Introduction – Company Background

GuangXin Industrial Co., Ltd. is a specialized manufacturer dedicated to the development and production of high-quality insoles.

With a strong foundation in material science and footwear ergonomics, we serve as a trusted partner for global brands seeking reliable insole solutions that combine comfort, functionality, and design.

With years of experience in insole production and OEM/ODM services, GuangXin has successfully supported a wide range of clients across various industries—including sportswear, health & wellness, orthopedic care, and daily footwear.

From initial prototyping to mass production, we provide comprehensive support tailored to each client’s market and application needs.

At GuangXin, we are committed to quality, innovation, and sustainable development. Every insole we produce reflects our dedication to precision craftsmanship, forward-thinking design, and ESG-driven practices.

By integrating eco-friendly materials, clean production processes, and responsible sourcing, we help our partners meet both market demand and environmental goals.

Core Strengths in Insole Manufacturing

At GuangXin Industrial, our core strength lies in our deep expertise and versatility in insole and pillow manufacturing. We specialize in working with a wide range of materials, including PU (polyurethane), natural latex, and advanced graphene composites, to develop insoles and pillows that meet diverse performance, comfort, and health-support needs.

Whether it's cushioning, support, breathability, or antibacterial function, we tailor material selection to the exact requirements of each project-whether for foot wellness or ergonomic sleep products.

We provide end-to-end manufacturing capabilities under one roof—covering every stage from material sourcing and foaming, to precision molding, lamination, cutting, sewing, and strict quality control. This full-process control not only ensures product consistency and durability, but also allows for faster lead times and better customization flexibility.

With our flexible production capacity, we accommodate both small batch custom orders and high-volume mass production with equal efficiency. Whether you're a startup launching your first insole or pillow line, or a global brand scaling up to meet market demand, GuangXin is equipped to deliver reliable OEM/ODM solutions that grow with your business.

Customization & OEM/ODM Flexibility

GuangXin offers exceptional flexibility in customization and OEM/ODM services, empowering our partners to create insole products that truly align with their brand identity and target market. We develop insoles tailored to specific foot shapes, end-user needs, and regional market preferences, ensuring optimal fit and functionality.

Our team supports comprehensive branding solutions, including logo printing, custom packaging, and product integration support for marketing campaigns. Whether you're launching a new product line or upgrading an existing one, we help your vision come to life with attention to detail and consistent brand presentation.

With fast prototyping services and efficient lead times, GuangXin helps reduce your time-to-market and respond quickly to evolving trends or seasonal demands. From concept to final production, we offer agile support that keeps you ahead of the competition.

Quality Assurance & Certifications

Quality is at the heart of everything we do. GuangXin implements a rigorous quality control system at every stage of production—ensuring that each insole meets the highest standards of consistency, comfort, and durability.

We provide a variety of in-house and third-party testing options, including antibacterial performance, odor control, durability testing, and eco-safety verification, to meet the specific needs of our clients and markets.

Our products are fully compliant with international safety and environmental standards, such as REACH, RoHS, and other applicable export regulations. This ensures seamless entry into global markets while supporting your ESG and product safety commitments.

ESG-Oriented Sustainable Production

At GuangXin Industrial, we are committed to integrating ESG (Environmental, Social, and Governance) values into every step of our manufacturing process. We actively pursue eco-conscious practices by utilizing eco-friendly materials and adopting low-carbon production methods to reduce environmental impact.

To support circular economy goals, we offer recycled and upcycled material options, including innovative applications such as recycled glass and repurposed LCD panel glass. These materials are processed using advanced techniques to retain performance while reducing waste—contributing to a more sustainable supply chain.

We also work closely with our partners to support their ESG compliance and sustainability reporting needs, providing documentation, traceability, and material data upon request. Whether you're aiming to meet corporate sustainability targets or align with global green regulations, GuangXin is your trusted manufacturing ally in building a better, greener future.

Let’s Build Your Next Insole Success Together

Looking for a reliable insole manufacturing partner that understands customization, quality, and flexibility? GuangXin Industrial Co., Ltd. specializes in high-performance insole production, offering tailored solutions for brands across the globe. Whether you're launching a new insole collection or expanding your existing product line, we provide OEM/ODM services built around your unique design and performance goals.

From small-batch custom orders to full-scale mass production, our flexible insole manufacturing capabilities adapt to your business needs. With expertise in PU, latex, and graphene insole materials, we turn ideas into functional, comfortable, and market-ready insoles that deliver value.

Contact us today to discuss your next insole project. Let GuangXin help you create custom insoles that stand out, perform better, and reflect your brand’s commitment to comfort, quality, and sustainability.

