The "Seasoning Facial Products" industry standards will implement spicy strips on October 1st to reduce salt and lipid lipids.

On July 6, the Chinese Food Science and Technology Society held a seminar on the Standard Conference of the Seasoning Facial Products Industry and Seasoning Made Products in Beijing. The reporter learned from the conference that the "Seasoning Facial Products" industry standards will be officially implemented on October 1 this year. In addition to clearly stipulating food safety -related indicators, this standard also made clear requirements for salt reduction and lipids and lowering indicators.

This standard clearly defines the seasoning noodle product, that is, wheat flour is the main raw material, add food auxiliary materials and food additives, and the ingredients, squeezing mature, forming, seasoning, and packaging are convenient for food -oriented food. Food names can also be marked as spicy strips. At the same time, the real attribute name of the product should be marked.

It is reported that in 2007, the former Henan Provincial Quality and Technical Supervision Bureau released the "Henan Provincial Local Standard Seasoning Food", which is the first local standard for seasoning products formulated by my country. In December 2019, the "Announcement on Strengthening the Quality and Safety Supervision of Modern Made Products" issued by the General Administration of Market Supervision stipulates that spicy food foods are uniformly managed in accordance with the production license category of convenient food (seasoning noodles). Today, the "Seasoning Facial Products" industry standards led by the Chinese Food Science and Technology Society and participated in many units will be implemented and will be implemented on October 1.

Professor Meng Suhe, Honorary Chairman of the Chinese Food Science and Technology Society, pointed out that unlike imported products such as instant noodles and beer, spicy strips are a native grassroots industry. The road of industrialization is continuously exploring. "Standard Construction" has increased the entry threshold for enterprises. The number of spicy enterprises from more than 4,000 large waves 10 years ago to now more than 150, the output value has achieved a high -speed growth from 5 billion to 50 billion yuan. The release of the "Seasoning Facial Products" industry standards is not only the phased achievements of the industry from growth to mature, but also a new starting point for the formation of differentiated innovation under the standard escort. In this standard, the varieties of food additives in the seasoning noodles industry decreased by more than 70%, the salt content decreased by 17.7%, and the oil content decreased by 10%.

Tan Bin, a researcher at the Scientific Research Institute of the State Food and Material Reserve and one of the main drafts of the "Seasoning Facial Products" industry standards, said that the standard clearly specifies the scope of seasoning products, and Specific regulations for microbial limited edition, food additives and nutritional enhancers, and clearly specify the corresponding test methods, inspection rules, labels, signs, packaging, transportation, and storage specifications. At the same time, it also made clear requirements for the sensory and physical and chemical indicators of raw materials. In the physical and chemical indicators, fat ≤27g/100g, chloride ≤4%, acid prices (with fat) ≤3mg/g, peroxidation value ≤0.25g/100g. Production enterprises should achieve salt reduction indicators through technological innovation and progress, and do not affect the shelf period of the product.

According to Hao Minghong, a second -level inspector of the Food Specification Department of the General Administration of Market Supervision, in 2021, the national market supervision department launched more than 6.95 million batches of food safety supervision and random inspections, and the overall unqualified rate of supervision of the random inspection was 2.69%. Among them, the sampling of seasoning products was about 45,000 batches, and the non -pass inspection rate was less than 1.3%. Compared with the special rectification of the State Administration of Market Supervision, it was significantly reduced before the overall food sampling inspection.

Over the years, the Henan Provincial Market Supervision Bureau has regarded seasonings as the focus of the special rectification of food production, and has continued to increase regulatory efforts. Li Yan, director of the Henan Provincial Market Supervision Bureau of the Henan Provincial Market Supervision Bureau, said that under effective supervision, the concentration of the concentration of the seasoning noodle product industry in Henan Province has continued to increase, and the market share has continued to increase. From 2005 to the present, seasonings have decreased from more than 1,000 to 149, and operating income has climbed from 20 billion yuan to more than 30 billion yuan.

"The industry chain of the seasoning noodle product industry involves a wide range of industrial chains. The industry's annual use of about 1.5 million tons of flour, about 480,000 tons of edible oil, and about 90,000 tons of peppers have made important contributions to the development of the food industry and the increase in the added value of agricultural products." Professor Sun Baoguo, an academician of the Chinese Academy of Engineering, the chairman of the Chinese Food Science and Technology Society, and the president of Beijing University of Technology and Commerce, said that at present, the food industry in my country has entered a period of depth transition with "flavors and health". The product has taken a successful development path, and in the future, it will also go to the world with its unique flavor. At the same time, scientific and technological innovation and management innovation should be organically combined. When many new foods and new food raw materials are going to the market, not only the innovation of food technology and business community is needed, but also policy follow -up and management innovation. Follow up and improve the standards according to the actual situation of the development of seasonings.

For the future development of the spicy strip industry, Zhang Xiaofeng, the first -level inspector of the Consumer Products Industry Department of the Ministry of Industry and Information Technology, made 3 suggestions: guide and urge the majority of manufacturers to conscientiously implement the industry standards for the "Seasoning Facial Products" Standardize production and inspection; enterprises should focus on market -oriented, focus on innovation, continuously improve effective supply capacity and level, and continuously meet consumers' demand for high -quality products; promote digital transformation, promote industrial upgrading, digital empowerment to promote boosting The high -quality development of the seasoning surface product industry. (Edit Li Chuang)

Source: China Consumer News

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