Let "Technology Landing" Serve Consumers The 10th Food Science and Technology Beijing Forum was held

On September 16-17, 2018, the 10th Food Science and Technology Beijing Forum, sponsored by the Beijing Food Society and hosted by Food Industry Science and Technology Magazine, was held

Let the scientific research results be grafted into the enterprise to give consumers more nutritional and healthy choices

Dr.

Ms.

More than 300 food industry representatives from all over the country attended the forum, and the speakers exchanged technical exchanges

Health is nutrition first, and humanized precision nutrition services are essential

Ding Gangqiang, director of the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, said in his keynote speech that "the country is people-oriented, the people take food as the sky, and health takes nutrition first", which clarifies the priority strategic position of China's people's health and the importance of

Dai Xiaofeng, director of the Institute of Agricultural Product Processing of the Chinese Academy of Agricultural Sciences, said that it is expected that by 2020, China's per capita GDP will exceed 10,000 US dollars to reach 11,600 US dollars, fully entering a new era of nutrition and health, and the people's demand for nutrition and health will grow

Specially processed and formulated formula foods for special processing and preparation, that is, formula foods for special medical purposes, for the special needs of people with limited eating, digestive and absorption disorders, metabolic disorders

China is one of the countries with the largest aging population and the fastest aging population in

For the research and development of food for the elderly, He Mei suggested that it is necessary to carry out from the analysis of the nutritional needs of the elderly, physiological conditions, related chronic diseases, etc.

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A major opportunity for the development of nutritious functional foods

Lu Jun, assistant president and deputy chief engineer of the China Food Fermentation Industry Research Institute, believes that in the context of the "Healthy China Strategy", conforming to the concept of great health and the people's consumption demand, promoting the structural transformation of the supply side of the food industry has become a major opportunity for

He pointed out in the report that there is an urgent need for scientific and technological leadership in the targeted design of nutritional balance and the targeted regulation of health interventions, as well as the development of functional health nutrition and health foods and special dietary foods, and nutrition, function, health, high quality and high value-added food have become the key development direction

Liu Shuang, manager of the market research and development department of Beijing Simeino Biotechnology Co.

Wang Jing, executive deputy director of the Institute of Food and Nutrition Development of the Ministry of Agriculture and Rural Affairs and the Dual Protein Engineering Technology Research Center of the Chinese Academy of Agricultural Sciences, introduced the situation of the "Double Protein Project with Chinese Characteristics", he said, "Double protein refers to the natural high-quality animal and plant protein represented by plant protein such as soybean protein and animal protein such as milk protein, and the practical protein source

Wang Jing said that the current research results show that dual-protein food, as a new type of nutritious and healthy food that can accelerate the repair of human cell damage, regulate digestion and absorption metabolism, and enhance the natural immunity of cells, has an important supporting role

The relationship between probiotic research and human health is gradually being explored

In recent years, the empirical research on probiotics has made great progress in both breadth and depth, and the relationship between probiotics and human health is gradually being explored

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Chen Tietao, founder of Baishi (Shanghai) Biotechnology Co.
, Ltd.
, pointed out in the report that probiotics are transmitted from mothers to newborns during pregnancy, and the mother is transferred to the fetus through the in vivo flora, thus initiating the colonization of probiotics in the fetal intestine, so that after the fetus is born, it can adapt to the environment
that is separated from the mother.
This type of flora plays the earliest and most intense stimulus to the development of the intestinally associated lymphatic system of newborns and is essential
for the maturation of the neonatal immune system.

Chen Tietao believes that through the study of the strains that first appeared in the intestines of healthy infants, the source of probiotics can be elaborated from a new perspective, so as to uncover the latest frontier direction of probiotic research, deeply explore the relationship between probiotics and human health, and gradually uncover the close connection
between probiotics and the human body.

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Ma Chen of the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University said in the report that Lactobacillus casei Zhang is a probiotic
with excellent characteristics isolated from natural fermented sour horse milk in the Inner Mongolian steppe in 2003.
After a large number of in vitro experiments, animal experiments, population experiments to verify, with such as the prevention of type 2 diabetes, acute liver injury, mastitis and other important prebiotic properties
.

