manufactured in China to consumers worldwide, while staying true to its commitment to “Creating a More Beautiful World.”