Food enterprises must implement the concept of "three reductions", technology and management must be "three legs in parallel"

Zhang Yongjian, Director of the Research Center for Food and Drug Industry Development and Supervision, Chinese Academy of Social Sciences

At present, the state is promoting the "three reductions" of salt reduction, oil reduction, and sugar reduction in a planned and step-by-step manner, and by formulating a series of relevant standards, promoting the "three reductions" publicity activities, and improving residents' health literacy, etc.

"Three reductions" is not only a social responsibility but also a development opportunity

"Healthy China" is an important guide for the development of the food industry

From the perspective of adapting to the general trend of health needs and seizing new opportunities for development, the "three reductions" are not only the social responsibility of food companies, but also the development opportunities for food companies

On the one hand, the "Three Reductions" is one of the specific starting points for the implementation of "Healthy China" in the food field

On the other hand, the "three reductions" have also opened up another door of development for food companies and provided new development opportunities

"Three reductions" need to do a good job in publicity, education and risk communication

Cultivating a food consumption market constructed by consumer safety, scientific and rational consumption can not only protect the legitimate rights and interests of consumers, give play to the market's mechanism of selecting the best and eliminate the inferior, and create a better development environment for enterprises, but also for the "three reductions" And lay the foundation for the landing of "Healthy China"

First, food education is to cultivate the ability of consumers to consume safely, scientifically and rationally, and is an indispensable and important link to protect consumers' food consumption

Due to the wide application of the Internet and mobile terminals, information acquisition is more convenient, but all kinds of non-scientific and irrational information are also flooded, which increases the difficulty of consumer identification

At present, the publicity and education of food consumption should enable consumers to master a basic common sense, that is, national standards are formulated after a lot of risk assessment and research, and will be adjusted and revised in time with the continuous development of science and the continuous improvement of evidence.

Second, further strengthening risk communication will help guide production and consumption

It can be foreseen that in the process of "three reductions", it is necessary to continuously strengthen the risk communication of all relevant parties.

"China Food News" (July 28, 2022 Edition 02)

(Editor-in-charge: Zhou Yan)