Craftsmanship empowers convenience food

Nowadays, in the hot development of convenience food market, a large number of capital has poured in, and all kinds of Internet celebrity food have emerged one after another, putting forward new requirements
for the development of the convenience food industry.
From hand-rolled noodles to automatically produced hanging noodles, from fried instant noodles to non-fried steamed noodles, from frozen dumplings to microwave dumplings that only need to "bite" for a few minutes.
.
.
Behind these seemingly simple convenience foods is the development and breakthrough of science and technology, the night and day of scientific researchers, and the continuous support
of the spirit of craftsmanship.

To innovate, technology, talents, as a convenience food enterprise, how to inherit and carry forward the spirit of craftsmen has become a topic
that the industry needs to think deeply about.

Do a line, love a line, drill a line

In the blossoming convenience food, the practical footsteps of the craftsman's spirit can be seen everywhere
.
"Do a line, love a line, drill a line" reflects not only personal pursuit, but also the precipitation
of convenience food enterprises for more than ten years or even decades.

As the inventor of instant noodles, Nissin Foods has been selling well for decades with a combination of flavors as its core product, and the innovation and development of the enterprise is inseparable from the support
of the craftsmanship.
According to Toshimitsu Fujino, CDO of Nissin Foods Co.
, Ltd.
, "Food Creation for the World" is Nissin Foods' business philosophy, which refers to "creating food" and contributing to
the world by creating innovative products through new ideas and technologies.
In terms of product health and nutrition, Nissin Foods actively promotes technological innovation to solve the problems
in the process of salt reduction and saturated fatty acid reduction.
"This year, Nissin Foods' complete nutritious meal was launched on the market, and the calories, salt, sugar, fat, protein, etc.
of the product were controlled
.
The emergence of fully nutritious meals is 'creating food', contributing to the world, providing the world with safe, delicious and healthy food, which is also the practice
of craftsmanship.
Fujinami said
.

The spirit of craftsmanship is the core soul of product innovation, and enterprises in the process of practicing the spirit of craftsmanship are inseparable from precise goals, perseverance, and meticulous improvement
.
"Craftsmanship is an integral part of the realization of
the corporate vision and mission.
One of the core of the craftsmanship is to have the pursuit of excellence, the whole product development process is like a grain of rice, from the initial harvesting, drying to hulling, separation, until the final polished rice, each link, each action must be rigorous and meticulous, excellence, only in this way can we develop products
that satisfy customers.
The person in charge of an enterprise in Tianjin said
.

The high-quality development of the convenience food industry is inseparable from the paving of product innovation and the guidance
of standards and regulations.
In the process of product research and development, the formulation and implementation of relevant standards also demonstrate the spirit
of craftsmanship.
The standard of a product is not that the more indicators, the better, but that companies need to grasp key indicators
.
For example, the company has developed a spicy dumpling, consumers pay attention to the spiciness, hemp, and the bite of the dumpling skin, which requires the company to put these indicators into the standard
.
When the standard is landed, we must also pay attention to seriousness, whether it is raw material standards, process standards, or finished product standards, strict implementation reflects seriousness
.
All in all, the practice of standards in the spirit of craftsmen is reflected in the word "strict", standards should be rigorous when formulating, and serious when implementing, so as to continuously meet the needs of
market development.

Tan Bin, chief researcher of the Scientific Research Institute of the National Food and Material Reserve Administration, believes that the craftsman spirit is actually a kind of responsibility and responsibility, in the process of product research and development, focus is the key to the craftsman spirit, standard is the cornerstone of the craftsman spirit, precision is the purpose of the craftsman spirit, innovation is the soul of the craftsman spirit, the pursuit of perfection is the realm of the craftsman spirit, and the human nature is the core of
the craftsman spirit.

New era, new connotation, new action

The changes in the world, the times, and history are unfolding
in unprecedented ways.
Today, the connotation of the craftsman spirit has long gone beyond the artisan group and extended to a wider range of industries and groups
.
In the face of these constantly developing new changes, the convenience food industry has also changed, and enterprises are constantly balancing the relationship between "craftsman spirit" and "changing with the times", and the connotation of craftsman spirit is constantly enriched
in the development of enterprises and product research and development.

According to Sun Yingbei, Commercial Director of Cargill CSST & General Manager of Beijing Factory, craftsmanship emphasizes the value orientation of focus, continuance and excellence, while the changing behavior emphasizes flexibility, innovation and rapid response
.
"Craftsmanship" and "changing with the times" are different value orientations, and different enterprises may have different emphases at different stages of development and in different
fields.
Enterprises should focus on the craftsmanship spirit in their own focus areas and proprietary core competitiveness, continue to cultivate their own strengths and target markets, and make this field bigger and stronger, and strive for excellence
.
Similarly, while focusing on their own development, enterprises must also understand the external market dynamics, and constantly innovate and make breakthroughs in product structure, marketing model and supply chain to adapt to changes
in the environment.

"We believe that the development of a product must grasp the history of the product, and we must make the correct judgment
that 'this part must not be changed' and 'this part can be changed in combination with the times'.
" Kenji Sato, Director of Health Business of Kewpie (China) Co.
, Ltd.
, said that Kewpie Group has always aimed to develop products that can impress customers, and the entire development and manufacturing process of baby food has embodies the spirit of craftsmanship, and Kewpie continues to pour this emotion into the creation of all products
.
With the changes of the times and the development of regions, the types and formulas of raw materials of Kewpie products have been adjusted accordingly, but Kewpie's spirit of strict selection of raw materials such as "without high-quality raw materials, there is no high-quality products" has been implemented throughout and passed on
from generation to generation.
Consumers judge the taste and quality of products based on brands, and companies need to fully understand this fact at the product design stage (R&D period) to create high-quality products
.

A handful of low-end noodles are gradually made into high-end gifts, and the company uses the spirit of craftsmanship in the product research and development process to realize the transformation
of products from quality to art, culture and even product art.
The relevant person in charge of Chen Keming Food Co.
, Ltd.
said that the company actively carried out overseas exchanges, whether it was a trip to noodle technology in Japan or a trip to raw materials in Australia, which brought great inspiration
to the research and development personnel.
When developing products, R&D personnel combine the learned technology with domestic handmade noodle making technology, break through the limitations of the existing noodle process, adopt high water and noodle technology, vacuum tumbling, like hand rolling, to form elastic and lustrous dough, develop a transparent and smooth soft elastic surface, and raise the quality of noodles to a new height
.
"Despite the breakthrough, the craftsmen of Keming continue to move forward, and persistently combine science and technology with traditional gastronomic craftsmanship to provide consumers with more safe, nutritious and delicious food, which is the spirit of
craftsmanship.
" The chief said
.

Focus reflects consistency, standards reflect meticulousness, and strain reflects following the trend
.
Relevant experts pointed out that the innovation and development of the industry is inseparable from the wholehearted investment of enterprises, but even more solid dedicated research and development personnel
.
In the Internet era where traffic is king, it is rare to be able to abandon impetuosity and be willing to delve into a technical problem lonely, and it is also a solid foundation
for the high-quality development of the industry.

(Yan Li)

China Food News(Version 05, December 09, 2022)

(Responsible editor: Wang Ning)