News and salt reduction co-enrichment - "China's food industry salt reduction guide" practical seminar held in Beijing.

In order to implement the National Health and Health Commission's "Three Minus Three Healths" special action, to achieve the "Healthy China 2030" Planning Outline, "National Nutrition Plan (2017-2030)" set the goal of "reducing the daily salt intake of the whole country by 2030" by 2030, march 29, by the Chinese Nutrition Society sponsored by the "China Food Industry Salt Reduction Guidelines" practical seminar held in Beijing.
Fellow of the Chinese Academy of Engineering /Honorary Chairman of the Chinese Nutrition Society, Professor Yang Yuanxin, Chairman of the Chinese Nutrition Society, Chairman of angie Yeast Co., Ltd., delivered a speech on behalf of the organizers and contractors respectively, vice president of the Chinese Academy of Nutrition/ Director of the Nutrition and Health Institute of the China Center for Disease Control and Prevention Ding Gangqiang presided over the meeting.
Director of The Food Nutrition Department of the Food And Health Department of the National Health And Safety Commission, Professor Yang Yuexin and Director ding Gangqiang of the China Food Industry Salt Reduction Guidelines, Dr. Laura Cobb, Director of Nutrition and Monitoring of the Global Health Strategy (NGO Organization), Professor Wu Yangfeng of the Clinical Research Institute of Peking University, Zhang Bing, Deputy Director of the Nutrition and Health Institute of the China Center for Disease Control and Prevention, and Han Junhua Researcher of the National Food Safety Risk Assessment Center A number of nutrition and technical directors of the food industry attended the meeting, and made special exchange reports on the construction of the national nutrition standards system, the scientific evidence of salt intake and salt reduction among Chinese residents, the interpretation of the China Food Industry Salt Reduction Guidelines, the international salt reduction practice, the main revisions of the General Guidelines for Nutrition Labeling of Prepackaged Foods, the development of nutritional standards and group standards, the technological innovation of industrial salt reduction and product innovation. Also present at the seminar were Du Songming, Secretary General of the Chinese Nutrition Society, and business leaders of the China Condiments Association, the China Food Industry Association, the China Meat Association and the Culinary Association of China. Wang Wei, Deputy Secretary-General of the Chinese Nutrition Society, and Wang Zhu, Deputy Secretary-General of the Chinese Nutrition Society/Researcher wang Zhu of the Salt Reduction Working Group, respectively, presided over the academic discussion session last afternoon. More than 150 people attended the practice seminar, including WHO representatives, experts and scholars in the field of nutrition and health, more than 60 business representatives and media representatives from Angie Yeast, China Salt Group, Nestle, Unilever, Chihuahua, etc.
Wang Yude pointed out that the high risk of chronic diseases is the biggest public health problem facing our country, the fundamental solution to this problem is prevention. Salt reduction has been recognized globally as one of the most cost-effective strategies for chronic disease interventions. The call for "three minus three healths" has been issued, the key is practice and action. Academician Wang fully affirmed the positive contribution made by the Salt Reduction Working Group in scientific promotion and industrial progress, public education and so on.
Recensent President of the Chinese Nutrition Society,
Receresser Wang Yude of the Chinese Academy of Engineering
Chairman Yang Yuanxin expressed heartfelt thanks and warm welcome to the experts, entrepreneurs, researchers and representatives from all parties who attended and participated in the seminar. Yang pointed out that China's food industry is the first industry in China's modern industrial system, and the nutritional health of the food industry is the cornerstone of a healthy China. The implementation and implementation of salt reduction strategies is essential if social support is to promote the sustainability and success of salt reduction initiatives, and positive action by the food industry is key to the success of salt reduction initiatives. He also said that the Chinese Nutrition Society will continue to promote the "three reductions" in the promotion of guidelines, personnel training, public education and other aspects of the results.
Comm Yang Yuxin, Chairman of the Chinese Nutrition Society
Chairman Yu Xuefeng thanked the Chinese Nutrition Society for organizing a practical seminar on the "China Food Industry Salt Reduction Guide", saying that this is a major task for China's food industry to move towards high-quality development, is an important guide to research and development of the food industry and technological progress, but also the gospel of a healthy life for Chinese consumers. It is expected that China's food industry salt reduction action will be carried out in a healthy, sustained, in-depth and comprehensive way under the initiative of the Nutrition Society. Positively state that Angie Yeast is willing to continue to make efforts for China's food industry salt reduction action.
The contractor, Angie Yeast Co., Ltd., Yu Xuefeng, Chairman's Speech
Vice Chairman of the Chinese Nutrition Society Ding Gangqiang presided over the meeting
It also informed the main spirit of the first plenary meeting of the National Nutrition and Health Steering Committee set up by the National Health And Health Commission and 17 relevant ministries under the policy strategy of implementing the policy of "doing a healthy nation", as well as the work deployment of various departments to promote the implementation of the national nutrition plan in key work to improve the nutrition standard system, enhance the nutritional capacity system, and innovate the nutrition industry system.
Report by Xu Jia, Director of the Food Division of the National Health and Safety Commission
The practical seminar was held on the occasion of the first publication of the three-year-old Guide to Salt Reduction in China's Food Industry. The Salt Reduction Guide Working Group has promoted professionalism and began drafting the Salt Reduction Guide for China's Food Industry in 2016. Professor Yang Yuanxin, as the head of the salt reduction working group and the head of the preparation committee, made the interpretation of the "China Food Industry Salt Reduction Guide", focusing on "China's food industry salt reduction strategies and measures, according to food classification and technology, such as the various types of food phased salt reduction targets" made a detailed introduction, emphasizing that food enterprises as salt reduction practitioners should be in line with the principle of step-by-step, phased implementation, key breakthrough, gradually achieve the goal of reducing the average sodium content of processed foods by 2030. It is suggested that enterprise managers should pay full attention to and become leaders and practitioners of salt reduction work. Technology to increase research and development investment, the development of new salt reduction products. Relevant government departments should actively communicate, standardize advertising and publicity to solve the problems of the industry in the promotion of new salt reduction products.
meeting site
food into thousands of households, access to everyone, is a good body nutrition and health information dissemination carrier. The seminar gathered forces from all walks of life, Angie yeast as the conference organizers, actively support the global salt reduction initiative, committed to research the role of open fermentation mother extract in food salt reduction action, explore salt reduction technology measures. While sharing new salt reduction technologies and programs, other representatives of the food industry also actively expressed their support for the orderly development of salt reduction actions, the creation of a healthy eating culture environment for all, and contributed to the improvement of the health of the whole population.
General Secretary Xi Jinping pointed out that in order to achieve the goal of "two hundred years", we must adhere to the people-centered development ideology, economic development, health to go up, to vigorously develop the cause of health, to be a healthy nation. Food industry is an important part of the health cause, people's sense of access, happiness, security are inseparable from the nutritional health of food. The successful holding of this seminar, in order to build "government guidance and multi-ministerial support, industry, science and technology, social organizations, communities, families and other joint implementation" of the whole society salt reduction action has taken a solid step!
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