"Seasoning Metal Lights Conference" is held in Beijing

The reporter was informed that on July 6, the "Seasoning Made Products Light Conference" hosted by the China Food Science and Technology Society and co -organized by Wei Long delicious global holding was held in Beijing, and a heavy release of the seasoning product industry standards were released. Professor Meng Suhe, Honorary Chairman of the Chinese Food Science and Technology Society, academician of the Chinese Academy of Engineering, Chairman of the Chinese Food Science and Technology Society, Professor Sun Baoguo, President of Beijing University of Technology, and Mr. Liu Weiping, Chairman of Weilong Delicious Global Holdings Co., Ltd. attended and delivered a speech. Representatives of departments such as the Food Safety Inspection and Monitoring Department of the State Administration of Market Supervision and Administration, and the Henan Provincial Market Supervision Bureau of the Henan Provincial Market Supervision Bureau.

On the same day, Henan Luohe, as a representative city of the seasoning noodle product industry, organized a seminar for the development of seasoning facial product products. The guests came to the scene and delivered a speech.

For the seasoning surface product industry, the release of this industry standard is a milestone event. Industry leader Wei Long also announced at the meeting that it will launch the "spicy bars upgrade" strategy to bring consumers with higher quality and more assured spicy bars with stricter standards.

Seasoning noodle product labels are released, and the milestone of the "Spicy Bar Upgrade" is opened

The formulation of the standard of seasoning noodles industry fully follows the spirit of the "Healthy China 2030" planning outline, the National Nutrition Plan (2017-2030), and the spirit of the document of the "Chinese Resident Dietary Guide". "Control additive" is its main feature.

At the press conference, Professor Meng Suhe, Honorary Chairman of the Chinese Food Science and Technology Society, said: "After the revised (seasonings) standard, the number of varieties used in food additives decreased by more than 70%, the salt content decreased by 17.7%, the oil content decreased by 10 10 %. "

Professor Meng Suhe, Honorary Chairman of the Chinese Food Science and Technology Society, delivered a speech

At the same time, 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. develop.

Academician of the Chinese Academy of Engineering, Chairman of the Chinese Food Science and Technology Society, Professor Sun Baoguo, President of Beijing University of Technology

Wei Long participated in the formulation of the bid, and the "upgrade strategy" led the industry

In 2020, Wei Long, as a member of the main drafting group, participated in the formulation of the first group standard of "Seasoning Facial Products"; in 2021, and joined the SGS to carry out the "consolidation of the global food safety system foundation, build FSSC22000 and HACCP root foundations" project, to the industry to the industry Popularize the International Food Safety Regulations.

At the seminar, Mr. Liu Weiping, chairman of Wei Long said: "The reason why Wei Long was able to participate in the formulation of the seasoning of the seasoning facial product industry originated from more than 20 years of focusing on spicy strips, adhered to the responsibility of high standard production, and could not do without consumers' love. The support of the local government and the affirmation of experts and scholars from the society. "

At the seminar, Wei Long officially announced the opening of the "spicy bar upgrade" strategy to establish a strategic partnership with outstanding raw materials suppliers such as COFCO and COFCO, and with Dalian University of Technology, Jiangnan University, Henan University of Technology, Henan Agriculture Universities such as universities, Zhengzhou Light Industry University, etc. have opened the "Strategic Cooperation of Industry, Studies and Research Integration" projects. Weilong and COFCO Valley, COFCO Oil and other outstanding ingredients suppliers establish strategic partnerships

At the industry development seminar, Professor Zhu Beiwei evaluated Wei Long's "six leaders": "Wei Long, as the leader of the seasoning product industry, has obvious development in recent years. The excellence of control, the excellence of the craftsmanship, or the advanced intelligent production layout, or the construction of channels and brand services, can not help but admire the "acceleration 'of Wei Long's development, and can't help but let us go new to the future of seasoning products. The steps are full of longing. "

On the occasion of the standard release of the seasoning noodle product industry, Wei Long promised to lead the industry to standardize, standardize, healthy, and high -end sustainable development. Mr. Liu Weiping announced at the seminar site that Wei Long will set up a special research fund for the health of condiments on behalf of the industry, and work with the Chinese Food Science and Technology Society, well -known academicians and experts in the industry to continue to innovate new products, new flavors, and new processes. The traditional food is carried forward.

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