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Taiwan insole ODM service provider

Are you looking for a trusted and experienced manufacturing partner that can bring your comfort-focused product ideas to life? GuangXin Industrial Co., Ltd. is your ideal OEM/ODM supplier, specializing in insole production, pillow manufacturing, and advanced graphene product design.

With decades of experience in insole OEM/ODM, we provide full-service manufacturing—from PU and latex to cutting-edge graphene-infused insoles—customized to meet your performance, support, and breathability requirements. Our production process is vertically integrated, covering everything from material sourcing and foaming to molding, cutting, and strict quality control.Graphene sheet OEM supplier factory Taiwan

Beyond insoles, GuangXin also offers pillow OEM/ODM services with a focus on ergonomic comfort and functional innovation. Whether you need memory foam, latex, or smart material integration for neck and sleep support, we deliver tailor-made solutions that reflect your brand’s values.

We are especially proud to lead the way in ESG-driven insole development. Through the use of recycled materials—such as repurposed LCD glass—and low-carbon production processes, we help our partners meet sustainability goals without compromising product quality. Our ESG insole solutions are designed not only for comfort but also for compliance with global environmental standards.Indonesia flexible graphene product manufacturing

At GuangXin, we don’t just manufacture products—we create long-term value for your brand. Whether you're developing your first product line or scaling up globally, our flexible production capabilities and collaborative approach will help you go further, faster.China OEM factory for footwear and bedding

📩 Contact us today to learn how our insole OEM, pillow ODM, and graphene product design services can elevate your product offering—while aligning with the sustainability expectations of modern consumers.Pillow OEM for wellness brands China

Researchers have found that gut microbes from large-brained primates like humans and squirrel monkeys can boost energy production in mice, suggesting a microbial role in the evolutionary development of large brains. Credit: SciTechDaily.com Microbes supporting the production of more metabolic energy could be key to the evolution of large brains. Microbes that enhance metabolic energy production may have played a crucial role in the evolution of large brains. First study to demonstrate that gut microbes from different animal species shape variations in their biology. Provides fresh insights into human evolution, especially the development of large brains. Mice with gut microbes from large-brained primates ate more but grew slower and accumulated less body fat. Excess energy in these mice was used to produce high levels of glucose, the brain’s primary fuel. Brain Energy Needs and Microbial Influence Brain tissue is among the most energetically costly in the body, and as a result, larger-brained mammals require more energy to support brain growth and maintenance. Exactly which biological changes allowed human ancestors to meet the very high needs for energy as they evolved larger brains has remained unclear. A new Northwestern University study points to the role of gut microbes, tiny living organisms in our digestive system that help break down food and produce energy. In a controlled lab experiment, researchers implanted microbes from two large-brain primate species (human and squirrel monkey), and one small-brain primate species (macaque), into mice. Their findings showed the mice with microbes from large-brain primate species produced and used more energy, while those with microbes from the small-brain species stored more energy as fat. New research suggests the gut microbiome could have influenced energy availability to evolve a larger brain. Credit: Annelise Capossela Broader Impact on Understanding Evolution The data is the first to show gut microbes from different animal species shape variations in biology between animal species and supports the hypothesis that gut microbes might influence evolution by changing how an animal’s body works. The study offers a new perspective on human evolution, particularly the evolution of our large brains. The findings will be published today (December 2) in the journal Microbial Genomics. Comparing Primate Energy Use and Metabolic Development Prior studies have compared the influence of genes and the environment on primates with bigger and smaller brains. However, there are very few studies comparing how different primates use energy. Even less information is available on how metabolism develops in different primate species. “We know the community of microbes living in the large intestine can produce compounds that affect aspects of human biology — for example, causing changes to metabolism that can lead to insulin resistance and weight gain,” said the study’s first author Katherine Amato, associate professor of anthropology at Northwestern. “Variation in the gut microbiota is an unexplored mechanism in which primate metabolism could facilitate different brain-energetic requirements,” Amato said. After introducing the gut microbes into microbe-free mice, the researchers measured changes in mouse physiology over time, including weight gain, fat percentage, fasting glucose, liver function and other traits. They also measured differences in the types of microbes and the compounds they were producing in each group of mice. Observed Patterns and Conclusions The researchers expected to find microbes from different primates would lead to differences in the biology of the mice inoculated with them. They also expected mice with human microbes to have the greatest difference in biology from mice with microbes from the other two species. “While we did see that human-inoculated mice had some differences, the strongest pattern was the difference between large-brained primates (humans and squirrel monkeys) and smaller-brained primates (macaques),” Amato said. The mice given microbes from the humans and squirrel monkeys had similar biology, even though these two larger-brained primate species are not close evolutionary relatives of one another. This suggests something other than shared ancestry — likely their shared trait of large brains is driving the biological similarities seen in the mice inoculated with their microbes. “These findings suggest that when humans and squirrel monkeys both separately evolved larger brains, their microbial communities changed in similar ways to help provide the necessary energy,” Amato said. Future Research Directions In future studies, the researchers hope to run the experiment with microbes from additional primate species varying in brain size. They would also like to collect more information on the types of compounds the microbes are producing and gather additional data on the biological traits of the hosts such as immune function and behavior. Reference: “The primate gut microbiota contributes to interspecific differences in host metabolism” by Elizabeth K. Mallott, Sahana Kuthyar, Won Lee, Derek Reiman, Hongmei Jiang, Sriram Chitta, E. Alexandria Waters, Brian T. Layden, Ronen Sumagin, Laura D. Manzanares, Guan-Yu Yang, Maria Luisa Savo Sardaro, Stanton Gray, Lawrence E. Williams, Yang Dai, James P. Curley, Chad R. Haney, Emma R. Liechty, Christopher W. Kuzawa and Katherine R. Amato, 2 December 2024, Microbial Genomics. DOI: 10.1099/mgen.0.001322

