China's convenience food industry top ten scientific and technological issues released.

In the post-epidemic era, how can China's convenience food industry seize the opportunity and maintain steady development? Science and technology are the core! To this end, the China Food Science and Technology Association through the years of dozens of instant noodles, hanging noodles, frozen, casual food, savoury flavorings, machinery and equipment and other enterprises in-depth research, as well as with the scientific and technological community and industry experts in multi-level discussions, condensing the 2020 China's convenience food industry development, the need to jointly crack the consensus on the top ten scientific and technological issues, and held in Beijing on September 3, the 20th China Convenience Food Conference was first published.
1. Cracking the password of traditional food flavor
For the formation mechanism and nutritional evaluation of special flavor substances in regional and ethnic traditional food, it is necessary to carry out systematic research through modern science and technology such as microbiomics and biofermentation in order to crack the scientific mysteries, such as Guangxi snail powder, Shaanxi pulp water surface and local snacks in the southwest minority areas. In order to make the production of traditional food industrialization to form a standardized and industrialization process, enhance the added value of products.
2. The upgrading of frozen pasta food quality and flavor
In the process of rapid development of the frozen food industry, there are still such as the occasional foaming of steamed bread, layered and frozen dumplings long-term storage after cooking edge whitening, frozen food long-term storage flavor decay and other technical problems that have plagued the industry for many years. The relevant basic research should be strengthened, focusing on the problem of deterioration of the quality and flavor decay of frozen pasta. Present the freshness and deliciousness of frozen pasta with a more perfect sensory experience.
3. The rise of the kitchen-based refined kitchen quality of prefabribriited dishes
the rise of the "home economy" has made the market demand for pre-made conditioning dishes more vigorous, and the precise restoration of the quality of ready-made dishes in the kitchen is a key factor affecting its long-term development. The industry should break through the technical bottleneck of cooking dishes and central kitchen docking, change the traditional freezing and reheated technology and way, standardize production, and solve the problem of product sensory, flavor and nutrition. Apply new technologies and processes to achieve quality kitchenization in industrial production.
4. The automation and intelligence of the "root innovation" of the special equipment of the frozen traditional food
the automation and intelligence of the special equipment of the frozen traditional food has always been the bottleneck that the industry needs to crack, especially the realization of the whole automation, such as the automatic molding of the back end of the production of traditional specialty food tweezers. We should pay attention to the development and application of frozen traditional food stand-alone, and promote the process of industrialization and intelligence of traditional food in the industry by simulating cross-border original innovations such as bionics, flexible servo and automatic correction.
5. Instant noodles and hanging surface equipment intelligent upgrade of the "innovation
instant noodles and hanging surface equipment has achieved continuity, automation and partial information, production lines are moving towards intelligent direction. Equipment production enterprises should pay attention to the actual production of industry needs, combined with production processes, production management, energy conservation and emission reduction, remote control and other key elements, to achieve intelligent connection and unmanned process segments. Through the integration of innovative and segmented intelligent technology, to build a stable, coordinated operation of intelligent system.
6. The solid
flavor ingredients based on the scientific foundation of flavor ingredients lack the concentrated embodiment of nutritional health and flavor coordination and scientificization in the process of industrialization. Industry should do a good job in applied research at the same time, hand in hand with the scientific and technological community to strengthen basic research, solid scientific foundation of innovation. Such as through precise separation identification and analysis of certain food key flavor ingredients qualitative and quantitative analysis, and gradually carry out nutrition evaluation and toxicology research, the creation of a characteristic flavor substance database, with independent core technology. For product quality improvement to lay a solid foundation.
7. Development and application of new sterilization technology
With the iterative update of convenience food, the front-end processing technology of raw materials has become an important factor restricting the development of high quality in the industry. Such as traditional irradiation sterilization technology can not meet the import requirements of some countries and regions. At the same time, new convenience foods such as flavored pasta products, self-heated food, etc., on the safety of raw materials cleaning, sterilization preservation, quality assurance put forward higher requirements. There is an urgent need to explore the application of low-temperature plasma cold sterilization and other technologies to breakthrough innovation, leading the industry out of the "comfort zone."
8." Net red food "safety evaluation and supervision
"net red food" accelerated into the field of convenience food, but whether it can continue to develop the core is the competitiveness of the product itself. Industry chain safety, standardized process equipment, product nutrition and health connotation and face value, is its sustainable development of the four key factors. Therefore, for food e-commerce enterprises with many factories, safety is the first door. It is necessary to increase the control and punishment of the production mode and safety level of the processing plant, establish a unified production audit standard, update the production process and equipment in a timely manner, and keep up with the brand propaganda rhythm of e-commerce enterprises in order to avoid safety risks and create closed loops for food production.
9. The key to the transformation and upgrading of the
flavored pasta products (spicy bars) industry is the industry's self-restraint and the pursuit of healthy quality. The same products, the implementation of different classification, its quality management requirements are very different. Under stricter standards, flavored pasta products need to optimize preservation technology and seek better solutions to expand the space for survival and development by reducing salt, lowering oil, cleaning labels, and innovating quality.
10. The construction of the enterprise science and technology level evaluation system
At present, the evaluation system of convenient food industry on the level of enterprise science and technology is still blank, resulting in the relevant enterprises on their own in the industry at what level is unknown, can not put forward a scientific basis for improvement programs. The scientific and technological community and the industry should work together to establish an evaluation system that facilitates the scientific and technological level of enterprises in the food industry, so that enterprises can compare with their peers in a timely manner, identify short-term management boards and promote sustainable development.
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