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Building a solid foundation of science and technology, China's leisure food industry takes advantage

author:官方发布│Industry news 2021-07-30

From July 14 to 16, the 9th China leisure food science and technology innovation and industrial development conference, sponsored by China Food Science and technology society and hosted by leisure food processing technology branch of China Food Science and technology society, was held in Hangzhou, Zhejiang Province. The scientific and technological frontier report, the release of innovative achievements of colleges and universities and scientific research institutes, the promotion of new products of enterprises, the docking of technological achievements, exhibitions and other contents were presented at the conference. More than 40 experts, scholars and entrepreneurs conducted wonderful reports, exchanges and sharing in five directions: technological innovation of quality preservation and safety control of leisure food, creation of nutritional health and functional food of leisure food, grain and oil expansion, scientific and technological innovation and practice of baked leisure food, scientific and technological innovation and Practice of fruit, vegetable and nut leisure food, and scientific and technological innovation and practice of leisure meat products. Experts and industrial practitioners from different food fields put forward forward forward forward-looking development ideas and Implementation Paths from different perspectives such as processing technology innovation, intelligent upgrading of manufacturing industry, transformation of scientific and technological achievements, online and offline integrated development and market brand operation, reflecting the core concept of innovation driven. More than 300 representatives from more than 60 universities, scientific research institutes and more than 50 enterprises across the country attended the meeting.

Meng Suhe, President of China Society of food science and technology, Zhu Beiwei, academician of Chinese Academy of engineering, vice president of China Society of food science and technology, director of national marine food engineering technology research center of Dalian University of technology, fan Yongxiang, deputy director of national food safety risk assessment center, vice president of China Society of food science and technology Jin Zhengyu, chairman of leisure food processing technology branch of China Society of food science and technology and former vice president of Jiangnan University, pan Yingjie, honorary vice chairman of China Society of food science and technology and former president of Shanghai Ocean University, honorary vice chairman of China Society of food science and technology, vice chairman of leisure food processing technology branch of China Society of food science and technology Cai Yongfeng, general manager of China food industry group, Rao Pingping, honorary vice president of China Food Science and technology society and former chairman of the international food science and technology alliance, and other experts attended the meeting. The conference was presided over by Shao Wei, vice president and Secretary General of China Society of food science and technology.


Meng Suhe, President of China Society of food science and technology

  Compared with other industries with excess capacity and the market basically divided up by large enterprises, the healthy characteristics and platform enterprise development model of leisure food itself make it a rare fertile land for innovation of small and medium-sized enterprises, a paradise for entrepreneurship of a new generation of entrepreneurs, and a new field embraced by food and capital. The absorption and tolerance of snack food for the innovation of candy, meat, aquatic products, fruits and vegetables and other multi category foods also effectively activated the innovation of the whole Chinese food industry and realized the overall capacity increase, increment and value-added.

In nearly 40 years, China's food industry has completed the leap from 10 billion to 100 billion that developed countries need a century to complete. The rapid transformation of Chinese society from food and clothing to well-off to safety and health is the survival background of the rapid growth of the food industry. When China enters the stage of health and safety, the market hand of consumption upgrading and the government hand of Health China's national goal push the development of leisure food industry into the fast lane, and its growth also has distinct characteristics of the information age. The rapid growth of platform enterprises represented by three squirrels, Laifen and liangpin store makes their development path and growth speed very different from other industries of traditional Chinese food industry. Under a high-quality platform, 400-500 OEM factories accurately and quickly respond to market demand in "building products by sales". This model eliminates the long cycle and capital pressure of capacity layout, but it also brings many hidden worries in the rapid growth of enterprises, which need to be solved one by one.

