2022 Food Industry Salt Reduction Practice Seminar Held in Beijing

In order to implement the "Healthy China 2030 Plan Outline" and "National Nutrition Plan (2017-2030)", the goal of "2030 reduction of the national per capita daily salt intake by 20%", and further promote the "China Food Industry Reduction".
The "Salt Guide" phase goal was implemented.
On August 25, the 2022 "China Food Industry Salt Reduction Guide" practical seminar, hosted by the Chinese Nutrition Society, undertaken by the Zhongying Hui Nutrition and Health Research Institute, and supported by Angel Yeast Co.
, Ltd.
, was held in Beijing.

.
Since its establishment in 2018, the Symposium on Salt Reduction Practices in the Food Industry has become an important and continuous conference of the Chinese Nutrition Society
.
The food industry is the cornerstone for realizing the goal of salt reduction.
Based on China's national conditions and the urgent need to maintain people's health, the 2022 Food Industry Salt Reduction Symposium will discuss the science, technology and practice of salt reduction from the current industrial development status and innovative development needs.
, to promote the active action of food enterprises
.

Xu Jiao, Director of the Food and Nutrition Division of the Department of Food Safety Standards and Monitoring and Evaluation of the National Health and Health Commission, Yang Xiaoguang, Vice Chairman of the Chinese Nutrition Society, and Wang Xishan, Deputy General Manager of Angel Yeast Co.
, Ltd.
delivered speeches on behalf of the organizer and the organizer respectively.
China Nutrition Han Junhua, secretary general of the society, presided over the morning meeting
.

 

　　On behalf of the organizers, Vice Chairman Professor Yang Xiaoguang reiterated the importance of salt reduction and the significance of the theme of the conference, and welcomed the participating experts, leaders, and representatives of the business and media circles
.
Professor Yang Xiaoguang focused on the systematic work and stage results in the formulation and revision of guidelines/standards, policy promotion, public popular science education, scientific research, industrial interaction, technology integration innovation case publicity, etc.
carried out by the Chinese Nutrition Society in promoting salt reduction, and pointed out that The food industry is a pillar industry in China's industrial system, and it is related to the process and effect of salt reduction work
.
The Symposium on Salt Reduction Practice in the Food Industry is a special forum held by the publication of the "Guidelines for Salt Reduction in China's Food Industry".
After four years of accumulation, it has become a brand exchange platform for domestic salt reduction work.
The media and other forces from all walks of life are the vane meeting for discussing and exchanging the results of the salt reduction work stage and the application of new technologies in China
.
In the future, we will continue to bring together professional and industrial forces such as nutrition, food, economics, and communication.
Based on scientific research and technological innovation, we will continue to promote the three-reduction work and its results with the scientific and technological circles, industry, and media, so as to contribute to a healthy China.
help
.

 

　　Director Xu Jiao said that reducing salt intake is the most cost-effective public health strategy to prevent hypertension
.
The Outline of the Healthy China 2030 Plan and the National Nutrition Plan both specify that by 2030, the national per capita daily salt intake will be reduced by 20%.
The society participates in reducing salt, oil and sugar, researches and improves the packaging standards of salt, oil and sugar, and promotes food nutrition and health standards
.
"The China Food Industry Salt Reduction Guide Practical Seminar has been held since 2018.
It has gathered many elites and wisdom, and has become an important exchange platform
.
" Xu Jiao said, "The food industry is an important way and carrier to achieve the goal of salt reduction.
Based on China's national conditions and the urgent need to maintain people's health, this seminar will start from industrial innovation and development needs, and jointly exchange and discuss the science, technology and practice of salt reduction, and promote food enterprises to actively set salt reduction goals and take active actions to Guided by the health needs of the people, promote the high-quality development of the industry, and make due contributions to the construction of a healthy China
.
"

 

　　Mr.
Wang Xishan, deputy general manager of Angel Yeast Co.
, Ltd.
, thanked the Chinese Nutrition Society for continuing to host the practical seminar on "Guidelines for Salt Reduction in China's Food Industry"
.
He said that Angel Yeast Co.
, Ltd.
will continue to give full play to the advantages of Angel Extract in salt reduction under the support and guidance of the Chinese Nutrition Society, continue to respond to the national advocacy, and provide the food condiment industry with salt-reducing and flavor-reducing products.
Solution, together with brother enterprises, universities, scientific research institutes, and industry associations, jointly promote the action of reducing salt in the food industry, and strive to achieve the goal of reducing salt by 20% in processed food proposed in the Salt Reduction Guide for China's Food Industry as soon as possible, and help food flavor and health.
Dual orientation
.

 

　　Afterwards, Professor Wu Yangfeng from Peking University Clinical Research Institute gave a report titled "The Significance of Low Sodium Salt for the Prevention and Control of Cardiovascular Diseases in China and Analysis of Health Economics"
.
Director Xu Jiao of the Department of Food Safety Standards and Monitoring and Evaluation of the National Health and Health Commission reported on "Salt Reduction Policy and Promotion Strategies", and Professor Ding Gangqiang, director of the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, made a presentation entitled "Chinese Residents' Oil, Salt and Sugar Photography".
The report of "Intake and the New Dietary Guidelines"; Dr.
Zheng Xixi of Peking Union Medical College Hospital shared the "Health Effects of Salt Reduction" from a clinical point of view
.

 

　　The afternoon meeting was chaired by Researcher Wang Yingyao, Executive Vice President of CNS Nutrition and Health Research Institute/Deputy Secretary General of Chinese Nutrition Society
.
Researcher Wang Zhu from the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention introduced "How to Reduce Salt in Prepackaged Foods Based on GB 28050"
.
Professor Wang Wei from Chengdu University brought a report "Salt Reduction in Meat Products: Technological Progress and Future Prospects"
.
Associate Professor Wang Xinmiao from Zhejiang Gongshang University made a report on "Multimodal Salt Reduction Strategies from the Perspective of Food Oral Processing"
.
Professor Fang Yapeng of Shanghai Jiaotong University brought a report "Research on Salt Reduction Technology Based on Food Colloids"
.
Professor Song Huanlu from Beijing Technology and Business University introduced "Salt Peptides in Yeast Extract and Their Mechanisms with Salty Receptors"
.

 

　　Due to many practical factors such as processing technology, taste, and food shelf life, salt reduction in food faces many technical challenges.
Seasonings, processed meat products, instant noodles and other categories have urgent needs for salt reduction technologies and solutions
.
Achieving a balance between low-salt and delicious food has become the focus and common goal of food companies in reducing salt
.
At the meeting, representatives from companies such as Angel Yeast, Givaudan, Yantai Xinhe, and Fuling mustard shared their achievements in salt reduction technology innovation and the application of corresponding technologies: for example, yeast extract can keep food in low-salt conditions.
The original flavor is not weakened, and it can mask the metallic or bitter taste of potassium and magnesium salts when used in low-sodium salts
.

 

　　Leaders from the co-organizers China Condiment Association Science and Technology Working Committee, China Meat Association, and China Food Additives and Ingredients Association also attended the seminar.
Experts and scholars in the field of nutrition and food, more than 60 food companies from Angel Yeast, etc.
Representatives and media representatives attended the practical seminar
.