A carnivorous leaf of Triphyophyllum peltatum with glands excreting a sticky liquid to capture insect prey. Credit: Traud Winkelmann / University of Hannover Triphyophyllum peltatum, a West African plant with medicinal potential, becomes carnivorous under phosphorus deficiency. Scientists have successfully cultivated it, revealing insights into its adaptability and the evolution of carnivory. Triphyophyllum peltatum is a unique plant native to the tropical regions of West Africa. This particular liana species garners significant attention from the medical and pharmaceutical sectors owing to its special constituents. Laboratory tests have revealed that its constituents exhibit promising medically useful activities against pancreatic cancer and leukemia cells, among others, as well as against the pathogens that cause malaria and other diseases. However, the plant species is also interesting from a botanical perspective: Triphyophyllum peltatum is the only known plant in the world that can become a carnivore under certain circumstances. Its menu then includes small insects, which it captures with the help of adhesive traps in the form of secretion drops and digests with lytic enzymes synthesized. High Flexibility in the Developmental Phases High flexibility can be observed in the leaves of the plant, which develop three different types depending on the stage of development. While in the juvenile phase, simple leaves are initially formed, later so-called “trap leaves” can be formed, which carry a large number of adhesive traps. When these trap leaves have served their purpose, the plant either forms normal leaves again or – if the plant has entered the liana stage – leaves with two hooks at the tip as climbing support. When Triphyophyllum peltatum enters the liana stage, the plant forms leaves with two hooks at the tip as a climbing support. Credit: Traud Winkelmann / University of Hannover As far as the expression of leaf identity is concerned, Triphyophyllum peltatum shows a high degree of flexibility: the developmental stages can vary in length, and the carnivorous stage can be omitted completely or made up for at a later stage. Thus, the plant seems to adapt to the prevailing conditions of its habitat. Success in Propagation and Cultivation The trigger that turns the plant into a carnivore was previously unknown. One reason for this was the fact that Triphyophyllum peltatum was considered very difficult to cultivate and therefore the formation of trap leaves was difficult to study experimentally. This problem has now been solved by scientists at Leibniz Universität Hannover (LUH) and Julius-Maximilians-Universität Würzburg (JMU). They first succeeded in cultivating the Triphyophyllum peltatum in the greenhouse of the Würzburg Botanical Garden. In Hannover, conditions were developed to propagate the plants in large numbers under in vitro conditions, i.e. in culture vessels on well-defined nutrient media. Professor Traud Winkelmann from the Institute of Horticultural Production Systems at Leibniz University Hannover and her colleague Anne Herwig from the Institute of Soil Science at LUH were involved, as well as Würzburg professors Gerhard Bringmann (Institute of Organic Chemistry) and Rainer Hedrich (Julius-von-Sachs-Institute of Biosciences). Phosphorus Deficiency Triggers the Transformation But what is even more significant is that with the help of these plants, the research team was able to identify the factor that triggers the transformation to the carnivore lifestyle. The team has now published the results of this research in the current issue of the journal New Phytologist. “We exposed the plant to different stress factors, including deficiencies of various nutrients, and studied how it responded to each. Only in one case were we able to observe the formation of traps: in the case of a lack of phosphorus,” says Traud Winkelmann, summarizing the central result of the study. In fact, a greatly reduced supply of phosphorus is already sufficient to trigger the development into a carnivorous plant, according to the scientist. In its original habitat in African tropical forests on nutrient-poor soils, Triphyophyllum peltatum can thus avoid the threat of malnutrition by forming traps and accessing the important nutritional element through the digestion of its insect prey. “These new findings are a breakthrough because they allow future molecular analyses that will help understand the origins of carnivory,” the scientists are convinced. Reference: “Carnivory on demand: phosphorus deficiency induces glandular leaves in the African liana Triphyophyllum peltatum” by Traud Winkelmann, Gerhard Bringmann, Anne Herwig and Rainer Hedrich, 16 May 2023, New Phytologist. DOI: 10.1111/nph.18960 The study was funded by the German Research Foundation.