On the whole, China's leisure food industry, which takes advantage of the trend, is lack of deep-rooted foundation; A large number of homogeneous products in the market reflect the lack of innovation in the industry and the ambiguity of differentiated positioning among enterprises; The imperfect industrial chain and industrial chain system and the extensive management of processing plants make enterprises and platform subjects face great food safety risks, especially public opinion risks; Standards and regulations are not in place, increasing the difficulty of benign competition. These problems need to be solved one by one“ If a high-quality young enterprise wants to be young for 50 or 100 years, it needs "good birth and good education". Under the guidance of the goal of "healthy China", the natural, high-quality and fresh-keeping raw materials of leisure food products, the regional characteristics of product style, the diversified mixing and matching with other categories of food, and the green environmental protection of processing and packaging materials should be the characteristics of leisure food. Among them, health and nature are the value of leisure food. In the future, we should use the power of science and technology, fresh-keeping technology and processing methods to ensure the natural color and functional factors of products, verify the health function of our products with third-party scientific data, improve the appearance of products with fashionable and green packaging, and consolidate and lead the market with spring breeze and rain like science popularization and consumer education. Increase cooperation with the scientific and technological circles, enhance the core competitive value of enterprises, and realize the healthy transformation of the industry from price competition to value competition.

Zhu Beiwei, academician of Chinese Academy of Engineering

During the novel coronavirus pneumonia epidemic situation, China's food industry has performed well, and the leisure food industry has been increasing in an adverse trend, playing an irreplaceable role in meeting the needs of people's nutrition and health. With the improvement of people's living standards and the accelerating pace of life, snack food is becoming the fourth of three meals a day, accounting for an increasing proportion in people's daily life. At present, the whole food industry, including snack food, is in an important period of value improvement. How to improve the consumption experience and better meet consumers' needs for health, nutrition and convenience, it must be supported by strong scientific and technological forces. Large enterprises should become the guide of industry innovation and increase investment in scientific research and innovation.

Snack food is a fast-growing sunrise industry in China's food industry, but we should also be aware that there are still many problems in this industry, such as serious homogenization and low entry threshold. It is urgent to transform from high-speed development to high-quality development. The convening of this conference meets the needs of the high-quality development of China's leisure food industry. At the same time, China has a vast territory and extensive and profound food culture. However, due to certain differences in eating habits and taste preferences, there are still few local leisure foods going to the country. Taking traditional food and snack food as the carrier and endowing them with modern food processing technology to create snack food loved by consumers will be a direction for enterprises in the future. Once the connection between traditional food and modern market is completed, the development prospect will be very broad, and it will also become an important direction of differentiated competition in leisure food industry. The leisure food industry makes us really feel the real meaning of "small category, large market, small product and large industry". The platform of China leisure food science and technology innovation and industrial development conference can continuously gather the strength of leisure food science and technology and industry at home and abroad, consolidate the foundation, integrate innovation, and base itself on the new development stage. It will certainly make greater contributions to promoting the high-quality development of leisure food in China.

Jin Zhengyu, former vice president of Jiangnan University

Despite the impact of the epidemic in 2020, the food industry still leads China's economic growth, and leisure food occupies the top of the consumption list with a steady and rapid growth momentum. Data show that by the end of 2020, the total output value of China's leisure food industry will reach 2 trillion yuan. However, it should also be noted that the per capita consumption of leisure food in China is still low. Compared with Japan and South Korea with similar eating and consumption habits, the per capita consumption of leisure food in these two countries is 6.9 times and 2.8 times that of China respectively. This also means that there is still much room for improvement of leisure food in China in the future.

The development of China's snack food industry faces common problems. The first is the supply of raw materials. China's leisure food industry needs to establish a stable source of raw materials and strengthen the research on the adaptability of raw materials processing; The second is the lack of attention on the production side. At present, most leisure food production enterprises in China are "small and scattered", and the problems of "paying attention to marketing and ignoring production" are common. In the future, China's leisure food industry needs to pay more attention to the production side and increase R & D investment. China's snack food industry urgently needs to realize the integration and innovation of common food processing technologies, and provide standardized solutions for similar snack foods. In the post epidemic era, with people's attention to resource regeneration and environmental sustainable development, exploring new resources of food raw materials and developing new leisure food products for the future are very important for enterprises to maintain brand freshness and expand brand value.

Fan Yongxiang -- deputy director of national food safety risk assessment center

During the 13th Five Year Plan period, 1366 national food safety standards have been issued in accordance with strict standard requirements, covering all food categories consumed by Chinese residents. In the process of improving standards, there are also many problems and challenges. For example, in the past, food classification was based on raw materials, processes and consumption objects, but now it can be based on eating time or eating method. As a snack food covering so many food categories such as nuts, fried goods, baked food, puffed food and meat products, it puts forward a new dimension for food classification.

