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Let the creative spark form a prairie prairie
Time of Update: 2022-09-02
Our reporter Wang Wei CIFST-Lee Kum Kee Cup Student Innovation Competition is one of the 7 innovation activities held by the Chinese Society of Food Science and Technology this year.
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The group standard is released, and the development of the prefabricated vegetable industry will be accelerated again
Time of Update: 2022-09-02
"China Food News" (version 02 on June 8, 2022) (Editor-in-charge: Zhou Yan) Our reporter Jiang Mei On June 2, the Chinese Cuisine Association's group standard "Prefabricated Vegetables" was officially released, adding further impetus to the development of the prefabricated vegetable industry where the standard has been absent for a long time .
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Plant-based meat brand v2 enters the Chinese market Patented technology opens a new era of sustainable diet
Time of Update: 2022-09-02
(PR Newswire) Responsible editor: Peng Zonglu Review: Ouyang Meihua A few days ago, the plant-based meat brand v2 announced its official launch in the Chinese market .
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What are the differences between rice wine, cooking wine and Huadiao wine?
Time of Update: 2022-09-02
(Jimmy) "China Food News" (Version 04, June 3, 2021)(Editor-in-charge: Zhou Yan) When it comes to Chinese drinks, many people will name baijiu and beer without thinking .
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Serious homogenization, how to break the situation of cheese development in my country
Time of Update: 2022-09-02
In recent years, the development of China's cheese industry has accelerated, attracting more and more domestic and foreign companies and brands to join this increasingly fierce competition .
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How Lee Kum Kee and Xinhuanet
Time of Update: 2022-09-02
(PR Newswire) Responsible editor: Zhao Yu Review: Peng Zonglu News from this website Recently, condiment brand Lee Kum Kee and Xinhuanet "Nutrition Translator" launched an interesting short video to teach consumers how to choose brewing soy sauce .
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How to choose Liangpi safely
Time of Update: 2022-09-02
So, how to buy and eat Liangpi safely?Many kinds of cold skin Liangpi is a special food in Shaanxi, mainly refers to the local specialty convenience food processed by traditional or modern technology with one or two of wheat flour, wheat starch, rice, rice flour and water as the main raw materials .
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Shandong Penglai conducts special inspections on food safety around campus
Time of Update: 2022-09-02
(Ning Jingke and Han Yubin) Editor in charge: Lian Fan Review: Ouyang Meihua News from this website In order to ensure the food safety of the majority of students, the Market Supervision Bureau of Penglai District, Yantai City, Shandong Province has launched a special inspection campaign for food safety on campus and surrounding areas in the past few days to build a strong defense line for food safety on campus .
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Since the beginning of the year, unqualified products have been detected in soy sauce and vinegar. The State Administration for Market Regulation: Soy sauce and vinegar production enterprises should establish a traceability system
Time of Update: 2022-09-02
Our reporter Lian He As important seasonings on the table, soy sauce and vinegar are closely related to the food safety and health of ordinary people . In order to strengthen the quality and safety su
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Baotou, Inner Mongolia, collectively interviews enterprises
Time of Update: 2022-09-02
In order to further implement the main responsibility for food safety of soy sauce and vinegar production enterprises and improve the production and processing management level and ability of enterprises, Baotou City Market Supervision Bureau of Inner Mongolia Autonomous Region recently organized a group interview and warning meeting for soy sauce and vinegar production enterprises in the city .
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Tangshan Yinhai crafts conscience salt
Time of Update: 2022-09-02
Yinhai Company uses traditional sun-dried sea salt as raw material, and on the basis of introducing domestic advanced equipment and continuous improvement of manufacturing process, it has made great efforts to create two major brands of salt products, namely "Haiyue" and "Yan Yisheng", and has successively developed a variety of high-end salt products.
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Zhongju Hi-Tech plans to raise 7.8 billion yuan to expand condiment production capacity
Time of Update: 2022-09-02
(web text)"China Food News" (July 29, 2021 Edition 04)(Editor-in-charge: Gao Jiaodi) On July 25, the listed company Zhongju High-tech issued an announcement "Plan for the Non-public Issuance of A Shares in 2021", and planned to issue 239 million shares to raise nearly 7.
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Annual Seminar on the Release of "Opinions on the Value Realization Mechanism of Ecological Products" Held in Beijing
Time of Update: 2022-09-02
Recently, in order to practice the two mountains theory that "lucid waters and lush mountains are invaluable assets", and on the occasion of the first anniversary of the implementation of the "Opinio
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Shandong Meat Industry Alliance Jinan was established
Time of Update: 2022-09-02
(Ma Yonggang) Responsible editor: Zhao Yangyi Review: Zheng Ying In order to implement the work requirements of the Shandong Provincial Party Committee and Provincial Government on the establishment of a "chain-length system" for key manufacturing industry chains, the Shandong Provincial Department of Industry and Information Technology entrusted the Shandong Provincial Meat Association to initiate the establishment of the "Shandong Meat Industry Alliance".
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Nanjing Food and Drug Inspection Institute launched food and drug safety into the community activities
Time of Update: 2022-09-02
According to the spirit of the Nanjing Municipal Market Supervision Bureau's notice on launching the 2022 provincial food safety publicity week and doing a good job in the publicity of the special ac
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Focus on Yibin, Sichuan
Time of Update: 2022-09-02
(Huang Zhao and Chen Huanru) "China Food News" (May 12, 2022 Edition 08) (Editor in charge: Wang Jiayi) Yibin promotes the development of tea industry A few days ago, the on-site research symposium on the 2021 Mechanical Harvesting Mechanism Test Demonstration Project in Yibin City, Sichuan Province was held at the Yixing Tea Base in Jinping Town, Cuiping District .
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"Xuyi Lobster Chef" came out of the circle and became a "sweet pastry" in the catering market
Time of Update: 2022-09-02
"This certificate provides a very effective certificate for Xuyi lobster chefs to better find employment and start a business, " said Ge Henghuai, director of the Huai'an Vocational Ability Appraisal Center .
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After the white peach and coconut flavors, which flavors will become popular in the autumn and winter beverage market?
Time of Update: 2022-09-02
White peach and coconut can be said to be the "top trend" in the beverage industry in recent years, from white peach flavored sparkling water, cheese white peach oolong, to raw coconut latte, raw coconut coconut milk jelly, for a time, it seems that all beverage brands, new tea Drinks stores are launching products with related flavors .
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Dietary guidance for acute glomerulonephritis
Time of Update: 2022-09-02
Xu Yibing, director of the Department of Nephrology, Hui'an County Hospital, Fujian Province, introduced that the main clinical manifestations of acute nephritis include prodromal infection, hematuria, varying degrees of proteinuria, oliguria, edema, hypertension, renal insufficiency and other acute nephritic syndrome manifestations, which often occur frequently.
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Garlic can also be healthy
Time of Update: 2022-09-02
_ (Yi Xiaofeng) "China Food News" (06 edition on June 9, 2022) (Editor in charge: Zhu Meiqiao) When it comes to garlic, people are very familiar with it.
