Incorporating the health concept of "three reductions and three health", crispy spicy strips and "breaking ice" seasoned noodle products market

In today's food consumption market, products with less oil, low fat and zero sugar are being accepted by more people

At the 21st China Instant Food Conference held on October 10, Sun Baoguo, academician of the Chinese Academy of Engineering, vice chairman of the Chinese Society of Food Science and Technology, and president of Beijing Technology and Business University, released the "2020-2021 Chinese Instant Foods" on behalf of the society.

The scene of the 21st China Instant Food Conference

In the field of convenience food, health factor is always a key factor for users to choose products

In order to comply with the development and innovation trend of the health concept of "three reductions and three health" and meet the needs of modern users for healthy diet, Henan Sanjianle Food Co.

At the 21st China Convenience Food Conference, Henan Sanjianle Food Co.

Meng Suhe, chairman of the China Society of Food Science and Technology, said in his speech that product innovation is more focused on the cracking and condensing of key core technologies in the convenience food industry.

Li Changgen, secretary-general of Zhengzhou Pingjiang Chamber of Commerce and chairman of Henan Sanjianle Food Co.