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afternoon of June 23, 2015, an expert seminar on salt reduction guidelines for the Chinese food industry, organized by the Chinese Nutrition Society, was held in Beijing. In particular, the meeting invited experts from the National Food Safety Risk Assessment Center, China Center for Disease Control and Prevention, Beijing Center for Disease Control and Prevention, Beijing Nutrition Source Research Institute, China Food Industry Association and other units, as well as Nestle, Master Kang, Unilever and other enterprises research and development, regulatory department representatives of a total of 16
participants in the discussion. Chairman Yang Yuxin attended and presided over the seminar.. First of all, Dr. Gao Chao introduced to the experts the background, purpose and basis of the salt reduction guidelines of China's food industry, and put forward some salt reduction proposals suitable for China's food industry. Subsequently, the experts and business representatives exchanged views and suggestions on the specific measures to be taken in salt reduction, salt reduction targets and so on. Experts believe that the formulation and implementation of salt reduction guidelines require multi-sectoral cooperation, taking full account of China's national conditions, and setting reasonable and feasible salt reduction targets. The Working Group will further revise and improve the draft guidelines for salt reduction in China's food industry on the basis of expert advice..
