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Committed to food safety — delivering green, healthy food to consumers through technological innovation.
Runxing is built around HPP (High Pressure Processing) technology, achieving large-scale industrial production of food and beverages. We are dedicated to extending this versatile technology across beverages, fruit wine, seafood, agriculture, traditional Chinese medicine and daily chemicals, building a deep-processing industrial base oriented toward the wellness industry.
Founded in January 2018 and put into production in June of the same year, Runxing Kanghong was established with a registered capital of RMB 50 million. As a key enterprise introduced by the Rushan Municipal Government, we were among the first to achieve large-scale industrial production of HPP (High Pressure Processing) food and beverages.
Runxing maintains close, long-term cooperation with domestic research institutes and is deeply rooted in scientific research. Our founder, Zhou Rixing, has spent years researching non-thermal processing equipment and technologies, achieving multiple results and accumulating rich theoretical and practical experience.
The company operates a dedicated non-thermal processing team and an independent R&D center, with the ability to run HPP core systems stably and produce non-thermal products at scale, backed by extensive R&D and production experience.
From NFC fresh-pressed juices to frozen pulp and light-fasting blends, HPP technology locks in the true flavor of fresh fruit — a rich selection of healthy food choices for partners and consumers.
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Fruit & Veggie BlendsWith non-thermal processing at its core, Runxing builds a complete technical system from R&D and testing to large-scale production.
Runxing operates a dedicated non-thermal processing team and runs HPP core systems stably. We currently operate multiple HPP units with the capacity for large-scale production of non-thermal processed products.
Our R&D center is equipped with a complete set of internationally advanced instruments, including high-precision liquid chromatography, gas chromatography and atomic absorption spectroscopy for precise analysis of juice composition.
Traditional thermal sterilization tends to alter heat-sensitive foods in color, aroma, taste, texture, nutrition, function and safety. Non-thermal processing not only inactivates microorganisms and enzymes, but also preserves the natural quality of food to the greatest extent.
HPP applies pressures of 100–1000 MPa to packaged foods inside a sealed high-pressure vessel, using water as the medium, for seconds to tens of minutes — inactivating microorganisms and enzymes to extend shelf life.
Following the pulse of the HPP wellness industry, sharing the latest voices from Runxing Kanghong.
Runxing is a production & R&D enterprise centered on HPP technology. Guided by our "HPP+" philosophy, we are dedicated to extending this versatile technology across beverages, fruit wine, seafood, agricultural products, traditional Chinese medicine and daily chemicals — building a wellness-oriented deep-processing industrial base. OEM/ODM manufacturing, channel distribution and customized cooperation are all welcome.