The 2021 Food Industry Salt Reduction Practice Seminar was successfully held

Food Partners Reuters to implement the National foodmate.
net/tag_4847.
html" class="zdbq" title="Health related food information" target="_blank">Health Health Committee "three minus three health" special action to achieve "" Healthy foodmate.
net/tag_5027.
html" class="zdbq" title="China related food information" target="_blank">China 2030 "Plan", "National Nutrition Program (2017-2030 years)" proposed "national per capita per day in 2030 foodmate.
net/tag_1687.
html" class="zdbq" title="Salt-related food information" target="_blank">salt intake reduced by 20% "of the target, may 24, by the Chinese foodmate.
net/tag_4913.
html" class="zdbq" title="Nutritional related food information" target="_blank">nutrition sponsored by 2021 will be" China foodmate.
net/tag_1660.
html" class="zdbq" title="Food information related to the food industry" target="_blank">food industry foodmate.
net/tag_891.
html" class="zdbq" title="Food information related to salt reduction" target="_blank">salt reduction Guide "practice foodmate.
net/tag_2140.
html" class="zdbq" title="Seminar-related food information" target="_blank">seminar held in Beijing.
This is the second meeting after the first food industry salt reduction meeting in 2019.

 

　　Li Tairan, Inspector of the Food Safety Standards and Monitoring and Evaluation Department of the National Health Commission, Ding Gangqiang, Vice Chairman of the Chinese Nutrition Society, and Xiong Tao, Chairman of Angel Yeast Co.
, Ltd.
delivered speeches on behalf of the organizer and contractor, and Ma, Vice Chairman of the Chinese Nutrition Society Professor Aiguo presided over the morning meeting.

　　Professor Sun Baoguo, academician of the Chinese Academy of Engineering and president of Beijing Technology and Business University, gave a report entitled "Fourteenth Five-Year Plan for Food Technology Development Strategy".
Director Xu Jiao of the Food and Nutrition Division of the Food Department of the National Health Commission reported on the content of the "Implementation of the Healthy China Action 2019-2030-Three Reductions in Nutrition and Health Series Standards".
Zhang Bing, Deputy Director of the Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, China Policy Xu Meiying, Professor Wu Yangfeng from Peking University Clinical Research Institute, Associate Professor Zhang Juan from Peking Union Medical College, Professor Xia Shuqin from Jiangnan University, and many nutrition and The technical director attended the meeting and discussed the national nutrition standard system construction, the salt intake status of Chinese residents and the scientific evidence of salt reduction, international salt reduction practices, the public’s knowledge level of oil, salt and sugar and the current status of their attention to nutrition label related content, and industry Special reports were made on the innovation of salt reduction technology and product innovation.
At the meeting, nutrition experts and food companies discussed the innovation and application of salt reduction technology, and initiated the "Salt Reduction Action in the Food Industry".
The leaders of the supporting units China Condiment Association, China Food Industry Association, and China Meat Association also attended this seminar.
Experts and scholars in the field of nutrition and health, representatives of more than 60 food companies and media from Angel Yeast, China National Salt Group, Nestlé, Unilever, Givaudan, etc.
participated in the practical seminar.

 

　　Professor Ma Aiguo, the vice chairman of the board, reiterated the importance of salt reduction on behalf of the organizer, and welcomed the experts, leaders, representatives of the business community and the media community.

　　Ma Aiguo, Vice Chairman of the Chinese Nutrition Society presided over the meeting

 

　　Inspector Li Tairan said in his speech that since the "Guidelines for Salt Reduction in China's Food Industry" practice seminar was held in 2019, it has condensed the wisdom of nutrition and industry and has become an important communication platform.
Since 2020, the National Health Commission has been making every effort to prevent and control the new crown pneumonia, while accelerating the integration of food and nutrition into the general health and general health pattern to help the construction of a healthy China.
In recent years, chronic diseases such as hypertension and cardiovascular disease have become the main factors threatening the health of Chinese residents.
High-salt diet is an important risk factor for diseases such as hypertension, stroke and gastric cancer, and reducing salt intake is the most costly prevention of hypertension.
Effective public health strategy.

 

　　The food industry is the cornerstone force to achieve the goal of salt reduction.
This seminar is based on my country’s national conditions and the urgent need to maintain people’s health.
Starting from the status quo of industrial development and innovative development needs, we will jointly exchange and discuss the science, technology and practice of salt reduction, and promote food companies.
It is necessary to take active actions, set salt reduction goals, and jointly create a social environment conducive to the health of residents.
This year is the beginning of the "14th Five-Year Plan" period.
I sincerely hope that starting from the conference, the scientific and industrial circles will be driven by original innovation and technological innovation, guided by health needs, and promote high-quality development of the industry in order to achieve the goal of national health.
Make due contributions.

　　Speech by Li Tairan, Inspector of the Food Safety Standards and Monitoring and Evaluation Department of the National Health Commission

 

　　In his speech, Vice Chairman Ding Gangqiang once again expressed his heartfelt thanks and warm welcome to the experts, entrepreneurs, scientific researchers and representatives from various parties who attended the seminar on behalf of the organizer.
Vice Chairman Ding Gangqiang pointed out that the food industry salt reduction practice seminar is a forum held at the opportunity of the publication of the "Guide to China's Food Industry Salt Reduction".
The Guidelines Working Group compiled the international experience of salt and health science evidence, public policies, etc.
, and put forward the principles, goals, guidelines, technical routes and measures of salt reduction in my country's food industry, which became an important guideline and practical reference for salt reduction in the food industry.
Irrational diet is the most important factor in the occurrence and death of Chinese people.
The Chinese Dietary Guidelines for Chinese Residents’ scientific research report issued by the Chinese Nutrition Society in March re-emphasized the harm of high sodium intake among dietary factors in my country, and high sodium diet is the cause of death from cardiovascular diseases.
The number one factor of, accounting for 17%.
The food industry is the first industry in my country's industrial system, which is related to the progress and effectiveness of salt reduction.
As the organizer, we will continue to promote the three reductions from various aspects such as the promotion of salt reduction policies, technology promotion, and public education, to help a healthy China!

