
Founded by pharmacists in 1990, Earsun makes nutrition powders with 100% New Zealand milk and pharmaceutical standards, spanning propolis goat milk, growth, adult and senior formulas.
Food and beverage covers edible ingredients, prepared foods, and drinks. Formoria groups brands by their main products and tags, keeping tea, coffee, snacks, and regional flavours distinct. A food brand may be defined by its ingredients, source, recipe, processing method, or family practice. This category does not imply that every ingredient or product is Taiwan-made; listings show the brand's Taiwan connection and point to public information about origin and production.

Founded by pharmacists in 1990, Earsun makes nutrition powders with 100% New Zealand milk and pharmaceutical standards, spanning propolis goat milk, growth, adult and senior formulas.

404 Oligo pairs Taiwanese cacao with prebiotics in a 75% dark chocolate, alongside sleep blends, cocoa drinks, and high-fiber mixes.

Three generations of beekeepers in Yunlin craft longan, lychee and native acid vine honey through seasonal, self-managed production.

Since 1997, Yang Ming Biomed has developed probiotics, enzymes, functional drinks and collagen jellies through microbiology research and patented technology.

Shanhua-based 宅日常 hand-cooks fresh organic wood ears and makes unfiltered soy milk from sprouted non-GMO whole beans.

Madoupim turns Madou Wendan pomelo flesh, peel, and selected fallen fruit into sauces, vinegar, brown sugar blocks, and spices.

Farmy Life connects Pingtung farms, traceable produce, food education, and corporate ESG through teas, dried flowers, and local gift products.

FIBHER creates fruit-and-vegetable enzyme fiber drinks in cocoa, berry, matcha, and pineapple flavors, developed by Veeda with her physician father’s team.

TUTUKAKI makes split-top scones with French butter, Japanese flour, and Taiwanese milk, including seasonal cocoa and strawberry creations.

An Ershui guava farm turning local pearl guavas into juice, dried fruit, and jams, founded by an award-recognized young farmer.

Yoogup 優貝島 makes dense chilled Greek yogurt through low-temperature straining, using Taiwanese soybeans, sesame, bagels, and yogurt bowls.

Founded in Taiwan in 2018, Kai Kombucha pairs North American brewing methods with organic local ingredients and naturally fermented carbonation.