Conventionally sourced from shellfish with allergy concerns and supply constraints, N-acetylglucosamine（NAG） is now being redefined through corn-based fermentation technology. This revolutionizing production, establishes the first truly plant-based (vegan) glucosamine, completely free from allergenic concerns.

‌1. Raw Material Innovation / Technological Breakthrough: From Ocean to Farmland‌

(1)Uses ‌non-GMO corn glucose‌ instead of crustacean sources (compliant with ‌FDA 21 CFR 101.22‌)

‌(2) Microbial fermentation achieves >99.5% purity (HPLC-verified)‌

‌(3) Allergen test results‌: Crustacean protein residue ‌<0.001 ppm‌

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2.Production Process Comparison‌

3. Product Advantages: Safer, More Effective Joint Support‌

‌(1) Triple Safety Assurance‌

① Certified ‌vegan (IVF-Vegan Standard)‌

② Halal/Kosher dual-certified‌

③ Zero marine heavy metals‌ (lead/mercury undetected)

‌(2) Clinical Efficacy Data‌

① 22% higher bioavailability‌ (Nutrition Journal 2024 study)

② 18% greater joint discomfort relief in 6 weeks‌ (n=500 RCT)

As a flagship product in the global vegan trend, ‌plant-based NAG retains the core benefits of cartilage repair and joint lubrication‌ while aligning with clean-label demands. This innovation now meets ‌5% of global joint health needs annually‌. With accelerating aging populations, this ‌green molecule‌—combining technology and wellness—is driving the health industry toward ‌"green manufacturing"‌ and may reshape the ‌billion-dollar nutrition market‌.