Plant-Based Foods: A Stable and Long-Term Development Requires a Solid Foundation of Technology

Plant-based foods can be found in traditional Chinese dishes, Western dishes, and light food products

The development of the industry faces multiple challenges

With the continuous listing of various plant-based meat and plant-based milk products, more and more people are paying attention to plant-based foods, wondering what kind of food can be called plant-based food

"The popularity of the plant-based market is inseparable from the environmental protection and health concepts of plant-based food

Yi Zhe, senior nutritionist at Nestlé (China) Co.

Adam Drewnowski, director of the Center for Public Health and Nutrition at the University of Washington and professor of epidemiology, shared his views from the perspective of the future development of food

Feng Wenxu, senior consultant of Dentons Law Firm, analyzed the current problems from the supervision of new protein products

Difficulties in science and technology need to be overcome urgently

Faced with various problems in the development of plant-based food, industry enterprises and experts are constantly exploring and breaking through various scientific and technological difficulties

Wang Jing, chairman of the Plant-Based Food Branch of the Chinese Society of Food Science and Technology, said that protein is the most important functional ingredient in plant-based foods when talking about "the nutritional effect of different raw materials on improving plant-based foods".

Guo Shuntang, a professor at China Agricultural University, shared with the participants the analysis of the effect of matrix protein and silk drawing protein on the texture and quality of plant-based meat products

He Wejia, chief technical expert of IFF China Innovation Center, shared the texture and flavor presentation of plant-based food

Li Jian, deputy dean of the School of Food and Health, Beijing Technology and Business University, introduced the key technologies for the preparation of meat flavors

Scientific consensus helps the healthy development of the industry

The launching ceremony of the "Scientific Consensus on Plant-Based Foods" was also held at the forum.

Wang Jing said that the plant-based food branch of the Chinese Society of Food Science and Technology is based on the long-term development of the industry, and will put the formulation of a scientific consensus on plant-based food on the agenda

　　Jiang Lianzhou said: "The proposal of the plant-based food consensus is very timely and very important

　　Guo Shuntang also believes that consensus is a very good measure to promote the development of the industry

　　Qiao Quansheng, Business Development Director of IFF Nourish Asia Pacific, said: "From a business perspective, plant-based food consensus is very important

　　(Zhao Xi)

"China Food News" (December 15, 2021 Edition 04)

(Editor in charge: Gao Na)