　　Professor Ding Gangqiang, Vice Chairman of Chinese Nutrition Society

 

　　Mr.
Xiong Tao, Chairman of the Party Committee of Angel Yeast Co.
, Ltd.
thanked the Chinese Nutrition Society for holding a practical seminar on "Guide to Salt Reduction in China's Food Industry".
He said that Angel Yeast Co.
, Ltd.
will continue to give full play to the advantages of Angel extracts in reducing salt under the support and guidance of the Chinese Nutrition Society, continue to respond to national advocacy, and provide food condiment industry with reduced salt but no taste.
The solution is to work with brother companies, universities, research institutes, and industry associations to jointly promote salt reduction in the food industry, and strive to achieve the goal of reducing salt by 20% in processed foods as set out in the China Food Industry Salt Reduction Guidelines, and promote healthy food flavors Dual orientation.

　　Address by Mr.
Xiong Tao, Secretary of the Party Committee/Chairman of Angel Yeast Co.
, Ltd.
, the organizer

 

　　Academician Sun Baoguo, Academician of the Chinese Academy of Engineering and President of Beijing Technology and Business University, brought the first conference report "Fourteenth Five-Year" Food Technology Development Strategy.
Academician Sun Baoguo gave an introduction on the position of the food industry in the new era, the requirements of the food industry in the new era, and the technology development strategy of the food industry in the new era.
In response to the needs of Chinese food in terms of deliciousness, health, convenience and safety, in order to achieve high-quality development, one of them is to properly reduce salt, sugar, and oil.
Not only must it be reduced, but the flavor must be better.
This The level of food technology is also a test.

 

　　Academician Sun Baoguo concluded that, first, the food industry is a health industry.
Satisfying people's needs for nutritious, healthy and delicious food is the fundamental task of the food industry.
Second, food is a high-tech industry.
High technology based on interdisciplinary is a major direction for the development of the food industry in the future, and cutting-edge food technological innovation and upgrading of traditional industries are the core tasks of the food industry.
Third, it is our historical mission to build a food science and technology theoretical system, technical system, and innovation system for my country's dietary patterns and eating habits, and to improve the international competitiveness of the food industry.

　　Professor Sun Baoguo, Academician of Chinese Academy of Engineering and President of Beijing Technology and Business University, made a report

 

　　Director Xu Jiao introduced that improving the nutrition standard system is an important step in coordinating the promotion of the Healthy China Initiative and the implementation of the National Nutrition Plan.
Through pilot demonstrations, all regions should gradually promote the construction of nutritious and healthy restaurants and nutritious and healthy restaurants in their jurisdictions to promote the transformation and upgrading of the catering industry.
Director Xu Jiao introduced the main contents of "Guide to Nutrition Labeling of Catering Food", "Guide to Construction of Nutritional and Healthy Canteens", "Guide to Construction of Nutritional and Healthy Restaurants" and the upcoming "Guide to Construction of Nutrition and Health Schools".
The next step is to give full play to the resource advantages of various departments and work together to advance key tasks; the second is to initiate pilot demonstration work.
Promote the exploration and construction of regional nutrition innovation platforms in various places.
Carry out nutrition and health canteen, restaurant, school construction and nutrition instructor capacity improvement training.
The third is to improve the nutrition and health standard system.
Formulate the "Guidelines for the Application of Oil Reduction, Salt Reduction, and Sugar Reduction in the Food Industry" and "Family-based Dietary Behavior Intervention Guidelines for Obese Children", etc.
, to scientifically guide reasonable diets and the implementation of the "three reductions".

　　Director Xu Jiao of the Food Department of the National Health Commission made a report

 

　　Zhang Bing, deputy director of the Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, made a report on "Salt Intake in Chinese Residents and Its Impact on Health".
Professor Wu Yangfeng from the Clinical Research Institute of Peking University introduced The Relationship between Salt and Chronic Non-communicable Diseases, Xu Meiying of China Policy made "international best practices effect in sodium reduction".

 

　　The afternoon meeting was chaired by Professor Wang Zhu, Deputy Secretary-General of the Chinese Nutrition Society, and Wang Yingyao, Deputy Secretary-General of the Chinese Nutrition Society/Executive Deputy Dean of the Institute of Nutrition and Health.
Associate Professor Zhang Juan of Peking Union Medical College brought a report "The current status of the public's knowledge of oil, salt and sugar and their attention to nutrition label related content", and Professor Xia Shuqin of Jiangnan University introduced "The Application and Development of Innovative Technologies for Food Salt Reduction".
In addition, representatives from companies such as China National Salt, Nestlé, Givaudan and other companies also analyzed the effectiveness of the company's technology application in salt reduction.

　　For the people to benefit from the salt reduction action, the salt-reducing food provided by the food industry is indispensable.
After the expert forum, a dialogue on the practice of salt reduction in the food industry was held at the meeting site.
Representatives from the company shared their experience and challenges in the practice of salt reduction.
Finally, the "Salt Reduction Action in the Food Industry" was launched at the meeting.
The various sponsors will work together to consolidate the advantages of talents in universities and scientific research institutes, and the advantages of enterprise innovation, and carry out the recommended salt reduction work integrating strategic research, technological innovation, scientific and technological research, and public education, which will play an important role in the salt reduction action.
The leading, promoting and leading role of the company.