Double joy! YEE MARK 1’s Fresh Coconut Milk Tea has won a prestigious industry award, and General Manager Deng Baohua has been appointed as a corporate master’s supervisor.

The 5th Jiangnan Innovation and Creativity Food Expo

Yang Shubing, Deputy Director-General of the Jiangsu Provincial Department of Education

Wu Zhengguo, Secretary of the Party Committee of Jiangnan University

Zhang Yinglu, Member of the Standing Committee of the CPC Committee and Vice President of Jiangnan University

Sun Xiulan, Dean of the School of Food Science at Jiangnan University

YEE MARK Fresh Coconut Milk Tea: Awarded the “Best Creative Product Award”

At the highly anticipated announcement of the “Best Innovative Product Award” during the exhibition, YEE MARK 1 Raw Coconut Milk Tea (a jasmine milk tea beverage), under the SuSa Foods brand, stood out among a field of formidable competitors thanks to its exceptional product quality and innovative concept. It earned unanimous praise from industry experts and customers alike, securing this prestigious honor.

Behind this award lies Yehao Fresh Coconut Milk Tea’s relentless pursuit of quality and innovation. In product development, Susa Foods has keenly anticipated market trends, crafting an innovative formula that combines the dual hot‑trends of fresh coconut and jasmine. By breaking free from the conventional, overly sweet and cloying taste of traditional milk teas, it delivers a refreshing, layered flavor profile—coconut aroma, jasmine fragrance, and creamy richness—offering consumers a multi‑dimensional sensory experience with every sip. Embracing a health‑focused ethos, Yehao Fresh Coconut Milk Tea aligns with consumers’ growing demand for wholesome beverages, steadfastly using “freshly pressed coconut juice, real tea, and pure milk” as its core ingredients while rigorously eschewing vegetable creamer and artificial flavorings.

Jasmine tea is crafted using a genuine tea‑infusion process that not only extracts the flower tea’s natural nutrients and distinctive flavor—eliminating the overpowering artificial aroma often found in synthetic blends—but also effectively removes any gritty texture or astringency, leaving the brew with an exquisitely refined fragrance. Another standout feature is FPN’s cold‑pressed coconut juice method: fresh coconut meat is cracked open and juiced on the spot, ensuring the product is completed within two hours to lock in the coconut’s purest taste and maximum nutritional value, delivering an authentic taste of the tropics. Coupled with premium, all‑natural cow’s milk, gentle pasteurization preserves heat‑sensitive bioactive compounds, resulting in a rich, velvety milky aroma while retaining the milk’s original nutrients. The end result is a harmonious triple‑layered flavor profile—smooth, creamy milk notes, the mellow sweetness of fresh coconut juice, and the delicate floral essence of jasmine tea—recreating the true, unadulterated taste of each ingredient.

General Manager Deng Baohua: Appointed as a corporate master’s supervisor

Notably, at this year’s annual conference, Susa Foods also celebrated another significant milestone: General Manager Deng Baohua was appointed as a corporate master’s supervisor at the School of Food Science of Jiangnan University. A seasoned expert in the food industry, General Manager Deng holds a master’s degree and the title of Senior Engineer. He concurrently serves as an Industry‑Special Appointed Professor at Jiangnan University, a member of the Technical Working Committee of the China Beverage Association, and an expert on the Jiangsu Province Food Safety Demonstration City Evaluation Panel, among other key roles. He has participated in the evaluation and auditing of food‑production and related enterprises across Jiangsu Province for both 2021 and 2022, earning deep professional expertise and broad influence within the industry.

Over more than 20 years in the industry, General Manager Deng Baohua has remained deeply committed to the food sector, dedicating 15 years to research and development, production, and quality management within the coconut value chain and related industries. As first author, she has published eight academic papers, including “Research Progress on Natural Coconut Water and the Development of Novel Nutritional Beverages” and “Research Progress on the Advanced Processing and High-Value Utilization of Coconut By-products,” providing valuable theoretical guidance for industry advancement. In terms of practical innovation, she has led numerous projects to upgrade production processes and equipment, securing two invention patents—“Auxiliary Centering Tool and Capping Device for Capping Machines” and “Coconut Water Collection Equipment”—as well as 22 utility‑model patents, thereby leveraging technological innovation to drive simultaneous improvements in both production efficiency and product quality.

This time, the Coconut‑Flavored Fresh Coconut Milk Tea has won a prestigious industry award, and General Manager Deng Baohua has been appointed as a corporate mentor for master’s students—truly a double celebration. This recognition not only underscores the high regard in both the industry and academia for Susa Food’s innovative capabilities and robust R&D strength, but also marks a solid step forward in its collaboration among government, industry, academia, and research institutions. Looking ahead, Susa Food will remain driven by innovation and anchored in quality, steadily advancing on the path of high‑quality development in the food sector, delivering more premium products to consumers and contributing even greater value to the industry’s growth.