Teway Food Innovation and R&D Center has been established for over 10 years, receiving recognition as a municipal and provincial enterprise technology center and as an "Engineering Technology Research Center" in 2008, 2010, and 2021, participating in national-level consumer goods standardization pilot projects. At present, the entire R&D team has more than 170 people, of which cutting-edge talents account for more than 40%. The team is composed of highly educated R&D engineers and a team of Sichuan cuisine master consultants. Nearly 100 new products are developed every year, more than 110 patents have been applied for, 72 have been authorized, and more than 10 national invention patents have been applied for every year.

In 2019, riding the wave of the company's IPO, Teway Food, intensified efforts to develop market-oriented new products while adhering to its core value of "strictly ensuring good raw materials". Teway Food introduces the concept of standardization into its R&D and product development, summarizing and refining traditional Chinese seasoning experiences to elevate them to a theoretical level. From this foundation, it determines the key material basis, sensory dimensions and indicators of various flavors, and uses them to guide the specific practical activities of product flavoring, development and production, so as to know what it is and why it is, ultimately achieving the digitalization of taste and standardization of products.

To ensure product quality and flavor innovation, Teway Food has established a strong R&D team over more than 20 years of development. To optimize and create more high-quality seasonings, the company has recruited a culinary consultant team led by "China Registered Culinary Master" Cao Jing, and at the same time formed a domestic first-class professional chef R&D team of over 70 members to concentrate on research and development and continuous innovation. They provide professional culinary solutions for specialty catering seasonings.

The company currently has 8 professional laboratories (including laboratories for chemical testing, microbial testing, precision instrument, sewage testing, chromatographic analysis, chromatographic pretreatment, packaging material testing, and product sampling); 3 professional evaluation teams (consumer evaluation, internal brand evaluation, professional chef evaluation); 12 professional R&D teams (5 at C-end, 5 at B-end, 1 for R&D support, and 1 for project management), 13 application kitchens (5 at C- end, 5 at B end, 1 for R&D support, and 2 for kitchen application [Chengdu, Zhengzhou]).

Teway Food's R&D platform and level rank among the top in China. The company currently has 12 invention patents. More than 8 new invention patents are applied for each year, and 2-3 professional papers are published in national core journals every year. Teway Food always firmly believes that product R&D is an important guarantee to promote the long-term development of the enterprise and enhance the core competitiveness. It pays close attention to the new trends and preferences in end-consumer demand, actively develops new products and new business layout, and attaches great importance to the R&D and innovation of technology, process, and equipment.

Teway Food has participated in the drafting of national standards for "hot pot base", "chili sauce" and "stir-fried chili sauce", as well as local food safety standards for hot pot base, semi-solid compound seasonings, and Chinese sauerkraut seasonings. The company has established a complete R&D process. Its product R&D center was recognized as Sichuan Enterprise Technology Center in 2010. It has formed a complete technology innovation management system from project proposal, information collection, project establishment to product R&D, project review, and production implementation.