Taiwan food and drink brands reflect an island where Hoklo, Hakka, Indigenous, Japanese, and global influences meet. Subtropical farms supply fruit, grains, tea, spices, and seafood, while many makers work directly with growers or regional producers. From pantry staples to high-mountain oolong and specialty coffee, Formoria helps visitors trace these products back to local ingredients, family recipes, and new culinary ideas.
The Vegan makes isolated soy protein drinks, powders, crisps and bars, using a no-soy-taste approach with added vitamins, minerals, probiotics and fibre.
Yamato black clams raised in Changhua seawater ponds, with probiotic feeding, nano-microbubble purging, and integrated cultivation from seed to shellfish.
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.
Since 1997, Yang Ming Biomed has developed probiotics, enzymes, functional drinks and collagen jellies through microbiology research and patented technology.
Founded in Changhua in 1996, Chuan Yuan pairs sugar-free milk tablets with Taiwan tea flavours, shaped candies, and nearly three decades of food manufacturing experience.
FIBHER creates fruit-and-vegetable enzyme fiber drinks in cocoa, berry, matcha, and pineapple flavors, developed by Veeda with her physician father’s team.
