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From June 8th to 10th, Royal DSM Group, a global scientific company focusing on nutrition, health and green life, brought colorful technology to the 2021 FIC China International Food Additives and Ingredients Exhibition, with the aim of "helping healthy and delicious 'Emperor' to create a better life " as the theme, bringing nutrition and food and beverage solutions to Chinese consumers
Responding to Policy Localization and Innovation to Help "Healthy China"
The COVID-19 epidemic and an increasingly aging society have brought severe challenges to human health and sustainable development, and have also made people realize the importance of a high-quality and healthy life
At this exhibition, DSM's booth is composed of three themes of "Healthy Lives", "Silver Family" and "Plant Stars", bringing new vitality to food and beverage innovation and presenting food and beverage solutions that meet consumers' needs.
Ma Rongjun, President of the Hydrocolloids Division of Royal DSM Group, introduced that DSM has observed the trend of customers and consumers in the post-epidemic era.
"Localized innovation is our response to the needs of the 14th Five-Year Health Strategy
New products frequently show a beautiful and healthy new life
According to the results of the seventh census, China's population over the age of 60 accounts for 18.
Dr.
Plant-based products, as a new dietary product option, have become a striking new star in the market in recent years
Jiang Wei, global sales director of DSM's Hydrocolloids Division, said that plant-based products will usher in explosive growth
To achieve the trinity of flavour, texture and nutrition, DSM plant-based meat solutions use a new fish-flavored yeast extract derived from a sustainable algal oil base
How to ensure the taste is the main problem faced by plant-based products
Yuan Jianguo said: "The current plant-based industry lacks protein.
In the post-epidemic era, a healthier and more sustainable lifestyle will become the foundation for the development of human society
(Han Songyan)
Responsible editor: Zhao Yangyi Review: Zheng Ying
