Health leads the future of baking and styling continues the glory of the Winter Olympics

Our reporter Wang Wei

Fight for the future, gold "hope" winner, ice and snow mood pack, ice core moon pot, "torch relay" plant meat pine peppercorn bun, glutinous as first sight, "eternal" flower bud, matcha souffline water bag.
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Recently, at the "CIFST-13th Panpan Food Cup Baked Food Creative Competition" co-sponsored by the Chinese Society of Food Science and Technology (CIFST) and Panpan Food Group, a number of novel and unique works created by students from various universities made the expert judges shine
.
With the theme of "Health Leads the Future of Baking, Styling Continues the Glory of the Winter Olympics", the competition aims to cultivate innovative talents for the development of the food industry and encourage all leading universities in China to actively participate
.
Experts said that these innovative baking works not only convey the concept of health by using raw materials from the same origin of medicine and food, but also skillfully combine different sports shapes, mascot images and products in the Winter Olympics, once again conveying the spirit
of the Winter Olympics to people.

Thirteen years of forging ahead

Build a platform for cooperation and exchange

CIFST-Panpan Food Cup Baked Food Creative Competition has been held for 13 sessions, which has not only become a stage for college students to show their food design talents, but also built a platform
for cooperation and exchange between science and technology and industry.
In the past 13 years, the number of participating universities has increased from 6 in 2010 to 34 in 2022, and the scale of the competition has continued to expand.
From bread in 2010 to styling baking in 2022, the competition continues to expand
.
The competition encourages food science students to use baking technology to develop innovative and commercially valuable health products, while also providing food manufacturers with market opportunities to develop new products to further meet consumer needs
.

It is reported that this competition is one of the seven student innovation activities jointly organized by the Chinese Society of Food Science and Technology and enterprises this year, and the entries need to focus on nutrition and health elements, and continue the excitement and charm
of the Winter Olympics by designing baking products containing Winter Olympic elements.
Creations can be presented individually or in series
.

Despite the difficulties faced by the new crown pneumonia epidemic, the enthusiasm of students from various universities to participate in the competition has not diminished
.
Since April, students from 10 targeted universities, including Jiangnan University, Fuzhou University, Nanchang University, Henan University of Technology, Harbin University of Commerce, Jilin University, Bohai University, Jimei University, Northwest A & F University, Jiangsu University, and 24 non-targeted universities recruited from all over the country, have been gearing up to actively experiment and prepare for the competition
.

In the competition, a number of innovative works surfaced
.
The expert judges said that from these works with exquisite design, rich taste and different shapes, they felt the intentions and enthusiasm
of the participating students.

Emphasis on appearance is also health

Ideas are frequent

The plastic arts in baking can not only increase the sensory experience through good visual effects, but also broaden the boundaries of
health.
In the "Fight for the Future" biscuit work, the participating students used five-colored fruit and vegetable powders such as red beetroot and butterfly pea flowers as raw materials to give the works a rich color, and used snowflakes, ice piers, tracks and other elements that echoed the Winter Olympics to present the shape of biscuits in the form of puzzles, conveying the concept
of healthy life of "spelling out beauty and fighting for the future" 。 The design motifs in the "Golden 'Pan' Winner" sliced creative biscuit work are derived from China's three representative gold medals at the Beijing 2022 Winter Olympics: short track speed skating, figure skating, and freestyle ski big air; The pattern takes Chinese characters as the inspiration source and seal carving art as the main presentation form, skillfully combines winter sports elements with traditional Chinese culture, shows the characteristics of winter sports challenging themselves, and condenses the thickness and depth
of traditional Chinese culture 。 The "Ice Core Moon Kettle" mooncake work adopts the technology of turning sugar, and then matches the three-dimensional pattern to highlight the visual effect, breaking through the shape design of traditional mooncakes, and portraying the three-dimensional shape of curling, which is known as "chess" on ice, which is impressive; The appearance adopts a hand-held lantern design, draws an ice silk road on the outer packaging of the lantern, and draws the Winter Olympic events on the lantern one by one, so as to combine
the Winter Olympics with traditional culture.