Speaking of the latest research results of probiotics, Yang Zhicheng, senior R&D engineer of Beijing Bauderry Health Industry Co.
, Ltd.
, said that in addition to the direct or indirect impact of probiotics on digestion, maternal and infant, cancer, and immune diseases, more recent studies have pointed to the relationship between probiotics and psychological-related diseases, and have initial results
in the fields of autism and depression.

Sun Zhihong, a researcher who is a doctoral supervisor of Inner Mongolia Agricultural University, said that the study shows that the host intestinal flora is closely related to the health of the host, and the team has completed human clinical trials of Lactobacillus probiotic acid bacteria Lactobacillus casei Zhang, Lactobacillus plantarum P-8 and Bifidobacterium lactis V9, which confirmed that probiotic bacteria can maintain intestinal flora homeostasis and help alleviate the symptoms of irritable bowel syndrome, inflammatory bowel disease and other diseases
.

The continuous application of advanced technology makes traditional ingredients "counterattack" become "food"

At present, the food industry is showing the development trend
of "simple pleasure, healthy indulgence, protein-focused, safe innovation, counterattack of traditional ingredients, and attention to niche markets".
In order to meet the development of these consumer trends, advanced production technologies are constantly "landing"
.

Taking herbal tea as an example, since its establishment in 1995, JIADUOBAO has revitalized this ancient traditional drink through a series of innovative transformations of herbal tea and become an outstanding representative
of traditional Chinese drinks.

Pang Zhenguo, general manager of quality supervision and R&D of JDB Group, said that jdb's success stems from innovation, herbal tea from the earliest herbal tea shop large bowl herbal tea, the development of industrialized "decentralized extraction", and then to the intensive "centralized extraction, dispersed filling" modern production model, each step of innovation is a historic breakthrough
.
Information intelligent innovation: Through the application of SAP system and SPC system, the information management of the whole chain of materials and products is realized, so as to achieve the purpose of rapid allocation of resources and traceability of
products.

Professor Liao Xiaojun, deputy dean of the Food College of China Agricultural University, said that scientists have researched and developed a series of heat sterilization technologies such as pasteurization, high temperature short-term, ultra-high temperature instantaneous, etc.
, which are widely used in the processing
of different types of food.
However, thermal sterilization technology will cause different degrees of damage to food quality, how to better maintain the original quality of food? Since the end of the last century, food non-thermal processing technology has attracted the attention of scientists and the interest
of the business community.
Scientists have carried out systematic basic research on ultra-high voltage, pulsed electric field, high-voltage carbon dioxide, high-pressure homogenization, ultrasonic and other food non-thermal processing technologies, and have made important progress
in less than 50 years.

In view of the problems of high energy consumption, poor quality, weak basic research, backward technology and equipment, insufficient integrated innovation ability, and lack of market competitiveness in China's fruit and vegetable drying industry, the chief scientist of the fruit and vegetable food manufacturing and nutrition science team of the Institute of Agricultural Product Processing of the Chinese Academy of Agricultural Sciences suggested that China's fruit and vegetable industry should study and update the equipment, and develop new ideas
for the development of a new, energy-saving, high-quality, green, intelligent and safe fruit and vegetable drying industry.

Xie Yuan, general manager of Beijing Tianbo Information Consulting Co.
, Ltd.
, said that after decades of efforts in the candied fruit industry, from manual workshops, semi-mechanical intermittent production, mechanized assembly line production, enterprise + farmer order-based supply chain harvesting under the management of group GMP, multi-level sorting, cleaning and sterilization, ingredient invasion, drying and drying, molding and packaging and a series of new modern automatic production lines
according to process requirements 。 At present, on the basis of respecting the traditional secret recipe for candied products, candied fruit production enterprises have added a variety of new flavors of new raw materials and accessories, scientific and healthy formulas, subdivided customer packaging design and other aspects of innovation, making the new candied products have a qualitative leap
.