Kubon Gelatin

Certified Quality

Kubon (Cambodia) Biological Technology Co.,Ltd. is AAAAA rated to the highest level of Food Safety Administration of Cambodia. We systematically analyse and manage food safety at all stages of the supply chain. A permanent cross-company group is tasked with ensuring efficient communication routes via our Food Safety team. This ensures that changes and new requirements from authorities and customers are continuously aligned and managed.

Quality Control System

Foodmate strictly controls the quality of products, from production to transportation, in order to provide customers with assured high quality products and services.

Our People

More than 15 years average working experience

6 full-time Senior Chemist

8 undergraduates and above

Quality Control

Strictly implement the quality management system FDA, ISO 9001, FSSC 22000, HALAL

Our Facility

National first-class instrument

Send to the national legal inspection agency

Formulate a periodic verification plan

Daily cleaning of testing instrument

Joint Test

Factory Quality Lab

Cambodia R&D center


Inspection Before Shipment


The finished gelatin is packed in inner plastic bag and outer paper-plastic compound bag. The specification is 25kg per bag. (Incoming inspection of inner and outer packaging bags must comply with the "Packaging Acceptance Standards and Regulations", and the storage of packaging bags shall strictly follow the warehouse management system). The finished packaged products shall be sampled for inspection.

Metal Detection

Each package is put on the conveyor belt and conduct metal detection with a metal detector. After testing, the package will be put on the pallet for storage and transportation.

Finished Products

After metal detection, the qualified products are stored in a dry and ventilated warehouse with three prevention facilities before delivery.


Certification System Complies With Industry Standards

Quality Control

Strictly implement the quality management system FDA, ISO 9001, FSSC 22000, HALAL

The development of semi-fat, low-fat and “light” products in many areas would hardly have been possible without Gelatin. Whether semi-fat butter or margarine, low-fat pastries, reduced-fat cheeses and cheese spreads, sugar-free candies or wine gums, Gelatin or collagen peptides are being successfully used. The reasons for this are that, on the one hand, Gelatin is able to bind large quantities of water to form a gel and on the other it gives products the properties that make them desirable as foodstuffs. This is particularly valuable for the successful development of new products.

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