Salt Reduction, the Food Industry has been in action 2022 Food Industry Salt Reduction Practice Seminar successfully held

Reducing salt intake is the most cost-effective public health strategy to prevent high blood pressure, and the food industry is the cornerstone force

At present, the salt intake of Chinese generally exceeds the standard, and the 2020 Report on the Nutrition and Chronic Disease Status of Chinese Residents shows that the average daily cooking salt intake of adult residents in China is 9.

Yang Xiaoguang, Vice President of the Chinese Nutrition Society, delivered a speech

Xu Jiao, director of the Food Nutrition Division of the Department of Food Safety Standards and Monitoring and Evaluation of the National Health and Health Commission, said that the outline of the Healthy China 2030 Plan and the National Nutrition Plan are clear, by 2030, the per capita daily salt intake of the whole country will be reduced by 20%, and in 2019, the Office of the State Council issued the implementation of healthy China Opinions, ranking second in the rational dietary action clear requirements: encourage the whole society to participate in salt reduction, oil reduction, sugar reduction, research and improvement of salt, oil, sugar packaging standards, and promote food nutrition and health standards

Xu Jiao, director of the Food nutrition division of the Department of Food Safety Standards and Monitoring and Evaluation of the National Health commission, made an academic report

Because of many practical factors such as processing technology, taste, and food shelf life, salt reduction in food faces many technical challenges, and there is an urgent

Wang Xishan, deputy general manager of Angel Yeast Co.

Wang Xishan, deputy general manager of Angel Yeast Co.

Responsible Editor: Zhao Yu Review: Peng Zonglu