In the post epidemic era, the formulation and revision of food standards are also facing new challenges, mainly including the weak scientific basis for standard formulation and the lack of innovative support for standard work“ The key work of the 14th five year plan will realize the top-level design of high-level and large pattern from the aspect of the whole standard system, that is, to build a multi echelon, multi-dimensional and high-quality food standard system based on food safety standards, improved food quality standards and oriented nutrition and health. Guided by the requirements of "rigorous standards", based on the food safety risk assessment and the development needs of the food industry, carry out the systematic assessment of the national food safety standard system, optimize and improve the national food safety standard system. Build a food quality standard system that is coordinated with the food safety standard system, covers the whole process of food processing and circulation, leads industrial development, has a reasonable structure, perfect functions, clear levels and highlights. Stimulate the competitive vitality of group standards and enterprise standards, fully release the standardization needs of various social groups in meeting the needs of market and innovation, and provide services for the transformation of group standards into national and international standards. At the same time, take the initiative to lead or participate in the formulation of important international standards.

Shi yuechen, vice president of PepsiCo (China)

E-commerce platforms are very different in crowd attributes and crowd needs, which brings new challenges and opportunities to R & D and supply chain. Innovation and rapid iteration are the basis of e-commerce operation. For example, in 2020, there were 200 million new products on tmall platform, but the annual survival rate was less than 5%, while the offline survival rate was generally 20-30%. The product development cycle of e-commerce is short, which can help realize rapid iteration. The traditional offline product development cycle is relatively long, but the general life cycle duration is long. Introducing the supply chain mode of third-party OEM is an important way to realize rapid product innovation. What needs to be considered in the industry is whether the online and offline supply chains can realize interoperability and boost industrial development; At the same time, the effective combination of third-party OEM and independent production can increase the flexibility of supply chain development. Key requirements, main stages and steps in the quality and safety compliance management of the third-party agent industry and commerce; In the management of raw material suppliers, discovery and control are important links in the supply chain. The whole process management of products can be realized through "seven steps" such as raw material risk assessment, formulation of raw material standards, pre selection, raw material verification, compliance verification, approval and conventional performance management.

Jinlong - General Manager of Qiaqia Food Technology Center

In China's snack food market, nut snacks have a large market share. Its market sales reached 263.7 billion yuan in 2017 and 345.6 billion yuan in 2020. However, nuts other than pine nuts and walnuts are monopolized by foreign enterprises, and the freshness and quality of products is the bottleneck of the industry. In order to solve this problem, we should adhere to the establishment of the whole industrial chain of breeding, planting, storage, processing and packaging, integrate technical research with the industrial chain, and provide consumers with "safe, delicious and healthy" products. Taking Qiaqia as an example, starting from one seed, a stable nut whole industry chain from seed source cultivation, planting, production and processing has been established. In terms of breeding, three lines were used to cultivate hybrid sunflower seeds; In the aspect of ecological planting, the interplanting technology of nitrogen fixing plants and purple vetch were adopted to reduce the use of fertilizer; In terms of storage, establish and control oxidation indexes during sunflower seed processing and storage; In terms of processing, non chemical control and quality maintenance technologies targeting oxidative deterioration of nuts are adopted, and technical improvement and innovation are carried out in cooperation with scientific research institutes to solve the key problems such as easy mildew of dry nut raw materials during storage, serious oxidative deterioration of products in many links such as high-temperature cooking, soaking and cooling in traditional processing.


At the meeting, leading enterprises gathered, including PepsiCo (China) Co., Ltd., IFF China, Qiaqia Food Co., Ltd., Wangwang Food Group Co., Ltd., laiyifen Co., Ltd., three squirrels Co., Ltd. and other leading enterprises in domestic leisure food related fields. In addition, experts from universities and scientific research institutes and representatives of food enterprises started a dialogue around the theme of "consolidating the foundation, integrating innovation" to jointly explore the road of high-quality development of leisure food industry.