When exposed to carrot flavors, fetuses had more “laughter-face” responses, but when exposed to kale flavors, they displayed more “cry-face” responses. Scientists have discovered the first direct evidence that babies respond differently to various tastes and smells while still in the womb. 100 pregnant women participated in a 4D ultrasound research run by Durham University’s Fetal and Neonatal Research Lab, UK, to examine how the unborn children reacted to flavors from foods eaten by their mothers.  Researchers observed the babies’ responses to carrot or kale flavors shortly after the mothers had consumed such flavors. Fetuses exposed to carrot flavors had more “laughter-face” reactions, but those exposed to kale had more “crying-face” responses. Laughter-face reaction scan image. Credit: Durham University/Aston University Their research may help us learn more about how human taste and smell receptors are developed. The researchers also think that what pregnant women eat may impact their newborns’ taste preferences after birth, which might have ramifications for developing healthy eating habits. The research was recently published in the journal Psychological Science. How Humans Perceive Flavor in Utero Humans perceive flavor via a combination of taste and smell. This is believed to occur in fetuses by inhaling and swallowing the amniotic fluid in the womb. Lead researcher Beyza Ustun, a postgraduate researcher in the Fetal and Neonatal Research Lab, Department of Psychology, Durham University, said: “A number of studies have suggested that babies can taste and smell in the womb, but they are based on post-birth outcomes while our study is the first to see these reactions prior to birth.” She continues, “As a result, we think that this repeated exposure to flavors before birth could help to establish food preferences post-birth, which could be important when thinking about messaging around healthy eating and the potential for avoiding ‘food-fussiness’ when weaning. It was really amazing to see unborn babies’ reaction to kale or carrot flavors during the scans and share those moments with their parents.” The research team, which included experts from Aston University in Birmingham, UK, and the National Centre for Scientific Research-University of Burgundy in France, scanned the women, who ranged in age from 18 to 40, at 32 and 36 weeks of pregnancy to detect fetal facial reactions to the kale and carrot flavors. Mothers were given a single capsule containing approximately 400mg of carrot or 400mg of kale powder around 20 minutes before each scan. They were asked not to consume any food or flavored drinks one hour before their scans. The mothers also did not eat or drink anything containing carrots or kale on the day of their scans to control for factors that could affect fetal reactions. Facial reactions seen in both flavor groups, compared with fetuses in a control group who were not exposed to either flavor, showed that exposure to just a small amount of carrot or kale flavor was enough to stimulate a reaction. The Role of Maternal Diet in Taste Development Co-author Professor Nadja Reissland, head of the Fetal and Neonatal Research Lab, Department of Psychology, Durham University, supervised Beyza Ustun’s research. She said: “Previous research conducted in my lab has suggested that 4D ultrasound scans are a way of monitoring fetal reactions to understand how they respond to maternal health behaviors such as smoking, and their mental health including stress, depression, and anxiety.” She concludes, “This latest study could have important implications for understanding the earliest evidence for fetal abilities to sense and discriminate different flavors and smells from the foods ingested by their mothers.” Co-author Professor Benoist Schaal, of the National Centre for Scientific Research-University of Burgundy, France, said: “Looking at fetuses’ facial reactions we can assume that a range of chemical stimuli pass through maternal diet into the fetal environment. This could have important implications for our understanding of the development of our taste and smell receptors, and related perception and memory.” The researchers say their findings might also help with information given to mothers about the importance of taste and healthy diets during pregnancy. They have now begun a follow-up study with the same babies post-birth to see if the influence of flavors they experienced in the womb affects their acceptance of different foods. Research co-author Professor Jackie Blissett, of Aston University, said: “It could be argued that repeated prenatal flavor exposures may lead to preferences for those flavors experienced postnatally. In other words, exposing the fetus to less ‘liked’ flavors, such as kale, might mean they get used to those flavors in utero. The next step is to examine whether fetuses show less ‘negative’ responses to these flavors over time, resulting in greater acceptance of those flavors when babies first taste them outside of the womb.” Reference: “Flavor Sensing in Utero and Emerging Discriminative Behaviors in the Human Fetus” by Beyza Ustun, Nadja Reissland, Judith Covey, Benoist Schaal and Jacqueline Blissett, 21 September 2022, Psychological Science. DOI: 10.1177/09567976221105460 The study was funded by the Turkish Ministry of National Education.

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