2022 Food Industry Salt Reduction Practice Symposium

In order to implement the "Healthy China 2030 Planning Outline" and "National Nutrition Plan (2017-2030)", the goal of "20%of the per capita salt intake of 2030 in 2030" The target of the Salt Guide was landed. On August 25, the Practice Seminar, sponsored by the Chinese Food Industry Salt Salt of the Chinese Food Industry, sponsored by the China Nutrition Society and supported by Anqi yeast.

Xu Jiao, director of the Food and Nutrition Division of the Food Safety Standards and Monitoring and Evaluation of the State Health and Health Commission, researcher Yang Xiaoguang, deputy director of the China Nutrition Society, and the deputy general manager of An Qi yeast Co., Ltd., the deputy general manager of the An Qi yeast Co., Ltd., respectively. Chinese Food Additives and Ingredients Association Du Yazheng, a guest on behalf of the Industry Association, spoke, Professor Ding Gangqiang, Secretary of the Party Committee of the Chinese Nutrition Society/Director of the Institute of Nutrition and Health of the China Disease Control and Prevention, Professor Wu Yangfeng, Executive Deputy Director of the Institute of Clinical Research of Peking University, and Chinese seasoning The leaders of the product association and the China Meat Association attended the meeting.

The food industry is the cornerstone force to achieve salt reduction targets. Researcher Yang Xiaoguang, deputy chairman of the Chinese Nutrition Society, reiterated the significance of salt reduction and the meaning of the conference, and pointed out that the food industry is the pillar industry in my country's industrial system. Process and effectiveness. The special conference forum organized by the food industry salt reduction practice seminar was published by the "Chinese Food Industry Salt Reduction Guide". Vane at the domestic discussion and exchanging effects of salt reduction and the effectiveness of new technology application effects.

Wang Shishan represents a speech on behalf of the company

Master the key core technology of salt reduction

"Reducing the amount of salt while ensuring the flavor of food is the core and most critical technology of salt reduction." Wang Shishan, general manager of Anqi yeast, said in his speech, "An Qi started the yeast extraction as early as 2008 The technical research and promotion of salt reduction in food, and after more than three years of research with Beijing University of Technology and Commerce, has developed a full set of industrialized innovative technologies with yeast species selection, efficient fermentation, composite enzymes, and salt reduction. The series of salt reducing salt and flavoring yeast extraction products can effectively reduce the amount of salt by about 20%, providing a mature and effective salt reduction and taste plan for soy sauce, meat products, instant noodles, mustard, casual puffed foods and other food fields. "

Professor Song Huanlu, Beijing University of Technology, introduced "The Mechanism of the Salted Peptide in Yeast Pump"

Li Pei introduced Ye's latest multi -dimensional salt reduction and taste technology

Help the national task, the pioneer of salt reduction action pioneer

In order to promote the development of the country's salt reduction operation and achieve the goal of 20%of processing food reduction of food, An Qi actively contacted the China Disease Prevention and Control Center and the Chinese Nutrition Society, and supported the food industry's salt reduction practice seminar for many years. Under the guidance and guidance, we jointly promoted the actions of salt reduction of food with various industry associations and scientific research institutes, helping the food flavor improvement and healthy orientation.

In this conference, experts conducted in -depth exchanges, extensively discussed the food industry's salt reduction measures, the technical upgrade of salt reduction products, and the formulation of standards and regulations, and widely discussed, promoted the salt reduction operation of the food industry, realized the national salt reduction target tasks, and met the people. Make greater contributions to the longing for a better life!

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