Release six major scientific and technological issues

Leisure food industry

After discussion and refinement between scientific and technological circles and industry circles, six major scientific and technological issues of China's leisure food industry were formed and released during the meeting.

01Processing suitability of leisure food raw materials and improvement of nutrition and functionality

The key factor to ensure the quality and safety of leisure food is to strengthen the research on the standardization and application of leisure food raw materials. It is necessary to clarify the processing suitability and characteristic processing technology of different leisure food raw materials, reveal the relationship between the quality of different raw materials and the quality of processed products, establish a basic database based on the characteristics of raw materials and product sensory, physical, chemical, nutrition and processing quality parameters, realize the specialization, characteristics and high quality of leisure food processing and manufacturing raw materials, and improve the comprehensive quality of leisure food from the source Nutritional function and product added value.

02 mechanism of maintaining sensory edible quality of leisure food

Strengthen the research on the formation mechanism of sensory quality, edible quality and nutritional function quality of leisure food, such as flavor, color, texture and shape, and control technological innovation, solve the problems of flavor attenuation, loss and color change in the process of leisure food industrialization, and analyze the internal mechanism of "reducing oil, sugar and salt" without reducing characteristic quality, so as to achieve high nutrition and quality of leisure food, In particular, it solves the application of oil containing high unsaturated fatty acids in leisure food industry and helps healthy China.

03 active packaging, new sterilization and intelligent quality preservation technology of leisure food

Ensuring freshness and safety is an important goal and basic requirement of snack food. Active packaging is also known as intelligent packaging and "keep alive packaging". Compared with traditional food packaging, active packaging has obvious advantages in the application of food industry in the future. Actively carry out the R & D and application of microbial control technology, sterilization technology, antioxidant technology, addition technology and energy-saving drying technology in the whole industrial chain. Actively explore the application of intelligent quality preservation technologies such as new nanocomposite coating, nano packaging materials, nano fresh-keeping film and nano bacteriostatic agents in leisure food.

04 construction of safety and quality prevention and control system for the whole leisure food industry chain

Leisure food has many kinds of raw materials, complex processing technology and diverse product types, and faces the challenges of safety and quality control of the whole industry chain. The whole industry chain management and control not only needs to further solve the whole industry chain technology integration problems such as the large-scale production base of snack food, the standardization of raw material varieties and quality, the precision of storage, transportation and preservation, the automation of processing equipment, the informatization of marketing logistics and the convenience of sales and consumption, but also needs to further solve the new technologies of rapid microbial detection and antioxidant of nut products Key technical issues such as starch aging / retrogradation of baking products, reduction and control of key risk substances in frying and baking products, dynamic oxidation deterioration mechanism of oil and targeted regulation technology, so as to continuously improve the level of product quality and safety control.

05 automation and intelligence of leisure food processing and manufacturing equipment

The mechanization and automation of leisure food processing and manufacturing equipment need to be solved, especially the realization of whole process intelligence and unmanned, such as intelligent equipment for leisure food pretreatment; Mechanization and automation of drying, baking and curing equipment; Automatic feeding and intelligent quantitative packaging of multi category leisure food. Equipment and product manufacturers should cooperate closely, jointly develop and innovate, and realize the intelligent connection and unmanned operation of equipment in each process in combination with key elements such as production process, production management, energy conservation and emission reduction and intelligent control.

06 integration and innovation of common processing technology of leisure food

With the popularization of health concept and the diversified development of consumer demand, consumers pay more attention to the interest brought by taste and multiple sensory experience and the functionality of products. In order to meet the health, safety and personalized customization needs of consumers, the integration and innovation of food common processing technology must be realized. Snack food has changed from single food processing to nutritional and health compound food manufacturing. The industry should explore the relationship between the interaction of key components of different food raw materials and the formation of product quality, clarify the nutritional functional components and dose-effect relationship of products, and integrate the texture reorganization technology, physical processing technology, new sterilization technology in the process of convenient and personalized production of different foods Common processing technologies and equipment such as quality control technology and precision nutrition compatibility technology promote the continuous innovation of leisure food technology and industry.