Academicians called for condiments to reduce salt, Angie YE fresh taste upgrade technology debuted at the soy sauce industry summit

On September 16, 2020, the 2020 China Soy Sauce and Sauce Industry Innovation and Development Summit Forum and the 2020 National Condiment Industry Food Safety Symposium were held in Yangxi, Guangdong Province.
This meeting was co-sponsored by The Chinese Condiment Association, Yangxi County People's Government, Zhongshan Torch (Yangxi) Industrial Transfer Industrial Park, China Condiments Association Soy Sauce Professional Committee, Flavoring Sauce Professional Committee, Science and Technology Committee, Li Jinqi Sauce Group, Foshan Haitian Seasoning Food Co., Ltd., Guangdong Delicious Fresh Flavor Food Co., Ltd.
representatives from relevant government departments, research institutes, production enterprises, food safety institutions, condiment industry upstream and downstream industrial chain-related enterprises nearly 500 people attended the meeting, a grand event.
as a high-quality partner in the condiment industry, food seasoning experts angie yeast extract participated in the event and for technical exchanges.
meeting through policy analysis, expert views, data reports, status analysis, trend research and other aspects of the rich content, and participants to share cutting-edge information, make suggestions to ensure food safety, and jointly explore the current situation of industry development and future development trends.
In the "Healthy China", academicians called on the flavoring industry salt reduction Chinese Academy of Engineering academician Chen Junshi for the "condiments and health" topic to share, he said: With the "Healthy China 2030" planning outline of the practice, the people pay more and more attention to food health, condiments as An important member of the diet can make the following contributions in "Healthy China 2030": stick to the bottom line of food safety, develop new nutritional and healthy products (especially salt-reducing products), promote teaching and guiding healthy, nutritious eating habits, and promote "three reductions" (salt reduction, sugar reduction, fat reduction).
also said: condiment industry associations to develop group standards, has its advantages.
food standards now involve many disciplines.
China Condiments Association to do the group bid, the whole Chinese condiment industry is authoritative.
YE salt reduction technology to enable flavorings innovation upgraded to the implementation of the National Health And Wellness Commission", "three minus three health" special action, to achieve the "Healthy China 2030" Planning Outline" "National Nutrition Plan (2017-203) 0 years) proposed the "2030 national per capita daily salt intake reduction of 20%", last year, "China's food industry salt reduction guidelines" officially released, emphasizing that food enterprises gradually achieve the average reduction of sodium content of processed foods by 2030 by 20% target.
condiment enterprises have responded, especially in recent years, the soy sauce industry has focused on upgrading to create salt-reducing soy sauce, raw flavor soy sauce and other consumer favorite products in line with the trend of natural health delicious.
in the process of healthy upgrading of soy sauce products, while meeting high standards of natural flavor, has been a topic of common discussion in the industry.
this forum, Angie Yeast Co., Ltd. YE Technical Director Li Pei made a keynote speech on "Research on Fresh Substances in YE and Its Application in Soy Sauce Flavor Upgrade".
pointed out that Angie gives full play to the advantages of yeast extract (YE) natural nutrition food properties, and actively carries out research on the application of YE fresh substances.
YE is rich in nature's main fresh substance amino acids, nucleotides, flavor peptides and organic acids, etc., can achieve the role of salt reduction, can be a good solution to soy sauce crude oil fresh taste improvement, natural fresh accessories fresh taste limitations and other issues, for soy sauce freshness upgrade to provide a complete solution in three directions - high-fresh soy sauce, salt-reducing soy sauce, raw flavor soy sauce.
angie will fully cooperate with industry associations, continue to promote "salt reduction for health" and "clean labeling" activities, for the food industry to develop new products, product upgrading to provide a comprehensive solution.
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