A seminar on the application prospects of the new "food" machine sodium hyaluronate in the food field was held in Jinan, Shandong

On July 9, the "New 'Food' Machine New Vitality - Sodium Hyaluronate's Application Prospects in the Food Field Seminar" sponsored by China Food Industry Association and China Economic Media Association and co-organized by Bloomage Biotechnology was held in Jinan, Shandong

At the beginning of this year, the National Health and Health Commission has officially approved the use of sodium hyaluronate as a new food raw material, which can be added to ordinary foods such as dairy products, beverages, and alcohol.

Hyaluronic acid (HA, commonly known as hyaluronic acid) is an autologous substance in the human body, widely present in joint cavity, skin, cartilage and other tissues.

In his speech, Zhao Yan, chairman and general manager of Bloomage Bio, called this year the "first year" of the application of sodium hyaluronate to ordinary food, saying that a good bioactive substance is of great significance to the upgrading of our food field

China's leading global production and sales capacity in the field of hyaluronic acid is inseparable from the unremitting efforts of a number of outstanding domestic biotechnology companies and related R&D personnel

For the foodization of hyaluronic acid, China has also carried out long-term exploration and application

During the meeting, leaders, experts and practitioners had two rounds of fruitful discussions centering on "Sodium Hyaluronate as a 'New Food Raw Material'" and "The Great Future of Sodium Hyaluronate in the Food Field"

Luo Yunbo, director of the Special Food Research Center of China Agricultural University and professor of the School of Food Science and Nutritional Engineering, mentioned in his keynote speech: After 30 years of changes, supervision has become more and more perfect, and the development of new food raw materials has ushered in new opportunities

This conference in-depth discussed the application research of sodium hyaluronate in the field of general health, the development and application of sodium hyaluronate as a new food raw material, the evaluation of sodium hyaluronate as a new food raw material, and the establishment of effective new food raw material quality control.

Responsible editor: Peng Zonglu Review: Zheng Ying