2021 High-quality Development Seminar of Condiment Industry Held in Beijing

In order to promote the implementation and implementation of national food safety standards , improve the quality level of condiments ( soy sauce , vinegar, etc.
) products, promote the innovation level and high-quality development of the condiment industry, and let the people eat safe and satisfactory condiments, 2021 On June 20, 2008, China Food and Fermentation Industry Research Institute Co.
, Ltd.
and China Light Food Inspection and Certification Co.
, Ltd.
jointly organized the "China Quality Supervision " magazine to successfully hold a seminar on the high-quality development of the condiment industry
.

 

Chen Hongjun, Deputy Director of the Standards and Technology Management Department of the State Administration for Market Regulation (at the director level), Cui Wei, Deputy Director of the Food Production Safety Supervision and Administration Department of the State Administration for Market Regulation, Feng Hongwen, President of "China Quality Supervision" magazine, Guo Jianquan of Poly Zhongqing General Manager, Cai Muyi, Deputy General Manager of Poly China Light Industry and Chairman of China Food Institute, Fan Yongxiang, Deputy Director of National Food Safety Risk Assessment Center, Duan Limin, Chairman of China Leather Institute and Chairman of China Light Industry Inspection and Certification, Song Quanhou, Deputy General Manager of China Food Institute, China Dong Lina, Secretary General of the Brewing and Cooking Wine Branch of the Wine Industry Association, Wang Min, Director of the Graduate School of Tianjin University of Science and Technology, Zhong Qiding, Director of the National Food Quality Supervision and Inspection Center, and other leaders and experts, from manufacturers, scientific research institutes, domestic universities, and food safety More than 100 representatives from some organizations in the field and related companies in the upstream and downstream industry chain of the condiment industry attended the meeting, and the live broadcast was conducted simultaneously.
More than a thousand people watched the meeting online
.

 

The meeting discussed the two major themes of "China's condiment food quality and safety standards, regulations and supervision trends" and "Condiment industry innovation and high-quality development in a healthy era".
Dozens of experts and scholars have discussed the condiment industry standards and policies.
I made an interpretation and discussed the industry development prospects, key technical indicators and control of condiments, authenticity and rapid inspection technology innovation, etc.
Participants shared cutting-edge information while also offering ideas and suggestions.
Everyone discussed the seasoning together.
The current situation and future development trends of the food industry; the meeting also successfully held a signing ceremony for the strategic cooperation between Qianhe Food Co.
, Ltd.
and the Food Institute on the high-quality development of condiments
.
Through the in-depth integration of traditional brewing technology and high-tech power, the level of innovation and high-quality development of the condiment industry will be improved; Song Quanhou pointed out that this strategic cooperation will improve the quality of condiments (soy sauce, vinegar, etc.
) products and create healthier products.
, More nutritious and safer condiment products, creating a world-class condiment brand with international influence is of far-reaching significance
.

 

　　In his speech, Guo Jianquan pointed out that innovation in the condiment industry and the development of high-quality health standards are the key and difficult points in condiment food quality and safety standards and regulations, regulatory trends and the new situation.
Under the dual background of the impact of the epidemic and the upgrading of consumption, the realization will be accelerated.
The transformation and upgrading of the industry will promote the high-quality, rapid and healthy development of the condiment industry.
It is necessary to start from the source, strengthen the supervision of food certification, and do a good job in product traceability to promote the high-quality development of the condiment industry to a higher level
.

 

　　Cai Muyi pointed out in his speech that China Light Food Inspection is a comprehensive service platform integrating standards, testing, certification, audit, declaration, information consultation, and training.
In 2020, the company took the lead in launching the “Food Authentic Quality Certification” (FA Certification)
.
FA certification is supported by cutting-edge technology such as nuclear magnetic resonance spectroscopy, isotope mass spectrometry, and biological traceability, and uses information technology such as active market inspection, food big data, and blockchain as means to provide consumers with openness, transparency, convenience and effectiveness The “cloud space” of food data information can realize the guarantee, traceability and supervision of food in the production and circulation fields
.
In addition, Nongfu Spring, SDIC Zhonglu and other well-known food companies such as non-concentrated reduction (NFC) juice, scream isotonic food, concentrated juice and other products have obtained FA certification; China Food and Fermentation Industry Research Institute has also cooperated with China Food Industry Association Promulgated the original brewing and original flavor soy sauce and other group standards, and the whole chain service model of testing-standard-certification provides strong technical support for China to strengthen the supervision of the quality and safety of soy sauce and other seasonings, and for the high-quality development of China's seasoning industry Laid an important foundation
.

 

　　Zhong Qiding gave a report on the topic of "Condiment Authenticity Technology Boosts the High-quality and Healthy Development of the Industry".
He believes that with the evolution of food fraud technology, it is increasingly difficult to detect food fraud using conventional methods, resulting in It has become a regulatory problem for global co-governance.
Chemical blending and brewing of vinegar, soy sauce and other fraudulent behaviors have severely disrupted the fair market competition order, formed the phenomenon of "bad money expelling good money", and hindered China's condiment and food transformation and upgrading policy.
Implementation has reduced consumers’ confidence in domestically produced foods
.
With the research and application of food authenticity technology innovation and the development of food authenticity (FA) certification, it marks that the authenticity work of China’s food industry has entered a new stage.
It will not only help protect consumers’ legitimate interests, but also improve Consumer confidence can also protect the credibility of China's condiment food industry and promote the healthy, stable and high-quality development of the food industry
.

 

　　The conclusion of this conference is also a new beginning.
I believe that under the guidance of the market supervision department, through the resources of well-known experts, scientific research institutes, testing institutions and leading enterprises in the United Nations, we will build an integrated seasoning quality safety production, supervision and management.
The platform to create healthier, more nutritious and safer condiment products will surely promote the high-quality and healthy development of the condiment industry.
It will surely be able to implement and implement the national food safety standards for the condiment industry in China, and contribute to the transformation and upgrading of the food industry.
Stable and healthy development provides strong support!