In addition to working product styling, the participating students also put a lot of effort
into the selection of materials and flavors.
"Torch Relay" plant-based meat pine peppercorn small bread uses vegetable protein fiber as raw material of pure vegetarian meat pine and Shaanxi local specialty "Da Hong Pao" peppercorn as the main raw materials, breaking the taste of sweet bread in the past and highlighting the taste
of pepper and hemp.
The "Eternity" bud works integrate the Winter Olympic medal bouquet in style, using hydrangea and lily of the valley as the outside, rose and laurel as the inside, making the form of bread cake, while adhering to the concept of health, selecting coconut flour, white kidney bean flour and other raw materials
.
In addition, the "Ice Core Moon Kettle" highlights the nutritional concept of low sugar and high fiber, and uses raw materials
such as sugar substitute erythritol, chickpeas, and pumpkin.
Some of the products used millet flour instead of some low-gluten flour to make crispy millet cookies
.

Schools and enterprises work together

Drive more ideas to land

Shao Wei, Executive Vice Chairman of the Chinese Society of Food Science and Technology, Yu Xuejun, Deputy Secretary-General of the China National Light Industry Federation, Zhang Jiukui, Chairman of the China Bakery and Confectionery Industry Association, Tan Bin, Chief Researcher of the Scientific Research Institute of the State Administration of Food and Material Reserves, Shen Qun, Professor of China Agricultural University, Huang Jian, Deputy Director of the Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, Guo Yong, Deputy Secretary-General of the Chinese Society of Food Science and Technology, and Song Qingming, Director of the R&D Center of Panpan Food Group, The jury composed of Song Changzhen, assistant to the chairman of Panpan Food Group, and other enterprise representatives strictly evaluated the shortlisted works in terms of intention and innovation, reliability of product positioning, possibility of product commercialization, rationality of nutritional formula, and feasibility of methods to ensure stability, and selected the final winning works
.

"Over the past 13 years, the competition has been continuously upgraded, and students' entries have been frequently creative
.
These students are both competitors and a new generation of consumers, and their works represent the future consumer demand and research and development direction
.
Shao Wei said
.

"As an important platform for college students to realize from books to practice, after years of continuous improvement, the competition has developed from a simple student competition to a competition
that supports students' continuous practice and creativity.
" Guo Yong said that many students participated in the competition from their freshman year to senior year, exercising their innovation ability and practical ability
.
The competition is releasing a brand effect and allowing schools and enterprises to achieve a win-win situation
.
On the one hand, college students are tempered through competitions; On the other hand, the many works created by the students also bring inspiration and ideas
to the company's product development.

Zhang Jiukui affirmed
the entries.
He pointed out that the baking industry is difficult to innovate and has few explosive points, and most companies are doing "addition and subtraction", adding health elements such as probiotics and prebiotics, and reducing the amount of sugar and salt
.
In this competition, students integrated innovative ideas, nutrition and health concepts into their works, made great efforts in product formula, innovation, and matched the theme of the Winter Olympics
.
Some products have good organizational structure, good honeycomb uniformity, and some products are easier to achieve industrial production
in process molding.
He suggested that in future competitions, students should pay more attention to food safety, be familiar with food-related regulations, understand how to check and use, and make products not only beautiful, but also safer and healthier
.

Tan Bin pointed out that the addition of probiotics, flaxseeds and other raw materials in the entries, as well as the introduction of gluten-free and low GI concepts, showed that the students have a great sensitivity
to health elements.
At the same time, the entries also pay attention to the emotional needs of consumers, such as the ice and snow emotional bag product is a typical work
.
It was also gratifying to see that some of the entries incorporated the concept
of "sustainability".

Huang Jian said that in this competition, nutrition and health have become the main theme of students' innovative products
.
A variety of healthy ingredients such as barley, chickpeas, flaxseed, red yeast powder, trehalose and more were used in the entries, reflecting a major trend
in product innovation in the future.

Song Qingming said that the improvement of raw materials is the key to the future development of the food industry, and the entries not only comprehensively considered the application of raw materials, formula design and processing methods, but also made breakthroughs in styling and paid attention to nutritional and health elements
.
In the next step, Panpan will learn from the highlights of the competition, incorporate innovative ideas, and bring more good baked goods to the market
.

China Food News (November 08, 2022, Edition 05).

(Editor: Gao Jiaodi)